Dinner March 2015

Starters

Savory Black Bean Potage Puree of Black Beans with Sour Cream, Lemon, Cilantro and Scallions

Duck Liver Mousse Creme Brulee Savory Foie Gras Mousse Custard, Brulee Topping with Orange Confit

Negima Yakitori (Chicken and Scallion Skewers) Street Style Grilled in Sweet Soy Marinade with Spicy Buffalo Pop Corn

Seared Ahi Poke Rare Ahi Tossed With Green Onions, Seaweed, Macadamia Nuts, Hot Peppers and Sesame Oil

Chinese Style BBQ Pork Flatbread Steamed Flatbread With Sprouts and Kim Chee and Spicy Mustard

White Noise Steamed Black Mussels Uberbrew Hefeweizen Steamed With Garlic, Ginger,, Scallions and Fresh Tomato

Grilled Apricot and Cranberry Wild Boar Sausage On Spicy Cranberry Cous Cous

Entrees  –   All Entrees Include Green Garden Salad

Pan Roasted Chicken Breast Mimosa Topped with Prosciutto and Fontina Cheese and Baked, With Fontina Risotto

London Broil of Locally Raised Beef Local Yegen Beef With Straw Onions and Mashed Red Rose Potatoes

Asian Style Braised Shoyu Pork Brisket Braised in Soy Sauce and Ginger And Grilled with Mustard and Roasted Scallion Fried Rice

Almond Encrusted Salmon and Strawberries With Strawberry-Balsamic Beurre Blanc, Smashed Red Jacket Potatoes

Sesame Seared Scallops and Shrimp With Sweet Chili-Lime Butter With Spicy Chili and Garlicky Sweet Sauce, and Coconut Steamed Rice

Crispy Roast Duckling with Mango Sauce With Ripe Mango Sauce and Pickled Ginger Risotto

Montana Raised Lamb Three Ways Grilled Lamb Loin Chop, Chinese Style BBQ Ribs and Savory Lamb Turnover with Potatoes

Butter Crusted New York Steak Pan Seared with Roasted Shallot and Parsley Butter, Smashed Red Potatoes

 Dinner Hours Wednesday to Saturday 5:30-9:00

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Published in: on March 1, 2015 at 7:16 am  Leave a Comment  

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