Dinner Features / Thursday Apr. 23
COCKTAIL ~ BEER
COCKTAIL ~ Jameson McCree ~ Jameson’s Irish Whiskey, Chambord, Raspberry purée, cranberry juice, fresh lemon juice and mint ~11~
BEER ~ Hoyne Brewing ~ Dark Matter Ale ~6~
BREAD BASKET
Fresh baked sourdough, with roasted red pepper butter
~6~
SOUPS
~Coconut Carrot-Ginger~
~Potato-Leek with Bacon and Broccoli~
~12~
VEGETARIAN
~Lemon and Basil Risotto~
Arborio rice, grilled asparagus, English peas, red peppers, fresh basil, and Parmigiano-Reggiano, slow simmered in white wine, lemon-butter. Served with parmesan crostini.
~24~
SEAFOOD
~Pacific Wild Sockeye Salmon~
Fresh salmon fillet, crusted with pistachios and whole grain Dijon, pan seared and served with a lemon-dill beurre blanc, buttermilk and chive duchess potatoes, red beet puree, and seasonal market vegetables.
~30~
BUTCHER’S CHOICE
~Rigatoni and Bison Meatballs~
Two Rivers grass-fed bison meatballs, slow simmered in a zesty San Marzano tomato sauce. Served over rigatoni noodles, with grana padano, fresh basil infused olive oil, and rustic sourdough toast.
~29~
DESSERT FEATURE
Sweet and Sour Dark Cherry, Banana, and Chocolate Bread Pudding à La Mode
~8~
DESSERTS
Lemon Cake with Dried Fruit and Toasted Almonds served warm with Ice cream
Blueberry-lemon Cheese Cake with Chantilly Whip
Chocolate Molten Lava Cake with Vanilla Bean Ice Cream
~13~