Saturday, January 28, 2006

Dinner Menu


Dinner Menu

Soup of the Day
6

Salads
7

Baby Spinach, Caramelized Pearl Onions, Apricots, & Pine Nuts
with an aged Balsamic vinaigrette

Baby Greens, Belgian Endive, Roquefort Bleu cheese, sliced Apple and Pear
with a Sage-Dijon-Sherry vinaigrette

Romaine and Frisée Lettuces topped with crispy Bacon & Croutons
with a White Truffle Parmesan dressing

Appetizers

Roasted Beet and Goat Cheese Terrine with a Parmesan Tuile
7

Sautéed Sweetbreads over Red Lentils and Wild Mushrooms
with a Demi-Glace reduction
9

Tuna Carpaccio with Capers, Lemon and Extra Virgin Olive Oil
9

Whole Calamari stuffed with Scallops & Baby Shrimp
with an Orange vinaigrette
10

Sauté Diver Scallops wrapped in Proscuitto
served atop Arugula with a White Balsamic vinaigrette
11


Entrées

Tricolor Linguine with a Winter Vegetable Julienne
in Extra Virgin Olive Oil and Garlic
14

Ravioli of Chicken, Mascarpone and Arugula in a Tomato Cream
18

Stuffed breast of Chicken with Goat Cheese, Walnuts and Sun-dried Tomatoes
in a Lemon sauce
18

Roasted Cornish Hen with diced Red and Yellow Peppers a jus
20

Braised Lamb Shank over Creamy Polenta, with Haricot Verts,
& a Rosemary Red Wine reduction
21

Bouillabaisse of Clams, Mussels, Scallops, Calamari and Whitefish
in White Wine, Tomato and Saffron
22

Pan-roasted Pork Tenderloin with Lady Apples and a Sweet Roasted Garlic sauce
22

Pan-seared Grouper with a Wild Mushroom Beurre Blanc
23

Grilled Beef Tenderloin Medallions with a Marsala Black Truffle sauce
26

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