Entrees
ASIAN SPICED BUTTERNUT SQUASH WONTONS
Bok choy, chili-garlic oil, and miso-black bean sauce
PAN ROASTED ALASKAN HALIBUT
Garlic mashers, roasted cauliflower, capers, currants, lemon zest, and beurre noisette
BUTTERMILK COUNTRY FRIED CHICKEN BREAST
Collard greens, garlic mashers, cheddar-jalapeno cornbread and red-eye pan gravy
GRILLED HANGAR STEAK
Bistro fries and chopped fresh shallots
GRILLED DOUBLE CUT PORK CHOP
Fig mashers, tropical fall fruit compote, and cherry cider-grain mustard demi
GRILLED ALASKAN WILD KING SALMON
Garlic mashers, roasted corn relish, and lobster bisque sauce
GRILLED RACK OF LAMB
Crispy stuffed artichoke with shiitake, pine nuts, currants, thyme-syrah demi, and feta
SKINLESS PAN ROASTED DUCK BREAST
Cardamom scented mashers, satsuma oranges, and pomegranite-port demi
SIX HOUR BRAISED BEEF
In merlot and espresso, shredded over cellantani pasta with crispy shallots and parmesan
PAN SEARED SEA SCALLOPS
Red garnet yam puree, double-smoked bacon, wilted watercress, and a pinot noir glaze
FENNEL-CORIANDER CRUSTED AHI TUNA
Wasabi-scallion mashers, marinated cucumber salad, and truffle soy vinaigrette
GRILLED FILET MIGNON
Potato batons, grilled asparagus, and green peppercorn bearnaise sauce
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