March Dinner

Starters

Savory Black Bean Potage Rich  Puree of Black Bean with Mango Salsa and Pulled Ranch House Bacon

Ancho Chili-Citrus Hawaiian Prawns With Citrus Reduction and Tortilla Points

Foie Gras Mousse Creme Brulee Savory Duck Liver Mousse Custard, Brulee Topping with Blood Orange Confit

Blacken Japanese Scallop Sushi Cone With Kimchee Celery in Nori Cone

Grilled Madako Octopus Poke Marinated in Sesame, Ogo Seaweed,Macadamia Nuts, Scallions and Sambal

Rabbit and Spring Pea Terrine With Pickled Li Hing Mui Pears and Bagel Chips

Baked Brie Cheese in Puff Pastry With Balsamic Strawberry Jam and  Honey Roasted Walnuts

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

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

Hoisin Glazed Grilled Pork Brisket Chinese Barbecue Glazed On Bacon  Braised Kale and Green Onion Fried Rice

Bacon Wrapped Quail Stuffed With Goat Cheese With Pear-Chardonnay Sauce and Pear Risotto

Pan Fried Calamari Steak With Lemon-Caper and White Wine Cream Sauce and Green Pea Mashed Potato

Baked Fresh Salmon in Parchment Baked in Paper Cases With Buttery Baby Shrimp, Lemon and Tomato with Mashed Red Rose Potatoes

Seared Pekin Duck Breast Tropicale With Pineapple, Mango and Orange Sauce with Scallion Fried Rice

Seared Scallops and Oxtail Pan Seared Scallops, Pulled Oxtail Braised in Red Wine, with Balsamic Blister Tomatoes

Grilled Rib Eye Steak with Balsamic Beets Topped with Roasted Shallots and Balsamic Roasted Beets with Mashed Red Jacket Potatoes

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

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

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Published in: on February 27, 2017 at 10:19 am  Leave a Comment  

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