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Cuisine
Creole
Neighborhood
Palazzo
Cross Street
Spring Mountain
Ambiance
Fine Dining
Dress Code
Business Casual
Features
Bar Dining
Full Bar
Chef's Table
Counter Seating
Personal Wines Welcome (Corkage Fee)
Private Rooms Available
Reservations
Suggested
Parking
Hotel Parking
Payment Methods
AMEX
Diners Club
Discover
Visa
Mastercard
Carte Blanche
Private Rooms
please call
Hours
Sunday - Thursday
11:00am - 11:00pm
Friday - Saturday
11:00am - 12:00am |
This is a sampling of a recent Dinner Menu
Menus and pricing are subject to change
Table 10 Dinner Menu
COLD STARTERS
Table 10 Salad ........................................... 10
Baby greens* tossed with balsamic onion
dressing, Romanita tomatoes*, cucumbers
and a parmesan cheese tuile
Tartare Trio .............................................. 13
Salmon, tuna and hamachi with three
sauces
Marinated Goat Cheese ............................. 12
Imported Spanish olives, peppadew
peppers and field greens* with fresh herb*
vinaigrette and olive oil crostini
Grilled and Chilled Scallops ....................... 17
Hearts of palm, spring onion and micro arugula salad
tossed with a black truffle vinaigrette
and portobello mushroom fries
Wilted Spinach Salad ................................. 10
Fresh spinach*, sliced red onions and warm
malt vinegar dressing with almond crusted
brie cheese
Baby Bibb Lettuce ..................................... 9
Pickled fennel dressing, shaved Parmesan
cheese, pickled red onions and homemade
bacon
HOT STARTERS
New Orleans style seafood and andouille
gumbo with steamed rice .......................... 9
Roasted Tomato* Bisque with white cheddar
crouton ..................................................... 8
New New Orleans Oyster Fritters with
Rockefeller Dipping Sauce ......................... 11
Miso Marinated Black Cod ......................... 13
Rice noodle and vegetable salad with tamari
broth
Sautéed Escargot ....................................... 13
Garlic, lemon and red wine butter over wild
mushroom toast
Steamed Prince Edward Island Mussels ....... 12
With leeks, homemade bacon, fennel
and a light saffron broth
Crispy Calamari ......................................... 12
Fried calamari with piquant banana peppers,
lemon parsley aioli and spicy citrus dipping
sauce
Barbecued Kurobuta Pork Roll ................... 11
Crispy fried with spicy pineapple sauce
ENTREES
Roasted Mediterranean Sea Bass ................ 37
Whole fish stuffed with a Provencal crabmeat relish,
tomato fondue and sauce beurre blanc
Pan Roasted Grouper ................................. 36
Sauté of English Peas, Yukon gold potatoes
and spring onion with wild mushroom coulis
Grilled Atlantic Salmon ............................. 27
Grilled and served with homemade chorizo
sausage and tortilla hash, fire roasted corn
and tomatilla relish and corn coulis
Pasta Jambalaya ........................................ 28
Jumbo gulf shrimp, chicken, andouille
sausage and fresh fettuccini tossed with
roasted tomato cream sauce
Lobster Pot Pie .......................................... 38
Nova Scotia lobster baked in a pastry dome
with sweet corn, mushrooms, leeks and
spinach in truffled sherry cream
Petite Filet Mignon & Australian Lobster
Tail ........................................................... 50
with smashed potatoes and roasted garlic reduction
Rotisserie Half Chicken .............................. 25
with vegetable cous cous and pearl onion reduction
DECONSTRUCTED ENTREES
Grilled Dry Aged 1855 Angus Rib Eye ......... 37
Grilled 1855 Angus Bone-In Strip ............... 42
Corn-fed Angus Grilled Filet of Beef .......... 35
SIDES
Frites ........................................................ 7
Country Smashed Potatoes ........................ 7
Pinot Noir Braised Mushrooms ................... 7
Glazed Sweet Potatoes .............................. 7
Sautéed Spinach ........................................ 7
Grilled Asparagus ...................................... 7
Baked Lobster Mac & Cheese ..................... 17
FROM THE ROTISSERIE
Berkridge Farm Kurobuta Pork Loin with
Calvados Rosemary Reduction Sauce ............................... 27
Cedar Springs Roasted Leg of Lamb with
Black Truffle Reduction .................................................. 27
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