December Dinner 2016

Starters

Andouille Sausage and Kale Soup Hearty Soup with Andouille from Project Meats with Potato and Chickpeas in Rich Broth

Pekin Duck Confit on Portabella Risotto With Shallots and Black Pepper On Creamy Risotto

Baked Brie Cheese in Puff Pastry With Apple Gastrique and Pickled Li Hing Mui Apples

Blacken Scallops With Masago Vinaigrette On Grilled Flour Tortilla with Smelt Caviar Vinaigrette

Chinese BBQ Pork Crostini On Grilled Toast With Kim Chee and Hot Mustard

Grilled Chicken and Flathead Cherry Parfait Layered with Cabbage and Flathead Cherry Vinaigrette

Chipotle-Honey Roasted Frog Legs With Thai Style Slaw

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Romano Breaded Chicken with Pepperoni Topped with Sliced Pepperoni and Cheese on Creamy Cheese Tortellini

Baked Hawaiian Prawns DeJonge With Garlic, Parsley, Lemon and Bread Crumbs Butter with Smashed Red Potatoes

Braised Quails With Portabella Mushroom Risotto Braised in Red Wine with Rich Roasted Shallots and Portabella Sauce

Slow Cooked Rabbit in Mustard Sauce in White Wine and Mustard with Vegetables On Creamy Bacon Grits

Seared Duck Breast a la Orange Classic Orange Sauce, With Green Onion Fried Rice

Soy Glazed Pork Belly and Grilled Octopus Braised in Sweet Soy, Octopus Marinated in Miso with  Blue Cheese Quesadilla

Beaujolais Poached Fresh Salmon With Mushroom Beurre Rouge and Smashed Red Jacket Potatoes

Blanquette of Lamb with Wild Mushrooms Locally Raised Lamb in Rich Creamy Old Fashion French Style Stew On Fresh Cavatelli

Grilled New York Steak With Wasabi Battered Onion Rings with Wasabi Flavored Mashed Potato

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

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

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Published in: on November 30, 2016 at 1:58 pm  Leave a Comment  

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