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Dinner Menu - Melrose Hotel

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Dinner Menu - Melrose Hotel Powered By Docstoc
					                      chef’s restaurant week special
                           3 course pre-fix dinner $35.11
                Our chef’s menu uses the best local and seasonal ingredients available and
                 preparations are done to order and can change according to ingredients.
                                  Please, no substitutions or split plates.

                                                   Starter Plates

                                 Pumpkin, Spices, and Cream Soup
                  Smooth and savory pumpkin soup with black bean & avocado garnish

                                 Pomegranate, Romaine & Cheese
                      seasonal fresh pomegranate with crisp romaine and baby lettuce,
                        shaved pecorino romano cheese and raspberry-citrus dressing

                                                      Caprese
                  fresh mozzarella, heirloom tomatoes, and opal basil with citrus dressing

                                          Chesapeake Crab Soup
                                rustic eastern shore style with tomato and cream


                                                     Main Plates

                                        Ravioli and Crab al Forno
        mushroom filled ravioli and sweet lump blue crab meat baked with sun-dried tomatoes,
                          mushrooms, spinach and parmesan - garlic cream

                                            Steak Bistro et Frites
              choice hanger steak marinated with herbs and cabernet, grilled medium rare,
              topped with garlic butter served with mixed greens salad and parmesan frites

                                           Roast Chicken Breast
               pennsylvania farm chicken served with roasted garlic and fennel au jus,
    preserved lemon & red onion compote and mashed potatoes with spinach and gruyere cheese

                                                   Lamb Chops
                    new zealand spring lamb with marscapone-nutmeg sweet potatoes,
                             and a fresh cranberry – shallot demi glace sauce

                                                     Fresh Fish
          line caught catch of the day, steamed and brushed with browned butter served with
                    spiced sausage and cannellini beans ragout with fresh herb oil

                                            Boneless Pork Chops
             apple cider brined local pork chops with andouille sausage - cornbread stuffing,
                              quince-apple sauce and sweet soy demi glace


                                                  Finishing Plates

                                        Pot de Crème au Chocolat
   rich chocolate blended with real cream & topped with grand marnier berries & whipped cream

                                          Pistachio Crème Brulee
  cinnamon-nutmeg scented cream blended with pure pistachio paste, caramelized cane sugar top

Note: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

                           Pre-fix price does not include beverages, tax or gratuities.
               Bon Appétit ! Prepared by Sous Chef Lawrence Phelps & Executive Chef Frederick Lewis

				
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