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  

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

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

November Dinner 2016

Starters

Savory Cream of Pumpkin Soup Pumpkin From Vickie’s Garden With Crispy Prosciutto and Cream Fraiche

Island Style Salt and Pepper Prawns With Ginger, Garlic and Salt and Pepper Seasoning On Waffle Potato Chip

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

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

Langoustino Etoufee New Orleans Style  Rich Stew with Steamed Rice

Braised Sweet and Spicy Frog Legs Sweet and Sour Pineapple Sauce with Baby Bok Choy and Carrot

Grilled Baby Octopus Crostini On Grilled Bread with Marinated Tomatoes, Artichoke and Balsamic Syrup with Pomegranate

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Prosciutto Wrapped Chicken Breast With Fig and Brie Cream, Roasted Pumpkin Risotto

Grilled Pork Brisket With Green Peppercorns Rich Creamy Brandy Peppercorn Sauce with Roasted Scallion Smashed Red Jacket  Potatoes

Bacon Wrapped Lamb Meat Loaf Local Big Timber Lamb with Roasted Mushroom Stroganoff Gravy, Smashed Potatoes

Butter Poached Fresh Salmon With Baby Shrimp Cream and Caper Smashed Potato

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

Korean Style  Skirt Steak with Roasted Hawaiian Prawns Spicy, Sweet Sesame Marinate on Fried Rice with Garlic Roasted Prawns

Seared Scallops in Puff Pastry Shell Bonne Femme Style with Mushrooms, Wine and Cream in Pastry

Kona Coffee Rubbed N.Y. Steak Rubbed With Crushed Kona Coffee Bean, Blueberry BBQ Sauce and Smashed Potatoes

Consuming raw or undercooked meats, 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 Wed.- Sat.

Published in: on October 31, 2016 at 6:56 pm  Leave a Comment  

October Dinner 2016

Starters

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

Sauerkraut and Bacon Croquettes Breaded Balls of Potato-Sauerkraut and Bacon with Spicy Mustard Dipping Sauce

Fresh Pumpkin Spaetzle with Prosciutto German Style Dumpling Noodles with Cranberry and Prosciutto Cream

Grilled Baby Octopus  On Potato Pancakes with Apples and Caraway Sour Cream and Balsamic Syrup

Locally Raised Lamb Stuffed Cabbage Roll Ground Lamb, Rice and Pinenuts With Paprika Tomato Gravy

Bayern Oktoberfest Beer Steamed Clams With Butter, Cream, Garlic and Herbs

Walnut Crusted Fresh Goat Cheese With Fresh Pickled Beet Jam

Entrees
All Entrees Include Salad of the Day or Green Garden Salad

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

Maple-Dijon Glazed Fresh Salmon On Apple Slaw with Honey Roasted Walnut and Smashed Red Jacket Potatoes

Jaeger Schnitzel Breaded Pork with Mushrooms, Onions and ‘White Wine Sauce, Smashed Red Potato

Braised Hawaiian Prawns Paprikash In Mushroom Paprika Cream on Pumpkin Spaetzle

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

Braised Quail in Bayern Beer With Apples and Mushrooms on Mushroom Risotto

Pan Fried Scallops with Pumpkin Dusted in Panko Crumbs, With Pumpkin Braised in Sweet Soy and Ginger, Tomato Risotto

Zwiebel Roast Braten Petite Tender Brushed with Mustard and Paprika, Fried Onions and Beef Gravy

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

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

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

 

Published in: on October 1, 2016 at 10:04 am  Leave a Comment  

September Dinner 2016

Starters

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

Hot Biscuits with Langoustino Veloute Cheddar Biscuit with Squat Lobster in White Gravy

Hawaiian Style Shrimp Poke Seared Gulf Shrimp Tossed with Sesame Oil, Green Onions, Seaweed,and Macadamia and Soy on Waffle Potato Chips

Pulled Pork and Kim Chee Stuffed Mushroom With Cream Cheese and Spicy Kim Chee Cream

Seared Duck Liver and Poached Egg With Crispy Bacon On Cheesy Grits

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

Shichimi (7-Pepper) Dusted Ahi Tuna Skewers With Mango Lime Vinaigrette of Shredded Tortilla

Entrees All Entrees Include Salad of the Day or Green Garden Salad

Five Spice Dusted Chicken with Cherries Dusted With Chinese Five Spice, Sweet and Tart Flathead  Cherry Sauce With Black Pepper Risotto

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

Seafood Stew in Kelp and Tomato Broth Hawaiian Prawn, Scallop, Clams, Ahi Tuna, Baby Octopus and Salmon with Udon Noodles

Grilled Balsamic-Honey Brushed Quails With Balsamic Strawberry and Pine Nuts , Crisp Bacon Mashed Potato

Butter Steamed Scallops With Fennel With Tomato and Fennel Butter and Creamy Tomato Risotto

Pepper Rubbed Petite Tender and Scampi Sliced Tender with Caper Demi Glaze and Garlic-Butter Scampi

Cider Soaked Grilled Pork Brisket Soaked in Apple Cider with Brie Cheese and Apple Cream and Roasted Walnut Risotto

Grilled New York Steak Topped With Andouille and Scallion Glaze with  Smashed Red 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 Wednesday to Saturday 5:30 to 9:00

Published in: on August 31, 2016 at 12:12 am  Leave a Comment