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Winter Dinner 2010
Starters
Fresh Oysters on the half shell
Baked Oysters Rockefeller
6 oysters baked withcreamedSspinach, Bacon,
and Parmesan Cheese
The Grand Butte: a chilled selection of fresh
Oysters on the half shell, shucked Littleneck Clams
, steamed ½ Lobster tail, and poached Shrimp.
Served with Cocktail sauce, Mignonette,
and Malt Vinegar aioli.
New England Chowder with
steamed Littleneck Clams
Baby Spinach salad with a warm
Forest Mushroom-Bacon vinaigrette, and a soft
boiled Egg
ESB “Caesar” salad with Romaine Lettuce,
toasted Almond dressing,
and shaved Manchego cheese
Sautéed Chicken Livers with Bacon,
caramelized Onions, and Balsamic reduction
The Bread Board: Chef’s selection of house made
Charcuterie and Artisan cheeses
Entrées
Muscovy Duck Breast with Duck Confit
and Winter Squash Bread Pudding,
finished with a Cranberry demi
Grilled Colorado Rack of Lamb with Caponata,
creamy Polenta, and Burgundy demi
Grilled Beef Tenderloin with a Butter poached
Maine Lobster Tail,confit Fingerling Potatoes,
and herb compound Butter
Guinness Braised Buffalo Short Ribs
with a mild Ancho Chili glaze,
and Red Bliss Potato tower
Pork Schnitzel with herbed Spaetzle and a
Forest Mushroom-Bacon Hunter sauce
Seafood Du Jour AQ
Roasted 1/2 organic Chicken with Mole Poblano
and house made Tamale filled
with pulled Chicken thigh, mild Peppers,
and Queso Fresco
Handmade Raviolis filled with Forest Mushrooms
and Ricotta Cheese, served
with a Butternut Squash sauce,
and finished with sautéed Spinach and Pepitas
Sides
Confit Fingerling Potatoes
Sautéed ‘In Season’ Greens
Chicken, roasted Pepper, and Queso Fresco filled
Tamale
The Bistro’s Four Cheese Mac and Cheese
…..Add Bacon
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