Beechwood Dinner Menu
MAY 2007
to start BAJA STYLE BLACK BEAN SOUP
ancho chili, avocado, chorizo, red onion and cilantro
seven
WHOLE ROASTED ARTICHOKE
basil aioli and russian dressing
nine
GRILLED TREVISO SALAD
bacon, arugula, balsamic vinegar, gold raisins and pine nuts
nine
ICEBERG WEDGE
smoked trout, parsley-shallot vinaigrette and sweet 100 tomatoes
eight
GREEK SALAD WITH MARINATED WHITE ANCHOVIES
cucumber, tomato, red onion, greek olives,lemon-tarragon vinaigrette
ten
MIXED BABY GREENS
spiced candied pecans and balsamic vinaigrette
seven
WARM GRILLED ASPARAGUS
quinoa-shiitake vinaigrette with shaved parmesan
nine
and then
ROASTED ARCTIC CHAR
tomato confit, savoy cabbage, bacon, in a pommery mustard cream
seventeen
GRILLED BARRAMUNDI
haricot vert and beluga lentil ragout,
herb salad, in a citrus vinaigrette with crispy shallots
eighteen
FLAT IRON STEAK FOR TWO
sour cream mashed potatoes with grilled maui onions and cremini mushrooms
eighteen dollars per person
SMOKED PAPRIKA SPAETZLE
roasted asparagus, watercress in a porcini mushroom broth
sixteen
PAN FRIED CHICKEN PAILLARD
corn flake, smoked black pepper and egyptian dukkah crust,
warm potato and escarole salad, cherry tomatoes, and buffalo mozzarella pearls
sixteen
ROASTED PAIR OF QUAIL
english pea and spring garlic polenta in a tart cherry sauce
nineteen
RIGATONI WITH LAMB BOLOGNESE
spanish sheep milk cheese and purple basil
seventeen
BRAISED BONELESS SHORTRIB SANDWICH
pickled onions, horseradish cream and celery seed slaw
nineteen
14oz GRILLED NEW YORK STEAK
creamed leeks & spinach, onion rings
twenty-six
eighteen percent gratuity will be added on parties of eight or more
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