Dinner ...Valentines Day...

Brunch...Dessert & Drinks

 

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