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~ MENU SAMPLING~
APPETIZERS & SALADS
BBQ Rubbed Pork
Tenderloin: Charbroiled sliced
pork tenderloin, orange, peanut shavings, apricot-jalapeño jam, zesty
cabbage slaw.
Spinach, Crab &
Artichoke Dip: Baked until warm
& bubbly. Served with sliced French bread, Italian crostini &
tri-color
tortilla chips.
Garlic Seared Skewers of
Shrimp: Italian crostini,
Asian-style Napa cabbage & toasted sesame seeds.
Oriental Chicken Salad:
Mixed garden greens, water chestnuts, Mandarin oranges, smoked
almonds, chicken, sun-dried cranberries, cucumbers and a sesame-ginger
dressing.
house classics
Sun-Dried Cranberry Port
Wine Duck: Sautéed duck breast,
wild rice, toasted almonds, and Mandarin orange oil.
Charbroiled Peppered Pork
Loin Medallions: Tender pork loin
medallions stacked with applewood-smoked bacon, crowned with tumbleweed
onions and a maple-rosemary sauce.
Lemon Chicken Tortellini: Charbroiled
lemon & oregano chicken strips, cheese-filled tortellini with
tomato, parmesan cheese, and a garlic alfredo sauce.
Pistachio-Crusted Alaskan
Halibut: Oven roasted, lemon
garlic sauce, and horseradish mashed potatoes.
Pepper Steak Herbert: Pepper
seared filet mignon, pepper mango chutney sauce, herb mashed potatoes.
desserts
Chocolate Torte with
Hazelnut Ice Cream:
A sinful chocolate torte combined
with Durango Creamery Hazelnut Ice Cream, warm chocolate sauce, fresh
whipped cream and raspberries.
New York Style Cheesecake:
A dense, smooth cheesecake on
a graham cracker crust enveloped in a warm peach compote.
Raspberry Crème Brulée: Marinated
raspberries, married with a velvety vanilla bean crème crowned with a
hard shell sugar top.
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