Lone Eagle Grill - Sample Dinner Menu
DINNER
First Course
Fois Gras au Torchon
with Toasted Brioche Custard and Pear Reduction
14
“ Stephens Farmhouse Honey ” Glazed, Grilled Sweetbreads
over Braised Purple Cabbage
14
Seared Ahi Tuna, Crispy Shrimp Dumpling,
Micro Greens, Teriyaki and Wasabi Drizzles
15
Rosemary Grilled Shrimp
with Fried Artichokes and Capers,
Goat Cheese Fondue
18
Panko Crusted Portobello Mushroom, Herb Country Cheese, Arugula, Chipotle Chutney
11
Second Course
Wedge of Iceberg,
Red Onion, Crisp Bacon, Hard Boiled Egg, Point Reyes Blue Cheese
13
Red Cabbage and Watercress Salad,
Enoki Mushrooms, Crisp Walla Walla Onions, Sherry Soy Vinaigrette
10
Mixed Baby Greens,
Beets, Cherry Tomatoes, Focaccia Croutons, Balsamic Vinaigrette
10
Traditional Caesar Salad,
Spanish White Anchovies, Parmesan Aïoli
12
Butternut Squash Soup
with Seneca Apple Chip 11
Traditional French Onion Soup 11
Third Course
Seared Halibut over Pumpkin Risotto
with a Fig and Pomegranate Gastrique
40
Slow Roasted Prime Rib,
Garlic Mashed Potatoes, Whole Grain Mustard Au Jus
37
Furikake Crusted Ahi
with Wasabi Mashed Potatoes and Radish Salad
35
Mesquite Grilled Salmon,
Baby Lettuces, Roasted Fingerling Potatoes and Cascade Mushrooms, Jus de Poulet
36
Pepper Encrusted Prime New York Steak,
Green Peppercorn Sauce, House Made Porcini Gnocchi with Point Reyes Blue Cheese Butter and Sautéed California Fall Vegetables
45
Mesquite Grilled Beef Tenderloin
with Grilled Potato, Asparagus and Lobster Béarnaise
47
Veal Osso Buco with Root Vegetable Purée,
Spaghetti Squash Gremolata Style, “ Apple Hill ” Cider Cream Sauce
36
Mesquite Grilled Buffalo Tenderloin
with Savory Bread Pudding and Butternut Squash Pappardelle, Cranberry Demi-Glace
47
Rack of Lamb
with Braised Fall Fruits and Vegetables, Roasted Garlic Bordelaise
42
Sautéed Chicken,
Mascarpone Polenta, Asparagus, Morel Cream Sauce
33
Last Updated 12/1/2011
All menu items & prices are subject
to change with out notice.
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