![]() Faint, lemon grass and mineral aromas.Ĭrisp, tangy coastal acidity brings balancing freshness to the rich, ripe flavors of nectarines and peaches.Ģ22 - Kendall-Jackson Vintner’s Reserve Chardonnay, California Refreshing, clean and shows lemon citrus with a slight sweetness. Flavors of lime, kiwi and subtle minerality intermingle perfectly on the palate creating a crisp and lively mouthfeel. On the palate, it's juicy and tart, with notes of white peach and soft melon.Ģ12 - Black Stallion Sauvignon Blanc, Californiaīrilliant aromatics of passion fruit, wet slate and lemon zest. Typical characteristics of grassy and tropical fruit aromas. Floral and citrus aromas.Ģ09 - Harbor Town Sauvignon Blanc, New Zealand The bouquet releases aromas of summer fruits, cassis and red currant.Ĭlean and refreshing with hints of linden and honey. The balanced, broad palate is layered with flavors of ripe apricot, lemon drop and cantaloupe, with Monterey’s classic mineral undertones of wet riverstone.Ģ04 - Gerard Bertrand Cote Des Roses Rosé, FranceĪ soft, pale, brilliant pink with bluish tints developing over time towards more orangey nuances. Choice of starch and vegetable.Įight ounce chargrilled swordfish topped wit a lemon strawberry compound butter. ![]() ![]() Oven roasted salmon filet topped with dark cherry and pineapple beurre blanc. Served with grilled focaccia and a garlic saffron aioli. Scallops, shrimp, clams and mussels with light fennel broth, heirloom cherry tomatoes, basil, tarragon, shallots, garlic and chablis. Served with roasted tomato, spinach, shallots and basil lobster cream sauce. Manor-made ravioli stuffed with lobster and ricotta cheese. Oven baked lobster tails stuffed with seafood stuffing, in white lemon truffle oil. Shrimp, scallops, lobster and Jonah crab meat, tossed in a garlic basil Parmesan cream sauce with Manor-made tomato rose fettuccine. Sous vide braised pork shank in a rich roasted pork demi-glace. Choice of starch and vegetable.Ĭhargrilled NY strip steak with bourbon demi-glace, whipped maple compound butter and topped with caramelized onions. Choice of starch and vegetable.Ī half rack of pasture fed Australian lamb with red wine Port demi-glace. Aged and slow roasted for eighteen hours. Two petite filets chargrilled topped with Jonah crab meat, asparagus and citrus maltaise sauce. Served with Thai kale and sweet chili dipping sauce.Įither of our salads with your choice of. Lobster and cheese folded with scallions. Tender salmon wrapped in puffed pastry, oven baked and served with cucumber melon coulis. Served with maple dressed field greens.īrie cheese with fig spread and roasted Fuji apples baked and served with shaved Parmesan crostini. Slow roasted pork riblets tossed in Southern Comfort blackberry BBQ sauce. Hand cut Green Thumb Maine potatoes tossed with Parmesan cheese, white truffle oil, black truffle salt and shaved green onions. Served on organic spring mix and topped with orange citrus maple glaze.įire roasted tomato, fresh basil, olive oil, shallot, garlic, fresh buffalo mozzarella and topped with balsamic drizzle. Two cold water crab cakes served on organic field greens with lemon basil aioli.Ĭrispy bacon-wrapped local sea scallops. Pick any two appetizers accompanied by your choice of salad as your entrée for 32.įive pink Gulf shrimp served with spicy cocktail sauce and lemon.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |