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Menu ~
Appetizers ~ Salads
~ Entrees ~ Fish ~ Dessert |
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Appetizers ~ |
Cannelloni
di Casa
Homemade tubes
of pasta filled with a rich mixture of imported cheeses and sausages,
baked in an ethereal tomato tinted cream sauce |
|
Charred
Chilies With Four Cheeses
Roasted and skinned local Ortega peppers filled with four imported
cheeses and grilled
with a fresh tomato salsa |
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Poached
Salmon
With Champagne and grapes |
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Homemade
Potato Gnocchi
With truffle mushroom essence |
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Carpaccio
of Beef
Paper thin tenderloin of beef with virgin olive oil, Parmesan cheese
and pistachios |
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Grilled
Shrimp
Grilled jumbo shrimp with Champagne and fresh herbs |
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Boneless
Golden Trout
Toasted almonds and browned butter |
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Dungeness
Crab Cakes
Sweet, fresh Northern crab encased in an herb crust sautéed
with roasted red pepper Hollandaise |
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Vongole
Possillipo
Succulent, tender clams steamed in Pinot Grigio, with hot peppers
and herbs |
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Spicy
Corn Chowder
With chives and crackled bacon garnish |
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Silky
Chicken & Wild Mushroom Soup
Made with organic free-range chicken |
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Artichoke
and Grilled Eggplant Soup
Lemon, garlic and white wine |
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Scallop
& Mushroom Bisque
With white wine and cream |
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Maine
Lobster Bisque
Made from fresh, tender, sweet Maine lobster garnished with shrimp
and sherry |
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Salads ~ |
Casa
Salad
Butter soft red & green leaf lettuces with an imported
Gorgonzola vinaigrette and toasted walnuts |
|
Melange
of Field Greens
Mixed field greens with raspberry vinaigrette and Sonoma goat cheese
croutons |
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Beet
& Belgian Endive
With a Dijon vinaigrette dressing |
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Hearts
of Palm
Tender hearts of palm with roasted pepper vinaigrette |
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Warm
Potato & Herbs
Shredded and crisply sautéed potatoes layered onto a bed of mixed
greens and fresh herbs |
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Roasted
Peppers
Roasted and skinned red and yellow peppers with a Dijon shallot vinaigrette
|
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Salad
Verde
Mixed organic field greens with garden vegetables,
hard cooked eggs in a Dijon shallot vinaigrette |
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Glazed
Salmon Salad
With ginger, soy and honey |
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Caesar
Salad
Romaine lettuce with our homemade traditional Caesar dressing
and fresh shaved Parmesan cheese |
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Grilled
Portabella Mushroom Salad
Marinated, grilled and sliced Portabella mushroom over organic field
greens
with baby tomatoes dressed in an aged balsamic vinaigrette |
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Entrees ~ |
Strip
Loin of Beef
Roast strip loin presented with a Bordelaise sauce,(or béarnaise or
mushroom essence)
topped with crisply fried slivered onions |
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Tenderloin
of Beef
Roast tenderloin of prime beef presented with a Bordelaise sauce,
(or béarnaise or mushroom essence) topped with crisply fried
slivered onions |
|
Rack
of Lamb
Rack of Colorado lamb rolled in a Dijon herb crust, roasted
and presented on a fresh Rosemary scented demi glace |
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Roast
Loin of Veal
Milk-fed veal loin with fresh thyme, capers and lemon |
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Grilled
Quail With Truffled Polenta
Semi-boneless in its natural juices |
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Roast
Loin of Pork
Infused with prunes and apricots |
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Muscovy
Duck Breast
With dried cherries and cognac |
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Chicken
Florentine
Oven roasted boneless breast of free-range bird, encasing sautéed
onions, spinach, truffled mushrooms and apple wood smoked bacon, sliced
then layered on a Champagne demi glace |
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Chicken
"Grand Mere"
With bacon, pearl onions, chanterelles and peas |
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Poussin
Free-range baby chicken lined with spinach, bacon, onions and wild
mushrooms
with a truffle mushroom essence |
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Fish ~ |
Grilled
John Dory
With pineapple hollandaise |
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Sautéed
Brook Trout
With a puree of seedless red grapes |
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Sautéed
Golden Trout
Encrusted with almonds, sautéed with brown butter and lemon |
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Grilled
Salmon
With fresh orange hollandaise |
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Baked
Swordfish New Orleans
Fresh filet of local swordfish napped with a Creole honey-mustard
and toasted pecans |
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Sautéed
Scallops
With mushrooms, tarragon and white wine |
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Grilled
Swordfish
Black beans and aged sherry wine vinegar with a fresh tomato and lime
salsa |
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Presidential
Whitefish
Lake Superior whitefish on a bed of mashed potatoes and sautéed spinach
with Pommery hollandaise |
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Dessert ~ |
Caramelized
Apple Tart
Tart slivered apples on a crisp pastry crust in a pool of caramel
sauce |
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Trilogy
of Mousse
Imported milk, dark and white chocolate in a pool of raspberries |
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Caramelized
Pineapple Tart
Chunks of fresh pineapple and whipped cream encased
in a puff pastry floating in caramel sauce |
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Fresh
Berry Crème Brulee
Rich custard studded with fresh seasonal berries and a caramelized
sugar crust |
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Fresh
Lemon Tart
With raspberry Coulis and fresh cream |
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Fresh
Berries & Ice Cream
In a hand-made tulip shell |
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Belgian
Dark Chocolate Pate
A sinfully rich slice of decadence floating on a vanilla and raspberry
crème anglaise |
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Pear
Almond Tart
Fresh Bartlett pears baked in a sweet pastry shell with marzipan filling |
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Tiramisu
"Lift Me Up"
Traditional northern Italian dessert of homemade lady fingers, rum
soaked espresso
and layered with marscapone and shaved chocolate |
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Apple
Dumpling
Encased in puff pastry with cinnamon and pecans. Served with vanilla
bean ice cream |
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Mocha
Crème Brulee
Rich cappuccino custard crowned with a layer of Belgian bittersweet
chocolate |
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Warm
Gingerbread
With spiced pears and cream Chantilly |
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Tropical
Fruit
Warmed with Grand Marnier and served with vanilla bean ice cream in
a hand-made tulip shell |
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Flourless
Chocolate Cake
Espresso crème Anglaise |
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