“The osso bucco is the best I have ever had. My guests thought they had died and gone to heaven.”
ENTREE SELECTIONS
Meat and game
Grilled steak (tenderloin, new York, rib eye) served with truffle bacon twice baked potato, roasted beets, steamed broccolini and horseradish demi glace
Grilled choice of steak with savory corn bread pudding, red pepper caper sauce and crab butter with tarragon
Traditional osso bucco with saffron risotto, roasted Portobello, roasted mira poix and braising reduction
Grilled wild boar ribs with roasted winter root veggies, arugula salad and a sweet sage sauce
Grilled elk striploin with squash raviolis sautéed spinach and dried fruit demi glace
Espresso rub rack of lamb with garlic mashed potato, steamed asparagus and mushroom demi glace
Grilled veal chop with a wild rice pancake, haricot vert, roasted tomato-chipotle demi glace and fried onions
Pork tenderloin rubbed with cumin, served with a black bean mango salsa, roasted chayote squash, tomatillo sauce and cotija cheese
Grilled buffalo new York served with herb blue cheese polenta cakes, sautéed spinach, caramelized onions and roasted shallot mustard sauce
Elk meat loaf on a bed of horseradish mashed potato with steamed broccoli, mixed green salad and dried fruit BBQ sauce
Pork t-bone with a maple-dijon glaze over sweet potato-shaved brussel sprout hash and parsnip-chive puree
Stout Braised Baby back ribs with a molasses ginger bbq sauce, sweet potato and artichoke hash and swiss chard slaw
Grilled Lamb Top sirloin served with couscous and lentil pilaf, grilled pepper and eggplant stack and balsamic roasted shallots
Seared Pork Tenderloin with spiced apple cornbread, warm bean salad, grilled leek and sherry-mustard jus
Grilled Tenderloin over soba noodles with snow peas, carrot, pepper a hoisin butter sauce and grilled pineapple
Rack of Lamb dusted with coco-chile spices served over a hominy paella with a sangria reduction
Grilled Lamb t-bone over black and white quinoa, French baby carrots, fresh arugula and fennel with persimmon relish
Grilled Elk striploin over horseradish mashies, roasted brussel sprouts, acorn squash and bourbon sauce
Grilled Pork T-bone with maple-mustard roasted sweet potato, chorizo-leek stuffing, green beans and chipotle-apple sauce
Grilled Buffalo Tenderloin over Lobster raviolis, phyllo wrapped asparagus, roasted carrots and truffle cream sauce
Veal Scallopini over barley pilaf with fava beans and an apricot-olive white wine sauce
Tenderloin grilled and served over Yukon gold potato-poblano mashies grilled peppers, roasted patty pan squash and pineapple salsa
Rack of lamb on a bed of watercress-arugula salad, spicy tomato gazpacho sauce, chervil crème fresh and Lump Crab garnish
New York steak grilled with peach-habanero sauce, quinoa pilaf and seared plantains
Indian BBQ Pork Tenderloin roasted sweet potato, grilled fennel and pineapple
Seafood
Pan seared halibut over forbidden rice stir fried veggies and miso ginger sauce
Grilled wild salmon filet over porcini mashed potato with grilled pepper and squash and balsamic glaze
Traditional paella shrimp, mussels, sausage, saffron rice and crostinis
Wild striped sea bass with roasted acorn squash stuffed with olive and red pepper risotto and steamed broccoli
Lump crab cakes on a bed of mache and frisee salad with roasted beets and Yukon gold potato and a pine nut sauce
Achiote dusted jumbo shrimp on southern grits with creole tomato sauce and fried okra
Jumbo scallop napoleon, pancetta, basil, tomato over papardelle noodles with maple roasted brussel sprouts and caper-shallot-white wine sauce
Seared Alaskan Halibut with cilantro rice, vegetable tortilla lasagna and a caramelized onion-orange-oregano sauce
Seared Arctic Char topped with a papaya-sausage-onion marmalade over grilled red potato and summer squash
