Black & Tan Grille

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Tuscan Pork Tenderloin ▫ Chorizo Manchego Chicken ▫ Sesame and Sunflower Encrusted Ahi

Red Snapper ▫ Frenched Rack of Lamb ▫ Applewood Smoked Duck

Chilean Salmon en Croute ▫ Smoked Gouda Tenderloin Medallions

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, Balsamic Vinaigrette, Mango-Raspberry Vinaigrette, French, and Lavender Rosemary Vinaigrette.

Full Menu Description:

Tuscan Pork Tenderloin: Pork tenderloin Italian marinated and pan-seared, served sliced over chevre and Porcini mushroom risotto decorated with a caprece salad of grape tomatoes, fresh mozzarella, and fresh basil, draped with basil pesto crème glace de porc laced with toasted coriander oil.

Chorizo Manchego Chicken: Pan-seared boneless chicken breast encrusted in Chorizo sausage and Manchego cheese, served over roast red pepper risotto with fresh basil, and painted with whole grain mustard crème glace de poulet and a red wine vinegar gastrique.

Sesame and Sunflower Encrusted Ahi: Sashimi grade Ahi tuna encrusted in toasted sesame and sunflower seeds served over Scarlet orange sushi rice topped with boc choy salad laced with a creamy sesame chive vinaigrette and a wasabi-scented Ponzu sauce for dipping.

Red Snapper: Seared red snapper served atop a bed of tri-color fettuccini in a Meyer lemon champagne cream with chives,
topped with a macadamia crab salad with capers.

Frenched Rack of Lamb: Frenched New Zealand Lamb rack encrusted in fresh cracked mustard seeds then grilled, glazed with a white balsamic and rosemary glaze, and served over a three potato gratan finished with caramelized shallot glace de agnu and rosemary mint oil
topped with a fresh pea shoot salad.

Applewood Smoked Duck: Maple leaf Farms duck breast smoked lightly in the presence of applewood and hickory, served sliced over roast fingerling potatoes with wilted arugula and grape tomatoes, topped with fresh sprouts and highlighted by pancetta glace de canaard.

Chilean Salmon en Croute: Seared Chilean salmon topped with a roast red pepper and four cheese blend, wrapped in a ribbon of puff pastry and baked, topped with a cucumber salad, and flanked by Dauphine potatoes surrounded by a grapefruit buerre blanc.

Smoked Gouda Tenderloin Medallions: Choice tenderloin medallions pan-seared to order and topped with smoked Gouda, pico de gallo, and cilantro pesto over roast garlic mashed potatoes, painted with southwestern demi glace and garnished with sweet potato haystacks.