Fall Menu October 2015

Question 1

Lobster Stuffed Mushrooms

Answer 1

LOB MUSH Large mushrooms caps seasoned with garlic butter, roasted and stuffed with a lobster meat filling. served over lobster butter sauce, garnished with shredded Parmesan cheese and parsley.

Question 2

Mashed Black Truffle Cauliflower

Answer 2

CAUL Creamy cauliflower puree with black truffles and Parmesan Cheese. Garnished with chopped fresh chives.

Question 3

Bone-In Filet Mignon 14 Ounces

Answer 3

FALL BIF USDA Choice, 14-oz. double cut bone-in file mignon broiled to order

Question 4

Seared Sea Scallops Rossini

Answer 4

TRUFF SCAL Four U-10 sea scallops, seared and served on top of black truffled leeks with foie gras butter. Plate is decorated with Madeira wine reduction and finished with micro greens.

Question 5

Nueske’s Bacon Steaks

Answer 5

BACON STK 12 Ounces of Nueske’s thick cut slab bacon, slow-roasted and cooked until golden-brown, finished in the over with honey-bourbon glaze.

Question 6

White Chocolate Bread Pudding

Answer 6

PUDDING Homemade bread pudding with white chocolate chips and pecans. served on top of bourbon caramel sauce and topped with vanilla ice cream and white chocolate confetti. Garnished with a mint sprig