Dinner April 2015

Starters

Creamy Cheese Burger Chowder Rich Creamy Goodness With Four Different Cheeses and Red Rose Potatoes

Juliano’s Charcuterie Plate Duck Foie Gras Mousse, Elk Terrine , Country Chicken Pate, Ox Tail and Peanut Gelee. with  Spicy Kim Chee and Toasted Honey Walnus

Fried Crab and Octopus Risotto Balls Breaded Rice, Crab, Octopus and Cheese  with Spicy Preserved Lemon Aioli

Kona Coffee Crusted Rocky Mountain Elk Medallion With Warm Cranberry Vinaigrette

Grilled Tuna and Prosciutto Skewers With Fresh Tomato, Pickled Sprouts and Lime-Ponzu Aioli

House Made Gnocchi and Brie Cheese Italian Potato Dumpling with Smoked Apple Cream and Brie Chunks

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

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Chicken Breast Wellington Stuffed With Wild Mushroom Duxelle Wrapped in Pastry With Rich Red Wine Gravy

Caramelized Pineapple Glazed Duckling With Tart and Sweet Pineapple and  Pepper Sauce with Scallion Fried Rice

Grilled Lamb Loin Chop and Quail  Locally Raised Lamb With Roasted Shallot and Cabernet Butter, Smashed Red Potatoes

Butter Steamed Scallops With Fennel With Tomato and Fennel Butter and Creamy Tomato Risotto

Chardonnay Poached Salmon and Scramble Eggs Mushroom White Wine Cream, Roasted Scallion Mashed Potatoes

Blackened Pork Brisket Guacamole Sliced and Glazed with Guacamole on Black Bean Rice with Spicy Mango Puree

Calamari Steak Stuffed With Salmon Mousse With Baby Shrimp and Caper Cream Sauce with Mashed Red Rose Potatoes

Grilled New York Henry IV Topped With Mushrooms and Artichoke and Bearnaise Sauce

Braised Locally Raised Beef in Sangiovese Slow Braised in Red Wine with Roasted Vegetables on 5-Cheese Mac and Cheese

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

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Published in: on March 31, 2015 at 4:16 pm  Leave a Comment  

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