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Starters
Dinner Menu
| Starters |
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| Soup du Jour Made with fresh vegetables and stocks |
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| Cup |
$4.50 |
| Bowl |
$5.50 |
| French Onion Soup Served with baby lettuces, Belgian endives, toasted Pecans, shaved Asiago cheese, and Roma tomatoes in a white Balsamic grape seed oil vinaigrette. |
$8.00 |
| Caesar Salad Romine lettuce tossed with traditional accompaniments
With grilled chicken |
$9.00 |
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With grilled chicken |
$12.00 |
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With Smoked Salmon |
$13.00 |
| Roasted beet salad Served with baby lettuces, Feta cheese, and candied pecans with a Balsamic reduction |
$9.00 |
| Baby Spinach and Frisse Salad Tossed in a lemon champagne vinaigrette with Hazelnut crusted goat cheese and diced Asian pear |
$9.00 |
| Artisan Cheese Platter Served with a quince mustarda, currants, and dried fruit with whole wheat nut toasts |
$9.00 |
| Escargot Braised in a garlic parsley butter flavored with Sauternes and gratineed with blue cheese |
$10.00 |
| Warm Asparagus Salad Sautéed asparagus, Morel mushrooms, polenta, and toasted almonds finished with Champagne vinegar |
$8.00 |
| Dungeness Crab Crustade Served with an avocado puree, tear drop tomatoes, and a mango vinaigrette in a puff pastry shell |
$10.00 |
| Foie Gras Tart Garnished with Savoy cabbage, fresh herbs, and Asiago cheese, with crème fraiche and White Truffle oil |
$9.00 |
| Seared Ahi Served on a sweet rice crisp and a salad of carrot, red pepper, bean sprouts, and Napa cabbage with a sesame soy reduction |
$10.00 |
| Main Course |
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| Chicken Penne Served with roasted baby bell peppers, Morel mushrooms, fresh herbs, and scallions in a Chablis butter broth. |
$18.00 |
| Chicken Roussanne Braised breast of chicken with shiitake mushrooms, broccolini florettes, dates, and toasted walnuts. |
$21.00 |
| Tenderloin of Pork Pan seared with a fig relish garnished with caramelized onion and finished with a veal glace. |
$23.00 |
| Grilled RibeyeServed with a confeit of sweet onions and a finished with a green peppercorn butter. |
$26.00 |
| Red Curry Lamb Stew Braised lamb shoulder with baby carrots, pearl onion, Crimini mushrooms, and sugar snap pea’s Flavored with port wine, bay leaves, and cilantro. |
$26.00 |
| Grilled Tenderloin of Beef Served with a sauté of crimini mushrooms flavored with blue cheese and a balsamic infused demi glaze. |
$28.00 |
| Medallions of New Zealand Venison Served on a bed of mashed sweet potatoes and finished with a Lingonberry glace. |
$28.00 |
| Pan Seared Scottish Salmon Served on a sauté of Cannellini beans, Swiss chard, and Morel mushrooms flavored with Asiago cheese and finished with a saffron broth. |
$24.00 |
| Seafood Pasta Tender pieces of salmon, scallops, Tiger Prawns, and Manila clams in a tomato basil broth over angel hair pasta. |
$20.00 |
| Oven Roasted stuffed Swiss Chard With brown rice, Quinoa, pine nuts, and Asiago cheese on a bed of ratatouille with a vegetable nache. |
$20.00 |
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