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Tandoori Pork Tenderloin ▫ Tenderloin Medallions & Diver Scallops ▫ Alaskan Halibut Chilean Sea Bass ▫ Herb Chicken ▫ Duo of Peppers ▫ Norwegian Salmon ▫ Blackened Ahi Tuna Dinner Begins with the Black & Tan's bread service, presented with grated parmesan cheese, extra virgin olive oil, and a splash of balsamic vinegar. Our freshly-baked bread selection includes: Roast Garlic Pesto, Green & Black Olive, Onion & Walnut, and Classic French. Each of our steaks and seasonal entrées are accompanied by either soup du jour or a salad of mixed greens. Our dressing selection includes: Parmesan Peppercorn with Goat Cheese, French, Mango-Lime Vinaigrette, Balsamic Vinaigrette, Creamy Italian and Hot Bacon Dressing. Be sure to ask your server about our new specialty salads including Caesar Salad and Spinach Salad.
Tandoori Pork Tenderloin: Pork tenderloin perfectly seasoned with our own blend of spices and served with rice pilaf tossed with craisins and toasted walnuts. Finished with an apple cider coolis speckled with a coconut buerre blanc. Tenderloin Medallions & Diver Scallops: Tenderloin medallions topped with smoked gouda and fried Prosciutto accented with a horseradish red wine reduction paired with pan seared diver scallops garnished with a pineapple mint salsa accented with a citrus buerre blanc. Served with roast yellow pepper baby red mashed potatoes and fresh vegetables. Alaskan Halibut: Alaskan Halibut accented with cilantro, chili peppers, fresh dill, lemon grass, and scallions wrapped in banana leaves and steamed to perfection. Complimented by Thai fried rice, presented with an over easy egg and sautéed boc choy. Chilean Sea Bass: Brown buttered Sea Bass with a splash of citrus zest served with vegetable risotto cakes. Accented with a sundried tomato vinaigrette and roast yellow pepper pesto. Norwegian Salmon: Grilled Norwegian Salmon topped with lemon and dill scented sautéed Prosciutto served aside potato gnocchi sautéed with roasted parsnips and watercress. Accented with a citrus lobster buerre blanc. Blackened Ahi Tuna: Sashimi Grade Ahi Tuna blackened and highlighted with a wasabi crème fresh. Served with a sushi roll sculpted with cream cheese, avocados, carrots, shrimp and Sriracha aioli. Garnished with pickled ginger and seaweed salad drizzled with caramelized soy reduction. New Zealand Lamb: Grilled New Zealand Rack of Lamb encrusted with fresh mint and spicy brown mustard, crowning roast red bell pepper risotto tossed with artichokes and wild mushrooms. Encircled with white truffle oil and balsamic reduction. Herb Chicken: Pan seared chicken breast lightly breaded and fanned over farfalle pasta tossed with julianned zucchini and yellow squash, sundried tomatoes, and wild mushrooms in a light lemon cream sauce. Duo of Peppers: Garden Fresh Bell Peppers stuffed with fresh vegetables, Japanese breadcrumbs, and mascarpone cheese served with vegetable ravioli and marinara sauce. © 2007 BLACK & TAN GRILLE ALL RIGHTS RESERVED |
