November Dinner 2017

Starters

Savory Cream of Pumpkin Soup Rich Creamy Goodness of Fresh Pumpkin With Crispy Prosciutto and Cream Fraiche

Caribbean Conch Ceviche with Grape Tomatoes Marinated in Chile, Smoked Salt and Lime Juice With Smoked Pop Corn

Baked Brie and Duck Foie Gras Brulee Brie in Pastry with Grape Gastrique and Brulee of Duck Liver Mousse

New Orleans Style BBQ Kauai Prawns Prawns in Rich Spicy Peppery Butter, and Worcestershire Sauce

Frog Leg and Lamb Sausage Etoufee New Orleans Style  Rich Stew with Steamed Rice

Octopus and Escargot Bruschetta With Tomato, Green Chili and Roasted Garlic Olive Oil on Toasted Baguette

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Chicken Breast Ragout Fine Topped With Chicken and Mushroom Ragout with Béarnaise Sauce, Roasted Potatoes

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

Locally Raised Lamb Mixed Grille Loin Chop, Sausage and Bacon Wrapped Liver with Lamb Jus and Roasted Potatoes

Blackened Sous Vide Rib Eye Locally Raised Beef Slow Cooked in Vacuum Seal, Sliced and Blackened

Seared Duck Breast with Pomegranate Sauce Fresh Pomegranate and Zinfandel Sauce with Black Pepper Risotto

Twice Cooked Orange Pork Braised in Soy Ginger, Cut and Glazed with Orange Sauce with Fried Rice

Sesame Seared Scallops and Prawns With Sweet Chili-Lime Butter With Spicy Chili and Garlicky Sweet Sauce, and Coconut Steamed Rice

Grilled New York Steak Topped With Roasted Balsamic Mushrooms with Smashed Red Jacket Potatoes

Lamb Meatball Wellington Meat Ball with Duxelle Wrapped in Pasty on Lentils with Horse Radish Aioli

Dinner Hours 5:30 to 9:00 Wed.–Sat.

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 October 31, 2017 at 5:48 pm  Leave a Comment  

October Dinner 2017

Starters

Oktoberfest Beer and Cheddar Soup Bayern Oktoberfest Beer with Cream Fraiche and Spicy Pop Corn

Sauerkraut and Bacon Croquettes Fried Breaded Potato, Sauerkraut and Locally Cured Bacon with Spicy Mustard Aioli

German Beer Battered Caribbean Conch With Horseradish Mayonnaise Dipping Sauce

Pan Fried Smoked Beef Brisket Cannelloni With Sauerkraut and Cheese On Braised Red Cabbage with Sweet and Sour Plum Drizzle

Savory Fontina Cheese Toast with Bacon Pear Wrap Pear and Fontina Wrapped  in Bacon on Toast

House Smoked Salmon on Potato Pancakes With Sour Cream, Capers and Apples

Crab Cake Stuffed Mushroom On Lentil Salad Topped with Spicy Lemon Cream

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pretzel Encrusted Chicken Breast With Sweet and Tart Roasted Cherry Sauce and Potato Pancakes

Spit  Roasted Leg of Lamb Locally Raised from Lehfeldt Ranch in Lavina, MT Slow Cooked and Spit Roasted with Lamb Jus and Mashed Red Potatoes

Prosciutto Wrapped Prawns Mac and Cheese Buttered Hawaiian  Prawns on  Baked Macaroni and Cheese

Mixed German Plate Bratwurst and Kraut, Jaeger Schnitzel, Smoked Bacon Steak with Semmel Knodel (Bread Dumpling) and Braised Red Cabbage

Salmon Encrusted in Seeds and Nuts With Spicy Orange Cream on Sunflower Kernel Risotto

Grilled Quail and Softshell Crab Breaded Softshell Crab and Balsamic Marinated Quail with Fried Potato Cakes

Seared Scallop Paprikash With Smoked Paprika-Sour Cream Gravy with Smashed Red Jacket Potatoes

Seared Pekin Duck Breast with Blueberries and Green Onion Fried Rice

Zwiebel Roast Braten N.Y. Steak  Brushed with Mustard and Paprika, Fried Onions and Beef Gravy

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

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

 

Published in: on October 1, 2017 at 2:45 pm  Leave a Comment  

September Dinner 2017

Starters

Black Bean, Bacon ,Okra and Rice Soup Hearty Black Bean and Rice With Bacon and Okra and Tomatoes

Scallop and Artichoke Ceviche Marinated in Lime Juice and Jalapeño with Onions and Tomato

Cantaloupe Carpaccio With Crispy Prosciutto, Amaltheia Goat Cheese, Fried Chicken Cracklings and Tarragon Honey

Calamari, Crab, Shrimp and Spinach Strudel Wrapped in Pastry In Coconut Cream With Lomi Lomi Tomatoes

Caribbean Conch Tempura With Pesto Dip and Caper-Tomato Dip

Country Duck and Apricot Pate’ Duck Terrine Pate with Confit Duck Hearts and Apricot Curd

Spicy Tuna and Masago Pizzetta On Mango Guacamole, Thai Slaw and Sweet Mayonnaise

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Filipino Style Chicken Adobo Slow Cooked, Braised in Vinegar, Garlicy Soy Glaze and Cabbage on Scallion Fried Rice

Baked Salmon and Mushroom In Puff Pastry Fresh Salmon and Sliced Mushrooms Wrapped in Pastry with Sauce Vin Blanc

Seared Duck Breast with Plums With Fresh Savory and Sweet Plum Sauce and Green Onion Fried Rice

Pan Fried Calamari Steak Piccatta With Lemon-Caper Butter Sauce On Linguini with Garlic Chips and Olive Oil

Hawaiian Prawns in Tomato, Capers and Olives  Baked  In Olive Oil and Garlic and Ricotta Salata With Tomato-Pecorino Risotto

Grilled Octopus Leg  and Thai Battered Quail Lemon-Olive Oil Octopus on Thai Slaw with Kim Chee Fried Rice

Wok Seared Sirloin and Scallops With Roasted Scallion Fried Rice with Ginger-Soy in Fused Demi Glaze

Walnut-Miso-Honey Grilled Pork Brisket On Peach Compote with Walnut Risotto

Grilled New York Steak Topped With Fresh Mozzarella and Grape Tomatoes, Mashed Red Potatoes

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

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

 

Published in: on September 7, 2017 at 10:42 am  Leave a Comment  

August Dinner 2017

Starters

Chilled Cream of English Cucumber Soup Cool Summer Soup Cucumbers From Kate’s Garden With Spicy Kim Chee
Chinese BBQ Duck Risotto Char Sui Duck and Peas in Creamy Rice with Rich Chanterelle Broth
Gravlax Wrapped Patagonian Pink Shrimp On Grilled Fresh Peach Salsa and Lime Aioli
Almond Encrusted Frog Legs Over Thai Slaw and Sambal Aioli
Scallop and Watermelon Poke Sesame-Soy, Chili Marinated Scallop on Spicy Watermelon Slices
Baked Brie Cheese in Puff Pastry With Li Hing Mui Pickled Green Apples and  Honey Roasted Walnuts
Lamb Stuffed Grape Leaves Lamb-Rice-Tomato Stuffing with Toasted Pine Nuts and Spicy Yogurt
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Roasted Chicken and Peaches With Fresh Peach and Basil Sauce and Creamy Almond Risotto
Hawaiian King Prawns Butteryaki Cooked in Butter With Fresh Crisp  Vegetables on Pan Fried Asian Noodles
Seared Pekin Duck Breast with Flathead Cherries Fresh Cherry Sauce and Black Pepper Fried Rice
Grilled Pork Brisket With Soft Shell Crab Tempura Soft Shell with Creamy Rhubarb Vinaigrette, Mashed Red Jacket Potatoes
Seared Scallops in Puff Pastry Shell Bonne Femme Style with Mushrooms, Wine and Cream in Pastry
Salmon Medallion and Crab Cake Stack With Caper Cream and Mashed Red Potatoes
Honey-Balsamic Grilled Twin Quails Marinated in Balsamic-Honey With Roasted Beets and Pecan Butter and Scallion Fried Rice

Cracked Pepper Crusted Strip Steak With Rich Shallot and Red Wine Reduction  with Smashed Red Jacket Potato

 
Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3.603.11 per Riverstone Health

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

 

Published in: on July 29, 2017 at 9:05 pm  Leave a Comment  

July Dinner 2017

Starters

Chilled Mangospacho Cold Soup With Sweet Mango, Almonds, Vegetables and Toasted Tortilla

Copper River Salmon Gravlax House Cured On Black Peppered Short Bread with Balsamic Syrup and Pickled Lemon

Escargot and Bacon in Roasted Garlic Cream Over Savory Herbed Biscuit

Crispy Panko Breaded Soft Shell Crab On Asian  Slaw with Wasabi Ranch

Grape Leaf Wrapped English Stilton Cheese Grilled Fresh Grape Leaves From Paul’s Back Yard with Apple Gastrique and Honey Roasted Walnuts

Duck Confit Stuffed Avocado Tempura On Lomi Lomi Tomato and Balsamic Syrup

Pan Fried Crab Cakes On Spicy Pear Salsa and Feta Aioli

Andouille Sausage and Nectarine Kebab With Arugula Pesto Cream

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Korean Chicken Breast With Gyoza Dumplings Light Batter Dipped with Chicken Gyoza Dumpling with Sesame-Chive Aioli

Grilled Pork Brisket With Green Peppercorns Rich Creamy Chardonnay Peppercorn Sauce with Smashed Red Jacket  Potatoes

Lamb Sausage Pattie and Grilled Quail Homemade Lamb Sausage Topped with Grilled Quail On Savoyarde Potato with Minted Fresh Grape Tomato-Cucumber Yogurt Sauce

Breaded Calamari Steak On Fettuccine with Caper-Tomato-Artichoke Butter Sauce

Seared Duck Breast with Nectarines With Fresh Nectarine Sauce and Green Onion Fried Rice

Grilled Octopus and Braised Pork Belly Brushed with Sambal-Teriyaki and Sweet and Tart Pork Belly  With Nori Wrapped Kim Chee Musubi (Rice Cake)

Garlic Butter Roasted Hawaiian Prawns With Hint of Lemon  and Roasted Garlic, Mashed Red Jacket Potatoes

Green Chile-Tomato Salsa Baked Salmon Glazed with Spicy Salsa with Lime Cream and Cheddar Cheese -Tomato Risotto

Grilled New York Steak Topped With English Stilton Cheese and Smashed Red Potatoes

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Risk of Food Borne Illness. Section 3.603.11 per Riverstone Health

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

 

Published in: on June 30, 2017 at 9:05 pm  Leave a Comment  

June Dinner 2017

Starters

Pekin Duck Gumbo With Locally made Andouille Sausage, Okra and Steamed Rice

Honey Sambal Grilled Hawaiian Prawns Topped with Toasted Chopped Walnuts

Portabella Carpaccio Thinly Sliced with Olive Oil, Smoked Paprika Aioli, Balsamic Syrup and Farmer’s Cheese

Grilled Octopus Leg Greek Style Brushed With Olive Oil and Garlic With Grated Tomato, Olives and Parsley-Lemon

Crispy Escargot on Wilted Spinach and Strawberries Fresh Wilted Spinach, Strawberry and Blue Cheese-Strawberry Vinaigrette

Hawaiian Style Ahi Poke with Inamona Marinated in Sesame Oil, Inamona (Toasted Kukui Nut),Chili Pepper, Tomato and Scallions

Pan Fried Crab Cakes With Black Bean Salsa and Roasted Garlic Aioli

Entrees

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

Baked Chicken Portabella Thinly Sliced Portabella Wrapped Chicken Breast with Creamy Spinach Risotto

Balsamic-Strawberry Grilled Pork Brisket Strawberry and Balsamic Butter Sauce with Smashed Red Jacket Potatoes

Pan Fried Quail and Grits With Prosciutto Pan Gravy On Cheddar Grits and Fried Greens

Chicken Fried Calamari Steak Panko Breaded With Blistered Tomato, Mushroom and Roasted Garlic Cream, Smashed Potato

Sweet and Sour Pork Belly with Butter BBQ Hawaiian Prawns New Orleans Style Prawns and Spicy Sweet Pork Belly With Fried Rice

Seared Pekin Duck Breast Chrysanthemum On Chrysanthemum Greens with Apple-Rhubarb Sauce, Scallion Fried Rice

Phyllo Wrapped Scallops With Fresh Chive Cream on Braised Greens and Smashed Potato

Crushed Pecan Crusted Fresh Salmon With Orange-Dijon Drizzle and Goat Cheese Mashed Potato

Grilled New York Steak Topped With Blue Cheese and Walnut Butter and Smashed Red Potatoes

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

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

Published in: on May 31, 2017 at 9:32 am  Leave a Comment  

May Dinner 2017

Starters

Tahitian Crab and Spinach Soup Rich Coconut Creamy Goodness

Peppered Gravlax and Avocado Ceviche House Cured Salmon and Avocado Marinated in Lime and Chili with Pop Corn

Octopus Sunomono (Marinated Salad) Sliced Octopus on Asian Style Cucumber and Seaweed in Sweet Vinaigrette

Escargot Rockefeller Creamy Fresh Spinach, Bacon and Scallions in Profiteroles

Roasted Wild Mushroom Risotto Balls With Three Cheese, Breaded and Fried with Spicy Arrabbiata Tomato Sauce

Duck Liver Mousse  and Confit On Dried Fig Compote and Cream Fraiche

Spam, Shiitake and Spring Pea Fried Rice Topped with Slipper Lobster Tempura and Sambal Aioli
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Spit Roasted Mango Chicken Marinated in Mango and Hot Peppers Mojo, Spicy Mango Salsa and Jerk Rice

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

Seared Duck Breast with Pineapple With Fresh Savory and Sweet Pineapple Sauce and Green Onion Fried Rice

Chardonnay Poached Salmon and Scramble Eggs Mushroom White Wine Cream, Roasted Scallion Mashed Potatoes

Pork Belly Wrapped Lamb Meat Loaf On Roasted Spring Vegetables and Tomato Lamb Jus, Smashed Potatoes

Catalan Style Seafood Stew Fresh Fish, Prawns, Octopus, Scallop and Mussels in Rich Tomato-Prosciutto Broth, Smoked Pimento Aioli

Seared Scallops in Shiitake Nage Lemon-Butter Broth with Shiitake Mushrooms, Smashed Red Jacket Potatoes

Grilled Rib Eye Steak With Balsamic Roasted Mushrooms and Smashed Red Potatoes

Consuming Raw or Under Cooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3.603.11 per Riverstone Health

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

Published in: on April 30, 2017 at 8:37 am  Comments (2)  

April Dinner 2017

Starters

Creamy Cheese Burger Chowder Rich Creamy Goodness With Five Different Cheeses and Potatoes with Lettuce, Tomato and Pickles

Baby Shrimp And Avocado Cocktail Old School Style Oregon Baby Shrimp and Diced Avocado in Tangy Cocktail Sauce

Braised Pork Belly Adobo Filipino Style Braised with Garlic, Peppercorns, Vinegar and Soy with Steamed Cabbage

Kim Chee and Octopus Tempura Sliced Octopus and  Kim Chee With Lemon Sambal Aioli

Salmon and Tuna Tahitian Style “Poisson Cru” Raw Ahi Tuna and Salmon Marinate of Lime and Coconut Milk with Cucumber and Peppers

Baked Wild Mushrooms in Parchment Baked in Paper Cases with Butter, White Wine and Grape Tomatoes

Grilled Mortadella Stuffed With Goat Cheese On Fresh Greens With Roasted Tomato Vinaigrette

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Chicken Breast Wellington Stuffed With Wild Mushroom Duxelle Wrapped in Pastry With Rich Red Wine Gravy

Seared Lemon-Pepper Duck Breast On Duck Confit and Pepper Hash with Lychee Sake Poached Pears

Slipper Lobster Tempura On Ox Tail Mac and Cheese Rich Braised Ox Tail Macaroni and 5 Cheeses Topped With Truffle Oil Aioli

Grilled Pork Brisket With Apples Sliced Pork with Apple and Blue Cheese Cream and  Smashed Red Skin Potato

Baked Salmon Wrapped in Phyllo Topped with Spinach and Feta Wrapped in Phyllo with Tomato Feta Cream

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

Seared Peppered Scallops and Grits Rolled in Cajun Seasoning , Cheesy Grits and Etouffe Sauce

Walnut Crusted Calamari Steak Panfried with Avocado-Grape Tomato Cream Sauce , Mashed Red Jacket Potatoes

Grilled Rib Eye Steak With Rosemary Jus and Horseradish Aioli with Yorkshire Pudding and Mash

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

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

 

Published in: on March 31, 2017 at 9:10 am  Leave a Comment  

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

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

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

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