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Winter Menu

Appetizers

Wild Mushroom and Goat Cheese Bruschettazz
topped with balsamic marinated tomatoes and Parmesan
$12.00

Flash Blackened Tuna
served with pickled ginger slaw, wasabi coulis, and caramelized soy
$12.00

Lump Crab Cakes
New England style jumbo lump crab cakes served with chili aioli
$12.00

Baked Lobster Mac & Cheese
white cheddar with cavatappi noodles and Maine lobster topped with a Romano,
Parmesan and Asiago blend and toasted breadcrumbs
$12.00

Tenderloin Brie Purse
tenderloin and brie cheese wrapped in a puffed pastry, served with a mustard cream sauce.
$12.00

Shredded Chipotle Tenderloin
shredded tenderloin braised in a rich and spicy hot chipotle demi glace and served on toast points
$12.00

Cheese Platter
assorted cheeses served with crostinis, quince jam and whole grain mustard
$12.00

Cured Meat Platter
assorted cured meats served with crostinis, quince jam and whole grain mustard
$12.00

Charcuterie Platter
Cured meats and cheese served with crostinis, quince jam and whole grain mustard.
$20.00


Entrees

The Black & Tan
Center cut choice beef tenderloin grilled to order, served atop an oven bronzed Gorgonzola brochette
topped with caramelized onions and surrounded by natural jus demi and a chèvre demi swirl.

Served with garlic mashed potatoes and fresh vegetables.

6 oz.   35         8 oz.   38

Wine Pairing: Napa Cellars Cabernet


Grilled Ribeye
A 14 oz. certified angus beef (CAB) Ribeye topped with maitre’ de butter and crispy haystack onions.
Served with wild rice blend or mashed potatoes and fresh vegetables.
36

Wine Pairing: Dreaming Tree Cabernet

Surf & Turf
Australian cold water rock lobster tail poached in beurre montè and
a six-ounce choice beef tenderloin with natural jus demi, crowning garlic mashed potatoes.
70

Wine Pairing: Acrobat Pinot Noir

Add a side of sautéed portabella mushrooms to your steak for an additional 6

Bone -in- Ribeye
18 oz. grilled bone-in ribeye served over a blue cheese, cheddar mashed potato
garnished with a horseradish aioli.
40
Wine Pairing: St. Francis Zinfandel

Lamb
Grilled au poivre rack of lamb served over tri-colored fingerling potatoes, bacon and tomato ragout
garnished with a sage, rosemary, mint reduction.
40
Wine Pairing: Serbal Malbec

Chicken
Bone in chicken breast atop a roasted tomato and potato gratin
with a grilled leek, pesto, and, oregano beurre blanc.
28
Wine Pairing: Crossings Sauvignon Blanc


Salmon
Honey bourbon glazed salmon over sage risotto topped with toasted pistachios.
36
Wine Pairing: Château St. Michelle « Mimi » Chardonnay


Duck
Seared duck breast brushed with Kumquat sweet and sour along side a Chinese five spice and ginger
polenta, topped with a salad of Bok Choy & cilantro.
28
Wine Pairing: Layer Cake Shiraz


Tuna
Pan seared ahi tuna over blood orange soy infused sticky rice, sprinkled with wasabi peas, on a brushed
Hoisin siracha.
36
Wine Pairing: A to Z Pinot Gris

Pork
Pork tenderloin seared over a farro risotto with sun- dried cranberries and feta drizzled with a natural
pork jus.
30
Wine Pairing: Gordon Merlot

Scallops and Prawns
Sautéed scallops & prawns over squid ink & basil fettuccine tossed with an ale infused Alfredo
finished with basil chiffonade.
36

Wine Pairing: La Crema Pinot Noir

Mahi - Mahi
Pan seared mahi-mahi over a rutabaga succotash with cauliflower whole grain mustard puree and
served with a caper paper and pickled cauliflower.
34
Wine Pairing: Vollards Schloss Riesling


A Vegetarian Entrée is available upon request. Please ask your server for tonight’s selection.
Many of our menu items can be prepared to fit your special dietary needs.
Please let us know of any dietary restrictions you may have.
A gratuity of 20% will be added to parties of eight or more.



Page Last Updated: 01.22.15

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