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360º Tour
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SUMMER 2010
Executive Chef
Jayson Poe
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STARTERS..... |
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Tempura Squash Blossoms
-10
polenta, summer squash,
fennel, eggplant purée
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Yukon Gold Gnocchi
-10
braised pork shoulder, corn, green beans, cherry tomatoes
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Grilled Prawns
-14
beets, watermelon, watercress |
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Ahi Tuna Sashimi
-12
summer melons, cucumber,
fennel
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Grilled Quail
-14
peaches, almonds, arugula
pesto
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GREENS & MORE..... |
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Mixed Baby Lettuces
-9
cucumbers, red onion, olives, feta cheese, mint-yogurt dressing |
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Heirloom Tomato Salad
-12
fresh mozzarella, basil, balsamic vinegar, extra virgin olive oil
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Whole Leaf Caesar Salad
-11
parmesan cheese, crostini
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Chef's Soup
-9
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ENTRÉES..... |
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Pan Seared Salmon
-26
sweet potatoes,
bok choy, radish, teriyaki glaze
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Sautéed Halibut
-34
corn
"chowder", fingerling potatoes, house cured bacon, broccoli
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Wild Mushroom Risotto
-19
sweet corn, green beans, tomatoes
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Cast Iron Chicken Breast
-22
green
beans "almondine", buttermilk biscuits & chicken sausage gravy |
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Cold Smoked Pork Chop
-26
caramelized onion-potato "hash", sautéed spinach, peach chutney
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Grilled Filet of Beef
-36
mash potatoes, rapini, mushrooms, red wine reduction
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Roasted New Zealand Lamb
Rack -35
polenta, ratatouille, arugula, natural jus
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SIDES….
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Mashed Potatoes /
Fingerling Potatoes
Sautéed Green Beans /
Sautéed Spinach
All sides
-5 |
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