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Entrees |
Be Sure To Scoll Down To View Our Full Menu |
Rack of Pork
Rack of kurobuta pork, parsnip-potato puree, maple bacon brussels sprouts, bourbon sage cream |
Lamb Shank
Braised, middle eastern polenta, fennel-feta cream |
Venison Stew
Red wine, chicken stock, fingerling potatoes, juniper berries, thyme-horshradish creme fraiche |
Filet Mignon
5 pepper crusted, parsnip puree.
Carbernet reduction. gorgonzola fonduta. |
Pork
Ancho rubbed pork tenderloin, pomme-parsnip puree, corn-edamame succotash, smokey chorizo cream
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Lamb
Za'atar crusted loin of lamb, kalamata-kissed 'cassoulet' of white beans, fennel, hen of the woods mushrooms, roasted garlic-lemon-feta cream. |
Tuna
Grilled, fennel & white bean salad, extra virgin olive oil. |
Duck
Pan roasted duck breast, polenta, shitake mushrooms, stilton cream, cherry gastrique. |
Veal Chop
'Valdostana', stuffed with proscuitto & fontina, celery root puree, brandy sauce |
Striped Bass
Pan roasted, cauliflower custard,
Artichoke lemon butter |
Strip
Dry Aged NY Strip, white truffle whipped Yukon gold potato, porcini mushrooms, Barolo, Veal stock |
"Villaroy"
Veal Scallopine coated with herbed bechamel & panko breadcrumbs, thyme roasted baby yukon gold potatoes. |
Halibut
Pan Roasted & proscuitto wrapped,
yankee grits, 'just shucked' corn sauce |
Pork Sandwich
Ode to Cuba - 'Confit' of pork shoulder, melted mahon, pickles, blistered serrano pepper mayonnaise |
Risotto
Wild mushrooms, proscuitto wrapped crispy panko egg, black truffle |
Short Ribs
Braised in cabernet & veal stock, potato puree, candied pearl onions, porcini sauce |
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