November Dinner Menu 2015

Starters

Savory Cream of Pumpkin Soup With Crispy Prosciutto and Cream Fraiche

Fried Lobster and Crayfish Risotto Balls Breaded Rice, Lobster, Crayfish and Cheese  with Spicy Preserved Lemon Aioli

Goat Cheese Sushi with Tofu Poke Goat Cheese From Belgrade, MT, Wrapped in Nori With Avocado and Tomatoes with Hawaiian Style Tofu

Portabella Carpaccio Thinly Sliced with Smoked Paprika Aioli, Balsamic Syrup and Farmer’s Cheese

Pan Fried Clam Cakes Oreganatta With Herbs, Pecorino Romano, Parsley, Olive Oil , Garlic and Crumbs with  Sambal Creme Fraiche

Open Baby Octopus Ravioli Unsealed Ravioli Pasta, Octopus and Tomato , with Miso-Kale Broth

Baked Brie and Duck Foie Gras Brulee Brie in Pastry with Red Onion Marmalade and Brulee of Duck Liver Mousse

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Fig and Brie Stuffed Chicken Breast With Shallot-Red Wine Gravy with Roasted Scallion Fried Rice

London Broil of Pork Brisket With Straw Onions and Sauce Robert, Smashed Red Potatoes

Roast Duckling with Pomegranate Sauce Fresh Pomegranate and Zinfandel Sauce with Black Pepper Risotto

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

Grilled Quails With Portabella Mushroom Risotto Twin Quails with Rich Balsamic Roasted Portabella Sauce

Chardonnay Poached Fresh Salmon With Dijon-Fresh Pear Cream and Roasted Pear Mashed Potatoes

Hawaiian Prawns And Scallop Kebab With Spicy Orange Teriyaki Sauce On Chili-Garlic Fried Rice

Cracked Pepper Crusted Strip Steak With Rich Shallot and Red Wine Reduction  with Smashed Red Jacket Potato

Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food borne illness Section 3-603.11 Per Riverstone Health

Dinner Hours 5:30 to 9:00 Wed.–Sat.

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Published in: on October 31, 2015 at 9:13 pm  Leave a Comment  

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