April Dinner 2018

Starters

Spicy Kim Chee Soup Asian Style Soup With Pork and Tofu with Spicy Napa Cabbage Kim Chee

Steamed Clams in Bayern Maibock Beer With Maibock, Tomato and Andouille Sausage

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

Blistered Pan Roasted Shishito Peppers With Prosciutto and Lime Butter

Roasted Duck and Green Pea Fried Rice Crisp Chinese Style Duck and Green Peas with Mustard-Soy Aioli

Baby Mussel and Tofu Poke Hawaiian Style Marinated in Sesame Oil, Seaweed, Macadamia Nuts, Soy, Ginger, Green Onions and Chili

Grape Leaf Wrapped Amalthia Goat Cheese Grape Leaves From Paul’s Back Yard with Grape Gastrique and Honey Roasted Almonds

Panko Dusted Softshell Crab Fried Crisp With Masago Aioli on Asian Slaw

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Pan Roasted Chicken and Strawberries With Balsamic Strawberry Beurre Blanc, Steamed Spinach and Mashed Red Potatoes

Seared Pekin Duck Breast with Pears With Anjou Pear Sauce and Roasted Scallion Fried Rice

Southern Fried Frog Legs on Andouille Sausage Etouffee Over Corn and Cheese Grits

Caribbean Jerk Marinated Pork Brisket With Spicy Orange-Jerk Sauce on Kim Chee Rice

Chicken Fried Calamari Steak Topped With Baby Mussel Cream Sauce and Smashed Red Rose Potatoes

Grilled Twin Quails With Roasted Grapes With Truffle and Pine Nut Sauce and Green Onion Fried Rice

Chardonnay Poached Salmon With Fresh Mushroom and Dijon Cream Sauce with Mushroom Risotto

Seared Scallops with Roasted Garlic Butter Roasted Garlic and Artichoke Heart Butter with Green Pea Risotto

Grilled New York Steak With Shiracha Battered Onion Rings with Shiacha Flavored Mashed 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 to 9:00 Wednesday—Saturday

 

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Published in: on April 1, 2018 at 7:28 am  Leave a Comment  

March Dinner 2018

Starters

Pekin Duck and Andouille Gumbo With Okra and Steamed Rice

Blistered Pan Roasted Shishito Peppers With Beef Jerky and Cashews

Tempura Baby Mussels with Remoulade Light Tempura Battered Pop Corn Mussels with Remoulade Sauce

Ahi Tuna Pokecado Marinated Seared Tuna in Sesame Oil, Kukui Nuts, Chili and Scallions on Avocado Toast

Spam Wellington with Truffle Oil With Mushroom Duxelle Wrapped in Pastry On Balsamic-Grape Syrup

Crab Stuffed Avocado Crepe Crab Supreme in Avocado Flavored Crepe

Pine Nut Crusted Local Goat Cheese Fresh Chevre From Belgrade,MT. with Mango Salsa and Balsamic Syrup

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Roasted Mango Chicken Marinated in Spicy Mango on Thai Mango Salad with Scallion Fried Rice

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

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

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

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

“Elephant Ear” of Pork Breaded Chicken Fried Pork with Cream Gravy and Mashed Yukon Golds

Seared Duck Breast with Lemon Sweet and Spicy Lemon and Star Anise Sauce with Roasted Scallion Fried Rice

Grilled New York 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 28, 2018 at 9:36 am  Leave a Comment  

January – February 2018 Dinner

 

Starters

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

Ginger Steamed Clams and Chinese Sausage With White Wine and Scallions, Topped with Toasted Bao Croutons

Hawaiian Style Baby Mussel PokeMarinated in Sesame Oil, Chili, Inamona (Roasted Kukui Nuts), Green Onion and Soy

Grape Leaf Wrapped Amalthia Goat Cheese Grape Leaves From Paul’s Back Yard with Grape Gastrique and Honey Roasted Almonds

Crispy Duck Confit Eggroll On Black Bean and Tomato Lomi with Mustard-Soy Dip

Potato Pancake with Prosciutto and Artichoke With Roasted Tomato and Fresh Mozzarella in Balsamic Olive Oil

Thai Battered Escargot On Marinated Vegetables in Green Tea-Ginger Vinaigrette

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

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

Grilled Twin Quails With Roasted Grapes With Foie Gras and Cabernet Butter and Bacon Fried Rice

Bacon Wrapped Lamb Meat Loaf On Roasted Vegetables and Tomato Lamb Jus, Smashed Potatoes

Braised Pork Braciola Rolled Pork Brisket with Proscuitto, Parsley and Cheese Braised in Creamy Tomato Sauce and Homemade Gnocchi

Honey-Miso Glazed Salmon Topped with Toasted Macadamia Nuts With Shiitake Fried Rice

Chicken Fried Steak and Prawns Stack Locally Raised Yegen Beef, Garlic Roasted Hawaiian Prawns on Truffle Mashed Potato and Rich Beef Gravy

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

Grilled New York Steak Topped With Onion and Bluecheese Crisp with Smashed Red Potato

Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness. Section 3-603.0 per Riverstone Health.

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

 

Published in: on January 11, 2018 at 10:47 am  Leave a Comment  

December Dinner 2017

Starters

Butternut Squash-Roasted Almond Bisque With Roasted Beet Coulis, Crispy Prosciutto and Cream Fraiche

Grilled Locally Raised Lamb Lollipop With Jalapeño and Fontina Cheese Fondue

Chinese Style BBQ Pork and Kim Chee Flatbread Grilled Flatbread, Farmers Cheese with Hot Mustard and Shoyu Aioli

Octopus Carpaccio Sliced Octopus with Lemon, Parsley, Tomatoes, Verjus, Capers and Extra Virgin Olive Oil

Red Wine Sauteed Mushroom Gratin with Beef Bacon and Pecorino Cheese Crumble, Topped with Poached Egg

Duck Satay With Spicy Peanuts Skewered Duck in Spicy Peanut Marinade with Thai Style Salad

Escargot Bourguignon Classic Old School Style in Snail Shell With Garlic-Herb Butter

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Maple-Macadamia Nut Glazed Chicken On Roasted Portabella with Macadamia Fried Rice

Grilled Chili-Citrus Hawaiian Prawns  Brushed with Spicy Sambal and Sweet Orange Glaze Over Pickled Basil Blossom Fried Rice

Cabernet Braised Beef Short Rib, Lamb Loin Chop and Bacon Lamb, Beef and Bacon Locally Raised and Cured in Red Wine Gravy Over Cheesy Grits

Grilled Balsamic-Honey Brushed Quails With Balsamic Cranberry and Pine Nuts, On Red Quinoa Cakes

Seared Duck Breast with Mango Sauce With Chardonnay and Mango Sauce and Pink Lentil Risotto

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

Grilled Pepper Crusted Pork Brisket With Pomegranate and Blue Cheese Cream and Smashed Red Skin Potatoes

New York Strip Steak Diane Classic With Mushroom-Brandy Sauce with Smashed Red Jacket Potatoes

Consuming Raw or Under-cooked Meats, 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 November 30, 2017 at 4:13 pm  Leave a Comment  

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

 

 

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