New Fall Menu
Autumn 2008
In The Beginning
Jumbo Lump Crab Cake over local apple/sweet onion slaw and wasabi dijonaise
Mi Padre’s Poppers smoked chicken & manchego stuffed piquillo peppers, lime crema
Grilled ‘Feng Shui’ Prawns spicy chili sauce, sweet soy, sour thai glaze, salty sweet potatoes
Hauser Hill Farms Beet ‘Carpaccio’ great hill blue cheese brulee, applewood bacon lardons, micro beet greens, maldon sea salt
Catalan Style Clams with chorizo, spanish peppers, cilantro, white wine and a touch of cream
Hudson Valley Torchon de Foie Gras hauser hill farm apple compote, ‘gingerbread’ funnel cake, truffle greens and hawaiian black salt
Braised Wild Boar Arepas colombian corn-cakes, ’guacamole’ mousse, queso fresco, parsley/oregano salsa and pimenton oil
Local Butternut Squash Bisque creole crawfish fritters
Broad Street Baby Spinach Salad with shaved apples, candied walnuts, fresh goat cheese with blackberry champagne vinaigrette
Chef’s Artisanal Cheese Plate 3 selections of cheese, pecan-raisin bread, fig/almond cake, seasonal fruit and nut garnish
All entrees served with a petit side salad and red wine vinaigrette
Out of The Fire
‘Re-Constructed’ Veal Marsala grilled veal porterhouse, sautéed wild mushrooms, truffled parsnip puree, demi-glace/marsala reduction
Filet Mignon grilled 8oz steak with bleu cheese walnut butter, port wine syrup, gold potato puree and seasonal vegetables
Gaucho Steak - 16 oz grilled flat iron served with chorizo chorreadas and chimmichurri sauce
“Prime” 14oz Pork Chop macaroni and cheese, spicy sautéed seasonal greens and house made barbeque butter
American Kobe Trinity Burger with foie gras, onion marmalade & truffle cheese, homemade ketchup, and fresh french fries
Revelations
Seven Spice American Kobe Short Ribs braised in bolgogi sauce, ginger sweet potato puree, roasted spaghetti squash
Pan Roasted Halibut local butternut squash ‘risotto’, wild mushrooms and lemon chive beurre blanc
Seafood ‘Acqua Pazza’ shrimp, monkfish, and clams, spicy tomato broth with garlic, capers, olives, potatoes, and ditalini
Wild Mushroom Risotto carnaroli rice, four year aged gouda, fresh herbs, and a touch of white truffle oil
Local Monkfish ‘Saltimbocca’ prosciutto de san danielle wrapped & roasted monkfish, spaghetti squash, pedrona lentils, and sage brown butter sauce
Casino Royale shrimp scampi meets clams casino over linguine with applewood bacon, fresh herbs, garlic, chili flakes and butter
Sides
seasonal vegetable saute
sautéed greens with chilies and garlic
baby spinach with garlic and e.v.o.o.
loaded mashed potatoes
white truffle risotto
ginger sweet potatoes
chorizo chorreadas
macaroni and cheese
Pure & Simple
All served with Yukon Gold Mashed Potatoes and Seasonal Vegetables
*Except where noted*
Grilled Shrimp with extra virgin olive oil
Broiled Monkfish with fresh citrus and herb oil
Broiled Halibut with fresh citrus and brown butter
Jumbo Lump Crab Cakes with grain mustard cream
*Shrimp “Scampi” with lemon, garlic, parsley and linguine
*Linguine Alla Vongole white clam sauce and fresh littlenecks
Grilled 8oz Filet Mignon & house made steak sauce
Grilled 16oz Flat Iron Steak with lemon and olive oil
Grilled Pork Chop and homemade apple sauce
Grilled Veal Porterhouse with marsala reduction
Roasted Lemon & Herb Bell & Evans 1/2 Chicken
Surf And Turf “a la Rock” roasted chicken breast & jumbo lump crab cake
American Kobe Burger served with french fries & homemade ketchup
add white cheddar add applewood bacon
