Dinner June 2016


Artichoke-Crab Bisque Rich Creamy Goodness of Artichoke and Crab with Lemon-Chive Coulis

Chinese BBQ Duck Risotto Creamy Rice with Wood Ear Mushroom Broth

Braised Pork Belly With Figs and Jalepeno Served With Grilled Flour Tortilla

Langoustino and Sweet Corn Flan  With Masago and Sea Bean Kim Chee and Sambal Cream Fraiche

Rabbit and Pistachio Terrine On Blood Orange Confit and Watercress Coulis

Grape Leaf Wrapped Amalthia Goat Cheese Grilled Fresh Grape Leaves with Apple-Rubarb Compote and Balsamic Syrup

Crispy Battered Soft Shell Crab On Pickled Icicle Radish with Caper Aioli

Sliced Octopus Crostini On Grilled Bread with Tomato and Stinging Nettle Concasee and Micro Greens


All entrees Served with Salad of the Day or Green Garden Salad With Choice of Dressing

Baked Chicken Portabella Thinly Sliced Portabella Wrapped Chicken with Creamed Spinach and Smashed Red Jacket Potatoes

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

Pan Roasted Salmon Grenobloise With Caper, Lemon,Tomato Butter Sauce with Croutons and Mashed Red Potatoes

Southern Fried Quail and Sweetbreads With Fried Potatoes on Fresh Greens Tossed in Green Goddess

Mango-Chili Grilled Prawns and Smoked Kalua Pork Hawaiian Style Pulled Smoked Pork and Kauai Prawns on Mango Fried Rice

Crispy Roast Duckling Nectarines With Fresh Nectarine Sauce and Toasted Almond Risotto

Pan Seared Japanese Scallops On Udon Noodles Spicy Noodles with Baby Bok Choy and Asian Vegetables Topped With Roasted Green Garlic Aioli

Grilled New York Steak with Morels With Creamy Montana Morel Gravy and Smashed Potatoes

Dinner Hours 5:30- 9:00  Wednesday – Saturday
Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

Published in: on May 30, 2016 at 8:12 pm  Leave a Comment  

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