Dinner Menu
Weekly Dinner Menu 11/16/2013
 
  • Calamari and Watermelon Salad – Fried Calamari, Watermelon and Avocado with a Light Dressing Calamari and Watermelon Salad – Fried Calamari, Watermelon and Avocado with a Light Dressing
  • Green and White Salad – Arugula, Potatoes, Apples, and Candied Walnuts with Goat Cheese, lightly dressed with a Honey Vinaigrette. Green and White Salad – Arugula, Potatoes, Apples, and Candied Walnuts with Goat Cheese, lightly dressed with a Honey Vinaigrette.
  • Cured Salmon Canapés – House Cured Salmon Served atop Thinly Sliced Cucumbers and accented with Fresh Herbs. Cured Salmon Canapés – House Cured Salmon Served atop Thinly Sliced Cucumbers and accented with Fresh Herbs.
  • Belgian Style Mussels – Mussels with Fennel and Oranges, Steamed in Saucony Creek Honey Saison Belgian Style Ale. Belgian Style Mussels – Mussels with Fennel and Oranges, Steamed in Saucony Creek Honey Saison Belgian Style Ale.
  • Grilled Scallops – Fresh Scallops grilled then finished with a Honey Vinaigrette and Cointreau Caviar Pearls Grilled Scallops – Fresh Scallops grilled then finished with a Honey Vinaigrette and Cointreau Caviar Pearls
  • Grilled Scallops – Fresh Scallops grilled then finished with a Honey Vinaigrette and Cointreau Caviar Pearls Grilled Scallops – Fresh Scallops grilled then finished with a Honey Vinaigrette and Cointreau Caviar Pearls
  • Catch of the Day – A White Fish Served atop Tomatoes and Spinach with a Corn & Grape Salsa. Then completed with a Tarragon Beurre Blanc. Catch of the Day – A White Fish Served atop Tomatoes and Spinach with a Corn & Grape Salsa. Then completed with a Tarragon Beurre Blanc.
  • Jail Island Salmon – Pan Seared and served atop Spinach and Risotto a Strawberry White Wine Reduction compliments this dish. Jail Island Salmon – Pan Seared and served atop Spinach and Risotto a Strawberry White Wine Reduction compliments this dish.
  • Grilled Marinated Shrimp – Shrimp marinated in lime juice and garlic, with Soba Noodles and a Radish Salad. Grilled Marinated Shrimp – Shrimp marinated in lime juice and garlic, with Soba Noodles and a Radish Salad.
  • Loin of Boar – Pan Seared Boar with a Grilled Peach Half. Served with a Polenta Roulade. Finished with a Balsamic Drizzle Loin of Boar – Pan Seared Boar with a Grilled Peach Half. Served with a Polenta Roulade. Finished with a Balsamic Drizzle
  • Drunken Bison– We’re marinating Bison in Saucony Brewery’s Stone Fly IPA, Grilling it, and then serving it up with a Spinach Risotto. A reduction of Stone Fly IPA completes this dish. Drunken Bison– We’re marinating Bison in Saucony Brewery’s Stone Fly IPA, Grilling it, and then serving it up with a Spinach Risotto. A reduction of Stone Fly IPA completes this dish.
  • Tenderloin Filet – A Filet served over our Chefs Select Vegetable Medley, Jumbo Lump Crab, and a White Wine Beurre Tenderloin Filet – A Filet served over our Chefs Select Vegetable Medley, Jumbo Lump Crab, and a White Wine Beurre
  • Duck Breast – Seared Duck Breast with a Vanilla -Red Wine Sauce. Served with Truffle Mashed Potatoes and our Chefs Select Vegetable Medley Duck Breast – Seared Duck Breast with a Vanilla -Red Wine Sauce. Served with Truffle Mashed Potatoes and our Chefs Select Vegetable Medley
  • Grilled Portobello and Crab – A Simmeria Style Crab Cake nestled a top a Grilled Portobello, Served with our Chefs Select Vegetable Medley, finished with a Citrus Mustard Dressing. Grilled Portobello and Crab – A Simmeria Style Crab Cake nestled a top a Grilled Portobello, Served with our Chefs Select Vegetable Medley, finished with a Citrus Mustard Dressing.
  • Pasta Du Jour – Chefs own creation Pasta Du Jour – Chefs own creation