Dinner Menu Fall 2014
Wild Mushroom and Goat Cheese Bruschettazz
topped with balsamic marinated tomatoes and Parmesan
Flash Blackened Tuna
served with pickled ginger slaw, wasabi coulis, and caramelized soy
Lump Crab Cakes
New England style jumbo lump crab cakes served with chili aioli
Baked Lobster Mac & Cheese
white cheddar with cavatappi noodles and Maine lobster topped with a Romano,
Parmesan and Asiago blend and toasted breadcrumbs
Tenderloin Brie Purse
tenderloin and brie cheese wrapped in a puffed pastry, served with a mustard cream sauce.
Shredded Chipotle Tenderloin
shredded tenderloin braised in a rich and spicy hot chipotle demi glace and served on toast points
assorted cheeses served with crostinis, quince jam and whole grain mustard
assorted cured meats served with crostinis, quince jam and whole grain mustard
Cured meats and cheese served with crostinis, quince jam and whole grain mustard.
The Black & Tan
Center cut choice beef tenderloin grilled to order, served atop an oven bronzed Gorgonzola brochette
topped with caramelized onions and surrounded by natural jus demi and a chèvre demi swirl.
Served with garlic mashed potatoes and fresh vegetables.
6 oz. 35 8 oz. 38
Wine Pairing: Napa Cellars Cabernet
A 14 oz. certified angus beef (CAB) Ribeye topped with maitre’ de butter and crispy haystack onions.
Served with wild rice blend or mashed potatoes and fresh vegetables.
Wine Pairing: Dreaming Tree Cabernet
Surf & Turf
Australian cold water rock lobster tail poached in beurre montè and
a six-ounce choice beef tenderloin with natural jus demi, crowning garlic mashed potatoes.
Wine Pairing: La Crema Pinot Noir
Add a side of sautéed portabella mushrooms to your steak for an additional 6
6 oz choice beef tenderloin rubbed with Dijon mustard, wrapped with prosciutto and wild mushroom duxelle,
topped with foie gras and blanketed with puff pastry served alongside fingerling potatoes and natural Demi
Wine Pairing: St. Francis Zinfandel
Serrano ham wrapped lamb loin seasoned with Ras el Hanout pan seared, over goat cheese and thyme risotto,
garnished with a fennel frisée salad and lightly dressed with white truffle oil
Wine Pairing: Layer Cake Shiraz
Black peppercorn seared scallops atop fresh herb roasted turnip,
carrots and potatoeswith a pumpkin ginger maple coulis
Wine Pairing: Joel Gott Riesling
Grilled bone-in chicken breast atop bacon and potato hash, rhubarb jam,
finished with shaved apple, arugula, candied walnuts and gorgonzola cheese
Wine Pairing: Red Diamond Cabernet
Pan seared salmon over cauliflower couscous and apple braised Brussels sprouts with bacon,
finished with browned butter béarnaise
Wine Pairing: Château St. Michelle « Mimi » Chardonnay
Pan seared Maple Leaf duck breast sliced over sautéed parsnips
wild mushroom with tarragon and basil, dressed with cranberry gastric
Wine Pairing: Gordon Merlot
Sashimi grade ahi tuna coated with rosemary white sesame seeds and au poivre,
over roasted tomato and pea sticky rice and drizzled with an Asian pear reduction
Wine Pairing: A-Z Pinot Gris
14 oz Pork porterhouse served over a sweet potato mash dark cherry glacé de porc
Wine Pairing: Serbal Malbec
pan seared sole atop a sauté of white bean and seasonal squash accented
with Thai basil crowned with lemon beurre blanc
Wine Pairing: Crossing Sauvignon Blanc