|
Menu
serving creative cuisine in an elegant but casual atmosphere
patio dining during summer
the following is a sample menu and is subject to change
|
|
|
starters |
santa fe duck cakes
duck, red peppers, and onions combined with southwestern herbs
and spices, rolled in bread crumbs and sautéed until golden brown,
served with chipotle mayonnaise
10.00
thai seafood fritters
lobster, crab and shrimp rolled into a thai style dumpling,
deep fried and served with a spicy soy sauce
13.50
caesar salad
6.75
french onion soup
au gratin
6.00 |
havarti en crôute
havarti cheese, spinach, and mushrooms wrapped in flaky puff
pastry and baked to a golden brown
8.50
seared fresh wasabi tuna fresh ahi
tuna seared rare, served sliced over seaweed salad
and finished with a sesame wasabi vinaigrette 14.00
stuffed mushrooms
six mushroom caps baked with a cream cheese, crab and
courvoisier stuffing
9.00 |
|
|
|
seafood entrees |
soy glazed tuna
fresh ahi tuna, pan
seared to temperature, served over sauteed spinach, finished with a ginger,
scallion and citrus soy glaze 33.00
green curry prawns
jumbo prawns simmered with tomatoes, snow peas, and cilantro
in a green curry sauce and served over
jasmine rice 27.00
lighter fare
choose from smaller portions of some of our favorites, salad a
la carte
grilled wild alaskan salmon fillet
served
with herb butter
24.50
chicken marsala
boneless chicken breast sautéed with mushrooms, garlic and
shallots, finished with fresh basil and marsala wine sauce
15.50 |
seafood from the grill alaskan salmon 31.00
ahi tuna 32.00 alaskan
halibut 31.00 idaho rainbow
trout 23.00
choose from these sauces
mango raspberry salsa
sun dried tomato, basil and caper butter
blackened with cajun spices
stuffed
wild alaskan salmon
stuffed with a mixture of goat
cheese, artichoke hearts, sun dried tomatoes and basil,
baked and finished with lemon chive butter
32.50
potato crusted halibut
fresh alaskan halibut dipped in buttermilk, rolled in
shredded potatoes and asiago cheese, sauteed until golden
and served with a roasted red pepper sauce 32.50 |
|
|
|
meat entrees |
roast rack of lamb
new zealand lamb rubbed with dijon mustard,
seasoned with bread crumbs and baked, served sliced with a
peppercorn-rosemary cream sauce and jalapeño mint sauce
35.00
peppercorn beef tenderloin
choice 8 oz. beef tenderloin, wrapped in bacon, seasoned
with cracked peppercorns and
grilled to temperature. finished with goat cheese and served
with a brandy green peppercorn sauce
36.00
grilled beef tenderloin
wrapped in bacon and grilled to temperature
34.00
|
mixed grille
grilled elk
tenderloin, served with a
wild mushroom port sauce along with a grilled half
rainbow trout
fillet finished with herb butter
42.00
asian barbequed
pork chop
16 oz pork chop, marinated and grilled, finished with a spicy asian barbecue sauce
26.00
beef tenderloin au bleu
beef tenderloin medallions finished
with a crab, artichoke heart and brandy bleu cheese cream sauce
32.00
grilled elk tenderloin
grilled to temperature, sliced and finished with a wild mushroom
port sauce
39.00 |
|
|
|
poultry & pasta entrees |
risotto
florentine sauteed spinach, mushrooms, leeks and bacon
served in a creamy white wine risotto, finished with fresh
basil and asiago cheeses 18.00 with shrimp 23.50
with chicken 21.00
with tempeh 21.00
pan roasted organic chicken breast
boneless organic chicken breast pan roasted in a tomato,
olive and caper sauce, finished with fresh basil and served
over creamy polenta
26.00 |
thai shrimp linquine
shrimp sautéed with artichoke hearts, red peppers, garlic and
ginger, finished with a spicy thai curry sauce, fresh cilantro,
and tossed with linguine
20.50
served vegetarian style with tempeh 17.50
chicken frangelico
breast of chicken encrusted toasted hazelnuts, sauteéd and topped with a frangelico-mandarin
orange cream sauce
18.50 |
|
|
|
desserts |
russian cream and raspberries,
tiramisu, mud pie,
and nightly
specials |
Open 7 days a week
Reservations accepted • 733-3912
160 N. Millward St.
Prices range from $15 to $42
|
