August Dinner Menu


Chilled Cream of English Cucumber Soup Cool Summer Soup With Spicy Won Bok Kim Chee

Buffalo Style Frog Legs Spicy Frog’s Leg with Blue Cheese and Crisp Celery

Fresh Mozzarella, Grilled Artichokes and Tomato Micro Greens and  Balsamic Syrup on Black Pepper-Potato Chip Short Bread

Avocado and Kim Chee Tempura Quesadilla On Cheesy Flour Tortillas and Cumin- Sambal Aioli

Creamy Crawfish Risotto With Peppery Prosciutto Consume and Chili Oil

Blackened Scallops in Chilled Gazpacho With Cream Fraiche and Toasted Tortilla

Orange-Pepper Infused Sake Steamed Clams Spicy Orange Sake with Chinese Pork Belly and Celery


All Entrees Include Salad of the Day or Green Garden Salad

Stuffed Chicken Breast and Mushrooms Chicken and Mushroom Mousse with Mushroom Gravy and Mashed Potatoes

Balsamic-Strawberry Grilled Pork Brisket Strawberry and Balsamic Butter Sauce with Smashed Red Jacket Potatoes

Roasted Hawaiian Prawns Mediterranean Style With Roasted Tomato, Greek Olives and Grape Leaves on Linguini and Gremolata

Crispy Korean Fried Quails  Marinated in Soy-Sesame-Chili and Fried Crisp with Sambal Fried Rice

Crushed Pecan Crusted Fresh Salmon  With Dijon-Orange Honey Glaze and Goat Cheese Mashed Potato

Grilled Top Sirloin with Soft Shell Crab
Prime Top Sirloin and Tempura Soft Shell Crab, Mashed Red Potatoes

Roasted Duckling with Flathead Cherries Fresh Cherry Sauce and Creamy Black Pepper Risotto

Grilled New York Steak Topped With Blue Cheese and Walnut Butter and Smashed Red Potatoes
Dinner Hours 5:30 – 9:00 Wednesday to Saturday

Published in: on August 1, 2015 at 9:00 pm  Leave a Comment  

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