Wednesday, June 18, 2008

Working Copy of Menu

Small Plates
Tempura 9
Chicken, shrimp, vegetable
Tuna Tataki 11
Seared rare, wasabi, ginger, soy glaze
Beef Satay 8
Garlic-chili sauce, Asian slaw
Pork Pot Stickers 9
Asian slaw, soy glaze
Lump Crab Cakes 12
Apricot and mustard sauces
Mussels 9
Braised with Champagne cream and bacon
Lobster Claw Cocktail 16
Avocado, lime, peppers, mango, apricot sauce
Grilled Oysters 10
Garlic, spinach, Parmesan
Combination 38
Lobster claws, oyster shooters,
tuna tataki, beef satay
Micro Burgers 12
Sautéed onions, bleu cheese,
Steak Sandwich 12
Beef tenderloin, sautéed onions

Salads
Goat Cheese Tart and Arrugala 7
Caramelized onions and apricot dressing
Grilled Romaine 6
Balsamic vinaigrette, gorgonzola cheese
The Wedge 6
Romaine, onion strings, bacon, basil vinaigrette
Mixed Greens 4
Spring lettuce mix tossed with basil vinaigrette and shredded parmesan.
Side Dishes
Onion Strings 5
Asparagus stir-fry 7
Mushroom Sautee 5
Creamed Spinach 6
Today’s Vegetable 4
Garlic and Chive Mashed Potatoes 4
Bleu Scalloped Potatoes 4
Pomme Frites 4



Entrees
Grouper 25
Sautéed in sesame flour with mango-pepper slaw, lime butter, and fried plantains.
Salmon 19
Grilled, served “Sandefjiord” with potato pancake and Scandinavian style dill sauce.
Scallops 25
Sautéed natural scallops, served with
potato croquettes, spinach, and
smoked tomato butter sauce.
Lobster Dumplings 26
Pan fried shitake-mirin butter
Fruit of the Sea 23
Lobster consommé, fresh fish of the day, scallop, shrimp, mussels, noodles
Chicken 19
Wild mushrooms ala crème and
cheddar mashed potatoes.
Pan-fried Noodles 18
Crisp Asian style noodles topped with stir fried vegetables and tofu in spicy Kabayaki sauce.
Bistro Steak 20
Tender flat iron steak, grilled, sliced and served with demi-glace and pomme frites.
Tournedos of Beef 26
Twin beef tenderloin steaks, served with
wild mushrooms ala crème and
cheddar mashed potatoes.
Filet Mignon
Dry aged, “barrel cut” beef tenderloin.
Served with demi-glace, béarnaise and
bleu cheese scalloped potatoes.
8oz 30
12oz 39
Bone in Rib eye 32
Bourbon-Dijon sauce with garlic-chive
mashed potatoes.
Rack of Lamb 32
Coated with Dijon, garlic and panko, roasted and served with rosemary demi-glace and bleu cheese mashed potatoes.

3 comments:

Anonymous said...

Glad to see the "old" lamb back.

Anonymous said...

Will you still be able to prepare the potato grouper upon request?

Emily said...

How did the grilled oysters go over? We're giving away 4 Dozen fresh Puget Sound oysters to the person who best answers "What would you do with 48 free oysters?" ... check it out at marxfoods.com