Dinner January-February 2017

Starters

Savory Wild Mushroom Bisque Rich Creamy Goodness With Wild and Tamed Mushrooms

Scallop and Blood Orange Ceviche  Marinated in Lime- and Jalapeño Peppers with Hawaiian Salt Pop Corn

Sesame Crusted Frog Legs Rolled in Sesame Seeds on Greens with Spicy-Sweet Thai Vinaigrette

Crispy Duck and Kim Chee Fried Rice Crisp Chinese Style Duck and Kim Chee with Sambal Aioli

Tako (Octopus) Taco Grilled Octopus Leg Taco on Flour Tortilla with Shredded Kale and  Pica De Gallo and Chipotle Sour Cream

Prosciutto Wrapped Ahi Tuna Seared Rare with Smoked Paprika Infused Olive Oil on Pickled Vegetables

Spicy Lamb Meat Balls On Dried Figs and Apricots with Pinenut Sauce
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Five Spice-Almond Dusted Chicken with Cherries Crushed Almonds and Five Spice,  Flathead  Cherry Sauce With Black Pepper Risotto

Honey-Miso Glazed Salmon Topped with Toasted Macadamia Nuts and Fried Kale On Mashed Red Potatoes

Seared Pekin Duck Breast with Blood Orange With Sweet and Spicy Blood Orange Sauce and Roasted Scallion Fried Rice

Juliano’s Mixed Grille Lamb Chop, Quail and Sliced Skirt Steak With Foie Gras Butter and Mashed Red Jacket Potatoes

Grilled Hawaiian Prawns Cabonara On Traditional Style Cabonara with Bacon, Eggs, Cheese and Green Peas Linguini

Braised Chicken and Pork Adobo Filipino Style Adobo Cooked With Vinegar and Pepper on Roasted Scallion Fried Rice

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

Seared Scallops with Roasted Garlic Butter Roasted Garlic and Herb Butter with Green Pea Risotto
Grilled New York Steak  With Fresh Shiitake Salsa and Smashed Potatoes
Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness. Section 3-603.0 per Riverstone Health.

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

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Published in: on January 12, 2017 at 10:05 pm  Leave a Comment  

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