Dinner Summer Menu 2015
Wild Mushroom and Goat Cheese Bruschetta
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 Thai 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.
assorted cheeses served with crostinis, seasonal jam and whole grain mustard
Cured Meat Platter
assorted cured meats served with crostinis, seasonal jam and whole grain mustard.
Cured meats and cheese served with crostinis, seasonal jam and whole grain mustard.
All entrees are served with bread and soup du jour or a salad of fresh mixed greens, cucumbers, red onion, and tomatoes.
Homemade salad dressings include: Parmesan Peppercorn Ranch with Goat Cheese,
Mango-Raspberry Vinaigrette, Balsamic Vinaigrette, French, or Honey Basil Vinaigrette.
Specialty soups and salads add 5
Specialty soups include Lobster Bisque and Baked French Onion.
Specialty Salads include Caesar Salad, Spinach Salad or the Summer salad.
Feta or blue cheese crumbles are available for 2.
The Black & Tan’s Homemade Breads include a selection of French,
Onion Walnut, Green & Black Olive, and Roasted Red Pepper with Asiago presented with parmesan cheese,
extra virgin olive oil, and a splash of balsamic vinegar.
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 Sauvignon
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: Acrobat Pinot Noir
Add a side of sautéed portabella mushrooms to your steak for an additional 6
Beef Flat Iron
Grilled Flat iron steak with black plums, sweet cherries and olives
finished with green tomato salsa with salsify and celery root puree.
Wine Pairing: Red Diamond Cabernet Sauvignon
New Zealand rack of lamb over bulgur tabouli with Grilled summer squash medley and mint glace de agneau
Wine Pairing: Gordon Merlot
Dry rubbed BBQ bone-in chicken breast grilled atop warm potato salad with fingerling potatoes,
bacon, roasted sweet corn, arugula and oyster mushrooms
Wine Pairing: La Crema Pinot Noir
Ocean Trout lightly smoked and oven baked with a brown sugar rub topped with pineapple, mango,
and cucumber relish over basmati rice pilaf and drizzled with basil champagne reduction
Wine Pairing: Joel Gott Riesling
Duck breast, seared and sliced, crowning carrot lemon puree sided by a basil gnocchi
Ahi tuna seared and seasoned with fennel pollen over a jalapeno, cilantro, ginger and toasted sesame seed sticky rice topped with fennel, arugula, radish and cucumber salad accompanied by a mirin balsamic reduction
Wine Pairing: Schloss Vollrads Riesling
Takatsu BBQ Pork porterhouse over sautéed radish edamame and scallion
Wine Pairing: St. Francis Zinfandel
Rockfish with jerk seasoning over toasted coconut risotto garnished with celery and cilantro
Wine Pairing: Château St. Michelle « Mimi » Chardonnay
A Vegetarian Entrée is available upon request. Please ask your server for tonight’s selection.
Many of our menu items can be prepared to fit your special dietary needs.
Please let us know of any dietary restrictions you may have.
A gratuity of 20% will be added to parties of eight or more.