May 2004
Sunday Grille Menu
Appetizers
The Perfect Caper Pate'
pan seared chicken liver pate' served with mission fig-vidalia onion relish
& pear chutney accompanied with crisps of french bread & caper
berries
Smokin Salmon
smoked salmon served with freshly griddled corn cake, cre'me fraiche, capers & served with fennel-red onion slaw
Crab's Cool Stack
stack of jumbo lump crab, papaya & avocado presented in a nora albarino-peach
broth, topped with a crispy pistachio tuile with a garnish of late spring
pea tendrils
The Prince Of May
fresh roasted price edward island mussels, served with a green garlic confit,
a sherry-thyme cream & finished with grilled french bread
A Warm Goat.... Dressed
warm french chevre, marinated & served with roasted green garlic, roasted
red pepper salad, duo of tepenade, white bean salad & grilled rosemary
bread
Sweet & Spicy Calamari
flash fried fresh squid finished with sweet & spicy sauce, toasted
peanuts, green onion & cilantro
Summer Prelude
an early summer salad of baby arugula, frisse greens, asparagus, shaved
parmesan, micro crouton & finished with a zen truffle vinaigrette of
white and black truffles
Entrees
The Goose & Burger
10 oz. black angus burger, grilled & served with pan seared foie gras,
honey balsamic onions, garden tomato & lettuce & pomme frites
Oh Miso!
miso infused wild alaskan salmon, pan seared to caramel perfection, presented
with forbidden black rice & a sweet cucumber kobe chili salad
Free Range Chop
free range grilled chop of pork served with an apple jack-granny smith
apples & a sauce de veau, mashed potatoes & a warm salad of summer
greens, fresh late harvest peas & crisp apple smoked bacon
Mediterranean Prawn
grilled prawn on salad of baby greens, red onion, olive, grapes, tomato, pine nuts & french feta finished with an herb vinaigrette
The New Zealand Wreck
pan roasted new zealand wreck fish served atop a crispy cake of potatoes
& artichokes & served with saute'ed green garlic, kalamata olives,
asparagus, capers basil & fished with a roasted yellow tomato broth
Grilled Scallop
grilled diver scallops on fresh fettuccine with goats cheese, fava beans,
spring peas & finished with an herb broth
Steak Shao Shing
grilled 12 oz. black angus new york strip in a sichuan peppercorn sauce
scented with cantonese shao shing wine served with house pomme frites
Duck Salad
pan seared duck breast served atop spinach-mizuna & frisse greens,
toasted pecans, goats cheese & finished with a sherry-cherry vinaigrette
White Truffle Lamb
roast new zealand baby rack of lamb served atop salad of baby greens, with
gorgonzola cheese, toasted hazelnuts, aged 12 year balsamic-extra virgin
vinaigrette & finished with a drizzle of white truffle honey
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