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    Dinner Menu

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    eatlocalmenus
    The document is a dinner menu that lists appetizers, soups, salads, entrees, sides, and desserts. Some of the appetizers include foie gras terrine, smoked salmon, and lobster spring rolls. The entree section features options like chicken, pork tenderloin, filet mignon, rack of lamb, and seafood choices including bass, sole, lobster, and salmon. The menu closes with a selection of artisanal cheeses and homemade desserts such as crème brulee, chocolate cake, and sticky toffee pudding.

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    Dinner Menu

    Uploaded by

    eatlocalmenus
    27 views3 pages
    The document is a dinner menu that lists appetizers, soups, salads, entrees, sides, and desserts. Some of the appetizers include foie gras terrine, smoked salmon, and lobster spring rolls. The entree section features options like chicken, pork tenderloin, filet mignon, rack of lamb, and seafood choices including bass, sole, lobster, and salmon. The menu closes with a selection of artisanal cheeses and homemade desserts such as crème brulee, chocolate cake, and sticky toffee pudding.

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    The document is a dinner menu that lists appetizers, soups, salads, entrees, sides, and desserts. Some of the appetizers include foie gras terrine, smoked salmon, and lobster spring rolls. The entree section features options like chicken, pork tenderloin, filet mignon, rack of lamb, and seafood choices including bass, sole, lobster, and salmon. The menu closes with a selection of artisanal cheeses and homemade desserts such as crème brulee, chocolate cake, and sticky toffee pudding.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    27 views3 pages

    Dinner Menu

    Uploaded by

    eatlocalmenus
    The document is a dinner menu that lists appetizers, soups, salads, entrees, sides, and desserts. Some of the appetizers include foie gras terrine, smoked salmon, and lobster spring rolls. The entree section features options like chicken, pork tenderloin, filet mignon, rack of lamb, and seafood choices including bass, sole, lobster, and salmon. The menu closes with a selection of artisanal cheeses and homemade desserts such as crème brulee, chocolate cake, and sticky toffee pudding.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    DINNER MENU

    Chilled Canadian Foie Gras & Perigord Truffle Terrine with Sweet Tomato Chutney,
    Pomegranate Molasses 16
    Home Smoked Norwegian Salmon with Capers, Onions, Eggs
    & Homemade Sourdough Toast Points 11
    Assiette of Duck Prosciutto with Arugula, Shaved Pear, Toasted Hazelnuts
    & French Green Beans, Hazelnut Sherry Vinaigrette 10
    Chilled "Spring Roll" of Maine Lobster, English Cucumber, Mango,
    Carrot Angel Hair with a Passion Fruit Fennel Coulis 12
    American Sturgeon Caviar with Crème Fraiche & Whole Wheat Blinis 48

    Asian Scented Crispy Pork "Belly" on Choucroute, Green Peppercorn Sauce 9.50
    "Michael's 2008 National Pork Board Signature Recipe"
    Crispy Beggar's Purse of Burgundy Snails, Braised Fennel, Vine Ripened Tomatoes,
    Caramelized Onions & Papillon Roquefort Sheep's Milk Cheese,
    Flat Leaf Parsley & Garlic Infusion 12
    Seared Canadian Foie Gras on Homemade Herb Brioche with Wilted Spinach,
    Purple Plum & Red Rhubarb Compote 16
    Whole Wheat Tart of Grilled Spring Asparagus, Shitake Mushrooms, Leeks,
    Bell Peppers & Pecorino Cheese, Vine Ripened Tomato & Ginger Essence 8.50

    Maine Lobster Bisque 8


    Spring Asparagus Soup 6
    Velouté of Wild Mushroom & Thyme 6
    Watercress and Field Greens with Toasted Goat Cheese, Bacon, Poached Pear,
    Red Grape Tomatoes, Raspberry Vinaigrette 9
    Caesar Salad with Parmesan/Thyme Crisp 6.50
    Mixed Seasonal Greens with Honeyed Vinaigrette 6.50
    Mesclun Salad with Pickled Golden & Red Beets, Caramelized Walnuts
    & Gorgonzola Cheese, Aged Balsamic Vinaigrette 8.50

    Sautéed Breast of Chicken with Spinach, Brie & Sun-Dried Tomatoes,


    Green Peppercorn Sauce 19
    Peanut & Thyme Crusted Pork Tenderloin with Braised Red Cabbage ,
    Brandied Peach & Ginger Sauce 21
    "Bresola Style" Grilled Filet of Beef, Oven Roasted Fingerling Potatoes, Red
    Onion & Cilantro Marmalade 30
    Oven Roasted Australian Rack of Lamb, French Green Lentil & Fava Bean
    Ragout, Tamenade Essence 28
    Duo of Asian Spiced Duck Breast & Duck Phyllo Surprise with Balsamic Onions & Brie
    on Mediterranean Cous Cous, Pomegranate Sauce 27
    Seared New Zealand Venison Loin, Spring Onion & Sweet Corn Galette,
    Black Currant Reduction 30

    Seared Italian Prosciutto Wrapped Wild Striped Bass


    on Horseradish Chive Yukon Gold Potato Purée, Champagne Tarragon Sauce 28
    Sautéed European Dover Sole Almondine or Meuniere 36.50
    Saffron Poached Maine Lobster and Seared Sea Scallops with Cèpe Celeriac Purée,
    Chive Essence 34
    Alaskan Halibut "Confit" with Braised Leeks, Asparagus & Portobello Mushroom Ragout,
    Raosted Shallot Sauce & Gingered Onion Preserves 26
    Potato & Tarragon Crusted Atlantic Salmon on Homemade Basil & Garlic
    Fettuccine,
    Provençal Pistou Essence 26

    Crispy Phyllo Harvest Basket of Roasted Spring Vegetables 18

    "Napoleon" of Crispy Almond Tuile Cookies, Fresh Raspberries


    and Passion Fruit Cream
    Madagascar Vanilla Scented Crême Brulée - A Silky Rich Custard
    "Marquise" - Bittersweet Chocolate & Praline Parfait with Black Currant
    Surprise
    Crispy Coconut Tulip with Amaretto Ice Cream with Fresh Fruit
    Ambrosia - Oozy Warm Bittersweet Chocolate Cake with Almond Praline Ice Cream
    Spring Rhubarb, Strawberry & Orange Tart with Caramelized Meringue
    Chocolate 3 Styles:
    Flourless Chocolate Cake with Raspberry & White Chocolate Mousse
    and Bittersweet Valrhona Chocolate Sorbet
    "Delice" of Meyer Lemon Mousse with Raspberry & Passion Fruit Cream
    Sticky Toffee & Toasted Pecan Pudding
    with Caramel Sauce & Tahitian Vanilla Ice Cream
    Selection of American Artisan and Imported Cheeses
    3 pieces: 9
    4 pieces: 10
    5 pieces: 11
    Dessert Selections: 8.75

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