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  • dinner Holiday Menu 2010

  • Our menu changes seasonally. This menu will run through April 3, 2010.

    [v] = vegetarian
    [gf] = gluten free

  • Appetizers

  • each appetizer offers enough to share

  • three sauce tempura shrimp

    four, jumbo battered fried shrimp with sweet and sour apricot, spicy cayenne pepper and balsamic reduction dipping sauces.

    12.

  • chef jean’s wild mushroom & goat cheese strudel

    sautéed mushroom with fresh herbs and goat cheese wrapped in a phyllo crust and baked, served with a caramelized onion mushroom sauce. [v]

    13.

  • grilled korean beef & green onion satay

    thinly sliced beef filet marinated in garlic, soy sauce, brown sugar and ginger.

    10.

  • roman semolina gnocchi

    topped with broiled montrachet goat cheese and served with parmesan walnut sauce. [v]

    11.

  • Salads & Soup

    soup du jour

    6.

  • field greens salad

    mixed greens served with red onion & tomato tossed in white balsamic vinaigrette. [v,gf]

    6.

  • goat cheese salad

    montrachet goat cheese dredged in japanese breadcrumbs and sautéed until crispy brown, served with mixed greens, green apple cranberry chutney and white balsamic vinaigrette. [v]

    13.

  • arabian lentil and spinach salad

    hot cumin & coriander green lentils served with sautéed spinach, cherry tomato, curried pistachio nuts and raisins. [v,gf]

    12.

  • chilled peanut noodle salad

    chinese cellophane noodles dressed in a tangy peanut sesame sauce served with green onion and locally farmed mezza greens. [v, gf]

    9.

  • Entrees

  • coconut snow scallops seared day-boat

    scallops served with sesame spinach, mezza greens, citrus zest, shaved coconut and a drizzle of spicy pico coconut sauce. [gf]

    25.

  • holiday hearth risotto

    creamy arborio rice served with sautéed cremini mushrooms, diced tomato, spinach, shaved grana padano cheese and a drizzle of arugula oil. [v,gf] Add chicken 4. Add shrimp 8.

    18.

  • sherry sole

    broiled filet of sole served over haricots verts with sautéed shiitake & crimini mushrooms, red bell pepper and green onion in a sherry beurre blanc a’ la nage.

    26.

  • crispy lobster & shrimp tempura imperial

    american white shrimp and half of a fresh two pound maine lobster fried in tempura batter, served over saffron pepper rice with sweet & sour sautéed bok choy and ginger soy dipping sauce.

    39.

  • grilled berkshire pork chop

    apricot and caramelized onion glazed chop served with pico de gallo smash potatoes and haricots verts. [gf]

    25.

    chateaubriand

    sliced center cut beef filet,
    char-grilled to medium rare, served with haricots verts, garlic roasted red bliss potatoes and caramelized onion sauce. [gf]

    33.

  • honey & rosemary rack of lamb

    roasted new zealand baby lamb chops (4) served with haricots verts and goat cheese smashed potatoes with a dijon honey sauce.

    27.

  • saltimbocca chicken schnitzel

    sautéed panko breaded chicken breast served with smashed potatoes, shaved prosciutto, haricots verts and caper, lemon and sage butter sauce.

    25.

  • holiday 2010 – Chef Mark’s signature dish:

  • sole bonne femme imperial

    filet of sole and jumbo lump crab poached in shallot, crimini mushroom & riesling wine cream fumet, served over saffron rice and broiled to a slight char. Enjoy sole bonne femme at Za or in Paris, your choice. [gf]

    36.

  • Desserts

    chocolate soufflé

    Served fresh from the oven with a side of house-made whipped cream. Please order with entrée. [v,gf]

    12.

    toasted almond crème bruleé

    The Good Humor man is French. Ooh la la! [v, gf]

    9.

    key lime pie

    Served with whipped cream, lime zest and strawberry sauce. All house-made. [v]

    7.

    mini cannoli (2)

    The kitchen fills these two delightful confections when ordered – “crunch!” [v]

    5.