August Dinner 2016


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

Hawaiian Style Ahi Poke Traditional Style, Raw Tuna Tossed With Green Onions, Seaweed, Macadamia Nuts, Hot Peppers and Sesame Oil on One Scoop Rice

Duck Confit on Cheesy Grits With Shallots and Black Pepper Over White Cheddar Grits

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

Baked Wild Mushroom Crisp Locally Grown Wild Mushrooms From Western Montana Topped with Potato Crisp

Calamari and Sweet Corn Fritters With Sambal- Honey Drizzle

Sunflower Crusted Goat Cheese With Balsamic Roasted Beet Jam and Bean Sprout Kim Chee


All Entrees Include Salad of the Day or Green Garden Salad

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

Roasted Hawaiian Prawns Mediterranean Style With Roasted Tomato, Greek Olives, Garlic, Capers and Feta Cheese on Linguini

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

Seared Pekin Duck Breast with Flathead Cherries Fresh Cherry Sauce and Creamy Black Pepper Risotto

Seared Blackened Scallops On Bacon and Corn Grits Topped with Masago and Tangy Miso Aioli

Grilled Salmon With Langostino Butter With Sweet Squat Lobster (Langostino) and Lemon Butter and Smashed Red Rose Potatoes

Bacon Wrapped Petite Tender and Soft Shell Crab With  Caper Sauce Piquant and Smashed Red Jacket Potato

Cast Iron Skillet New York Steak Shichime (Japanese 7-Spice) Rubbed with Pickled Daikon and Mashed Red Potatoes

Dinner Hours 5:30 – 9:00 Wednesday to 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 August 1, 2016 at 11:12 am  Leave a Comment  

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