|
|
Dinner Menu
Appetizers
WILD MUSHROOM RHAPSODY
A symphony of shitaki, oyster and crimini mushrooms, sun dried tomatoes, roasted garlic and fresh spinach rolled in phyllo dough, then baked and drizzled with Marsala wine glaze.
$8
CRAB CAKES
Our house recipe served with a spicy citrus aioli.
$10
BREWERS CLAMS
Hard-shell clams sautéed in “Seven Brides’ Pilsner”, green chilies, roasted garlic and sweet cream butter.
$12
ROASTED GARLIC AND GOAT CHEESE CROSTINI
A House favorite, with marinated tomatoes, drizzled with a balsamic reduction, chive oil, and chili oil.
$10
CALAMARI
Lightly breaded calamari ringlets and tentacles, served with a house recipe marinara sauce.
$9
Salads
CAESAR SALAD
Fresh romaine tossed with parmesan, herbed
croutons, and a classic creamy Caesar dressing.
$7
Entrée portion Caesar salad with marinated, grilled chicken breast for $15 or shrimp for $18.
FIELD GREENS
Mixed organic field greens tossed with raspberry vinaigrette, caramelized hazelnuts, gorgonzola cheese crumbles and grapes.
$7
Entrée portion Field Greens salad with marinated, grilled chicken breast for $15 or shrimp for $18.
GARDEN SALAD
Mixed organic field greens, carrots, cucumbers,
tomatoes and you choice of dressing.
$6
Entrées
BEEF AND REEF
Shoulder tenderloin charbroiled, served on a pool of sauce béarnaise, with a shrimp scampi skewer, lacquered with garlic, butter and lemon.
$21
CHEF’S SELECT CUT OF THE DAY
An ever-changing cut of choice beef, grilled to your liking.
$ Market Value
HUNTER’S PORK
Sautéed pork loin medallions finished with tomatoes, mushrooms and fire-roasted tomatoes,
splashed with brandy and demi-glaze.
$18
CHICKEN PICCATA
Tender chicken breast, breaded and sautéed with white wine, garlic, shallots, tomatoes and capers.
$16
CHEF’S SELECT DUCK
Featuring Maple Leaf Duck prepared to the chef’s choice this evening.
$22
PACIFIC NORTHWEST SALMON
Wild-caught Northwest salmon prepared poached or grilled, served on a bed of orzo sautéed in white wine, shallots, garlic, and parmesan, then finished with blueberries and a white balsamic ginger reduction.
$25
SEAFOOD NEWBURG
Shrimp, scallops and crab meat sautéed in a rich sherry cream sauce with paprika, served over our wild rice pilaf.
$20
MOONSTONE CHICKEN PENNE
Sautéed chicken medallions nested on top of penne pasta tossed with spinach, roasted garlic, fire-roasted tomatoes, Marsala wine and sweet cream butter.
$16
VEGETABLE PENNE
Asparagus, diced tomatoes and fresh seasonal vegetables lightly sautéed in oil and lemon juice with capers.
$14
Add jumbo shrimp for $20.
GARDENER’S PORTABELLA
A marinated portabella cap grilled and sliced, then filled with a ratatouille and house recipe marinara sauce.
$16
An 18% gratuity will be added to parties of six or more. Corkage fee is $10 per bottle of wine brought in by guests.
Menu
items and prices subject to seasonal
changes.
Menu above updated December 2011.
Back to top of the Dinner Menu
|
