NEW MENUS ARE DONE BE SURE TO CHECK THEM OUT!!!!! BOTH BRUNCH & DINNER ......NEW Here is the dinner menu......... Soup Du’Jour Blue Crab Bisque Cup 4.95 Appetizers Caramelized Mac & Cheese with Bacon and Shrimp 14 Finished with a crab cream. Fried Calamari 12 Seasoned and lightly floured. Fried to a golden brown, served with a truffle lemon/lime aioli. Pork Coranatos 13 Slow braised pork shoulder in adobo spice for 6 hours, topped with pico corn salsa, avocado mousse and finished with sour cream on a white corn fried tortilla Japanese Lettuce Wraps 11 Savory Japanese glazed chopped chicken, water chestnuts and cashews served in Belgium endive boats Salads Fire Roasted Grape Salad 10 Roasted green, red and black grapes, onions caramelized in fig balsamic, gorgonzola cheese crumbles, spinach chiffanode and spiced pecans; drizzled with balsamic grastic. Braised Brussel Sprout Salad 12 Braised brussles and red onions tossed with arugula finished with a sweet merlot Fig bacon vinaigretteTopped with Crispy Applewood smoked bacon crumbles and Gorgonzola cheese Sonoma Salad 9 Fresh greens tossed with strawberries, blueberries and sundried cranberries. Finished with merlot raspberry vinaigrette and candied walnuts. Entrees Fresh Fish Of The Day 32 With Chef’s preparation Chicken Caprese 23 Lightly pounded, floured and pan-seared chicken topped with basil and vine-ripened fire roasted cherry tomatoes. Drizzled with a black truffle and topped with fresh torched mozzarella. Black & Blue Crispy Duck Breast 28 Fig truffle brushed duck finished on a bed of gorgonzola mash Drizzled with truffle fig grastic. Napa Valley Medallions 29 Lightly floured and pan-seared beef medallions; finished with roasted grapes, caramelized onions and spinach with a butter merlot reduction. Infused Mongolian Angus Flat Iron with Shrimp 32 Mongolian style marinated, grilled and topped with shrimp and a Mango Asian slaw. Drizzled with a sweet soy reduction and topped with fried wontons. Fresh Pasta Of The Day 25 With Chef’s preparation Wild Mushroom Pork Tenderloin Medallions 26 Lightly floured, pan seared and topped with a wild mushroom Mousse and sherry cream sauce. Italian Style Lamb Scallopini 28 Lightly pounded and encrusted; finished with fresh basil, pine nuts and pesto cream. Topped with a Pecorino Romano and served with risotto. Chef’s 5 Course 59 Savor the aromas as you indulge in our Chef’s culinary delights! Chef’s Table and Dining Room now available - Ask for details.
Posted on: Fri, 14 Mar 2014 07:11:57 +0000