Winter /2012-2013 Menu (subject to change)
First Course
Fondue for Two
Gruyere & Emmental Cheese, Apples, Cornichons, Sourdough Bread, Pearl Onions
$28
House Cured Gravlax
Hard Boiled Egg, Capers, Shallots, Pumpernickel Toast, Gravlaxsas
$11
Sauteed Jumbo Prawns
Saffron Gelee, Chilled Lobster Cream, Micro Greens
11
Charcuterie Plate
Wild Boar Salami, Coppa Salami, Gruyere Cheese Tart, Whole Grain Mustard
$13
Slow Cooked Escargot
Garlic Buttered Escargot, Mirepoix, Served on Grilled Sourdough
$12
Spiced Pork Belly
Root Vegetable Risotto, Shaved Manchego Cheese, Red Wine Gastrique
$12
Second Course
French Onion Grantinee
$9
Soup du Jour
$8
Blue Boar Salad
Mixed Greens, Tomato, Manchego Cheese, White Balsamic Vinaigrette
$9
Seared Scallops
Cucumber Ribbon, Shaved Fennel, Orange Segments, Orange Brown Butter Vinaigrette
$12
Poached Pear & Maytag Blue Cheese Salad
Fresh Greens, Maytag Blue Cheese, Port Poached Pears, Light Port Vinaigrette
$12
Third course
Filet Mignon
Crab Cake, Tarragon Hollandaise, Yukon Gold Rounds
$38
Pan Roasted Chilean Sea Bass
Roasted Fingerlings, Fennel, Spanish Chorizo, Red Onion & Tomatoes
$33
Seared Chicken Breast
Sweetbread and Forest Mushroom Fricassee, Ricotta Gnocchi, Light Vermouth Cream Sauce
$29
Grilled Polenta Cake Napoleon
Grilled Vegetables, Marinated Portobello, Fresh Mozzarella, Red Onion Jam
$26
Peppered Duck Breast
Five Pepper Medley Seasoned Duck Breast, Duck Confit & Goat Cheese Rosemary Crepe, Blueberry Compote
$30
Holsteiner Schnitzel
Breaded Pork Cutlet, Sunny Side Up Egg, Sautéed Spatzel, Lemon and Caper Beurre Blanc
$28
Roasted Whole Trout
Bacon Wrapped Trout, Stuffed with Wild Rice Pilaf, Shrimp Cream Sauce
$30
Wild Game Cassoulet
Wild Boar, Pheasant, Rabbit & Rattlesnake Sausage
$32
Venison Osso Bucco
Creamy Pearl Barley, Brussel Sprouts, Herbed Demi
$30
Executive Chef
Eric May
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