Dinner Entrées Spring 2008

To reflect the change of seasons and to support our area growers, we use as much local produce as possible.

ENTREES

Bacon wrapped filet mignon – port wine gorgonzola mushroom sauce, roasted garlic mashed potatoes, grilled seasonal vegetables 29

Grilled marinated Statler breast of chicken – lemon orzo, Swiss chard, saffron champagne cream sauce 22

Pan seared sea scallops – blood orange sauce, fried shallot herb risotto, grilled asparagus 29

Grilled frenched pork chop – roasted garlic mashed potatoes, sautéed Swiss chard, Madeira mushroom sauce 25

Pan seared blackened red snapper – fresh mint-infused demi, lemon-ginger rice, tropical fruit salsa 26

Pistachio encrusted rack of lamb – mint demi, Spanish potatoes, green beans sautéed with bacon, red onions 31

Jumbo shrimp scampi – garlic, capers, extra virgin olive oil, white wine, lemon juice, cherry tomatoes, linguine 26

Pan seared tuna – encrusted with fennel seeds, sesame seeds, & black pepper, jasmine rice, grilled seasonal vegetables, avocado purée 26

Glazed roasted breast of duck – fresh apricot brandy sauce, wild rice, cranberry, onion & apricot confit 27

Seasonal vegetable plate – each day the chef will decide based on availability – priced daily

SIDE DISHES 5

grilled asparagus
shallot herb risotto
Spanish potatoes
roasted garlic mashed potatoes
grilled seasonal vegetables
sautéed Swiss chard