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Dinner Menu Fall 2014


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.
62

Wine Pairing: La Crema Pinot Noir

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

Beef Wellington
6 oz choice beef tenderloin rubbed with Dijon mustard, wrapped with prosciutto and wild mushroom duxelle,
topped with foie gras and blanketed with puff pastry served alongside fingerling potatoes and natural Demi
40

Wine Pairing: St. Francis Zinfandel

Lamb
Serrano ham wrapped lamb loin seasoned with Ras el Hanout pan seared, over goat cheese and thyme risotto,
garnished with a fennel frisée salad and lightly dressed with white truffle oil
38

Wine Pairing: Layer Cake Shiraz

Scallops
Black peppercorn seared scallops atop fresh herb roasted turnip,
carrots and potatoeswith a pumpkin ginger maple coulis
36

Wine Pairing: Joel Gott Riesling

Chicken
Grilled bone-in chicken breast atop bacon and potato hash, rhubarb jam,
finished with shaved apple, arugula, candied walnuts and gorgonzola cheese
28

Wine Pairing: Red Diamond Cabernet

Salmon
Pan seared salmon over cauliflower couscous and apple braised Brussels sprouts with bacon,
finished with browned butter béarnaise
32

Wine Pairing: Château St. Michelle « Mimi » Chardonnay

Duck
Pan seared Maple Leaf duck breast sliced over sautéed parsnips
wild mushroom with tarragon and basil, dressed with cranberry gastric
30

Wine Pairing: Gordon Merlot

Tuna

Sashimi grade ahi tuna coated with rosemary white sesame seeds and au poivre,
over roasted tomato and pea sticky rice and drizzled with an Asian pear reduction
36

Wine Pairing: A-Z Pinot Gris

Pork
14 oz Pork porterhouse served over a sweet potato mash dark cherry glacé de porc
32

Wine Pairing: Serbal Malbec

Sole
pan seared sole atop a sauté of white bean and seasonal squash accented
with Thai basil crowned with lemon beurre blanc
34

Wine Pairing: Crossing Sauvignon Blanc






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