Dinner January-February 2015

Starters

Savory Wild Mushroom Bisque   Rich Creamy Goodness With Wild and Tamed Mushrooms

Scallop Seviche with Avocado    Marinated in New Mexico Chili and Lime Juice With Smoked Pop Corn

Sesame Seared Yegen Beef Sashimi   Fresh From The Yegen Ranch on Grilled Frissee With Ginger, Scallion and Sesame Sauce

Fresh Mozzarella, Grilled Artichokes and Tomato   With Fresh Frisee and  Dried Plum Syrup on Black Pepper Short Bread

Kim Chee and Octopus Tempura    Sliced Octopus and Bok Choy Kim Chee With Lemon Sambal Aioli

Grilled Locally Raised Lamp Lollipop    With Jalepeno and Fontina Cheese Fondue Spicy Blacken Frog Legs   With Blue Cheese Sauce and Sliced Celery

Entrees

All Entrees Include a Green Garden Salad

Pan Braised Chicken  Artichoke and Rosemary   Braised in Red Wine,  Artichoke and Rosemary Sauce with, Creamy Tomato Risotto

Stuffed Roasted Leg of Lamb   Locally Raised In the Fromberg-Bridger Area Stuffed With Macadamia Nuts and Pear Stuffing

Crispy Roast Duckling    with Lemon Sweet and Spicy Lemon and Star Anise Sauce with Roasted Scallion Fried Rice

Chicken Fried Calamari Steak    Panko Breaded With Roasted Tomato and Caper Cream Gravy and Caper Smashed

Sliced Top Sirloin and Soft Shell Crab    Grilled Sirloin and Fried Soft Shell With Tomato Avocado Relish and Fontina Cheese Mashed Potatoes

Grilled Twin Quails With Roasted Grapes    With Foie Gras and Cabernet Butter and Bacon Fried Rice

Pan Seared Fresh Salmon    With Preserved Lemon-Caper Cream On Braised Cabbage and Potato with Crisp Bacon Grilled

New York Steak    Topped With Blue cheese and Walnut Butter and Smashed Red Potatoes

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Published in: on February 21, 2015 at 4:28 pm  Leave a Comment  

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