"Life is delicious"

WINTER 2012 - New Menu
APPETIZERS

Teriyaki steak nachos topped with beech mushroom- onion salad and roasted peanuts

Sweet potato and chicken dumpling fried with a curry pumpkin sauce

S.W. chicken meatball with cheddar cheese, cilantro, and sweet chili BBQ

Kosher and gluten free mini corn dogs with assorted mustards and ketchups

Asian shredded pork nori rolls with sushi rice and a carrot daikon jalapeño slaw

Apple wood smoked pork tenderloin skewers dressed with a ancho chili dip

Roasted beet, walnut and blue cheese bruschetta topped with fresh orange segment

Mini barbacoa beef sopas served with a micro pico de gallo and fresh lime

Saki cured salmon belly with ground chili, chives, tabiko, and sesame with seed on a fried wonton square

Herb crusted pacific cod wrapped in phyllo baked topped with a caper tartar

Spicy mustard shrimp and mango salad on a fried wonton

Grilled salmon sauté topped with stone ground mustard butter

Prosciutto “sushi” rolled with roasted red pepper, arugula, onion and celery

Duck sausage tartine topped with warm avocado and roasted chili tomato sauce

Scrambled egg and scallion crostini topped with sour cream and caviar

Grilled pizza with white beans, andouillie sausage, roasted garlic, Havarti cheese and red pepper pesto

Chicken margharita tartine topped with basil pesto

Crab tamale bites with a homemade lime crème fresh

Island lamb meatballs glazed with a sweet and sour apricot sauce and hydro lettuce

Marinated goat cheese with peppercorns and orange zest crumbled on an endive leaf with olive oil and sea salt

Seafood or vegetable frittata bites topped with romano pesto

Cioppino fish stew in a phyllo cup

Thai ground Lamb sautéed with sweet chili and hoisin sauce severed in a mini baguette with sprouts


FRESH SALAD CHOICES

Chopped iceberg with bean sprouts, shredded carrot, roasted shitake,  red cabbage, toasted p-nuts and sesame ginger vinaigrette

Romaine with shaved chayote squash, poblano pepper strings, black beans, tomato, cilantro and agave lime vinaigrette

Spinach with grilled eggplant, kalamata olives, roasted cherry tomato, dried figs, goat cheese and warm smoky balsamic vinaigrette

Bibb lettuce, arugula, fresh fennel, apples, blueberries, candied walnut, dried apricots and gorgonzola dressing

Mixed baby greens, beech mushrooms, gruyere cheese, black pepper puff pastry crouton and tarragon vinaigrette

Baby Mache and shaved brussel sprouts on a bed of sliced prosciutto with cider poached butternut squash, fresh sage and coarse mustard dressing

Poached salmon, mix greens and frisee salad with roasted tomato, fingerling potato, dressed with seasoned vinaigrette and dusted with our house seasoning

Belgian endive and red kale salad with shoe stringed zucchini, squash, carrots, radishes, and parsley and a lemon thyme vinaigrette

Tortilla romaine salad with chorizos, cilantro, cotija cheese, tomato, fried tortillas, marinated pinto beans, and corn with a creamy S.W. dressing

Spinach salad tossed with pickled cauliflower, spicy walnuts, salami, pepperoncinis, shaved carrots drizzled with a Italian vinaigrette

SOUP

Tabasco cheese chowder with seasoned mini croutons

Garden fresh chicken and rice soup, with finely sliced carrots, celery, onion, zucchini, jalapeños, topped with avocado cilantro and lime

ENTREE

Seared large scallops, then baked in a fennel béchamel, severed with homemade fettuccini primavera, sautéed with spinach, tomato, broccoli, onion, and white wine garlic butter and romano cheese

Seasoned breaded Colorado lamb chops seared and served with a white cheddar cream, smashed roasted red potatoes, and grilled broccolini 

Seared duck breast served over a mascarpone fennel risotto, roasted root vegetables and a red wine dried cranberry reduction, and candied orange peel

Herb crusted elk sirloin sliced over crispy duck, black fried rice, shaved brussel sprouts, and a ginger ponzu

Grilled homemade wild boar pecorino sausage, severed with polenta cakes, sautéed peppers, and onion with a juniper whole grain mustard sauce

Lamb chops south asia style served with potato patties, vegetable fritters and spiced yogurt sauce

Pork T-bone with cumin spiced smashed red potato,  mini burrito with roast eggplant, butternut squash, mushrooms topped with fresh made red chili sauce

Beef Tenderloin with parsnip puree, roast turnips, sauté kale and a beet horseradish sauce

Veal cuttlets with grilled cauliflower steak, sauté brocollini, poached sweet potato and smoked gouda sauce

Roasted chicken with barley-chickpea mashies, sauté green beans and fennel with a lemon artichoke sauce

Seared Halibut topped with tomato caper tapenade served with lentil orzo salad, sauté sugar snap peas-mushrooms and artichokes

Seared Duck breast with spaghetti squash shitake cakes, grilled Asian pears and scallion and a hoisin lime sauce

5 spice seared Ono fillet with mushroom sweet potato hash, sauté bok choy – red cabbage slaw with an asparagus truffle sauce

Seared jumbo sea Scallop topped with bacon jam served with a grilled vegetable lasagna, sauté spinach, roasted garlic and a gorgonzola butter

Veggie:
Marinated Portobello over pearled cous cous “risotto” with peas and carrots, oven roasted tomatoes and a squash chutney

Grilled Tofu over fried rice, maple soy roasted brussl sprouts and a ginger butternut squash sauce

DESSERTS

Coconut layer cake with coconut butter cream frosting

Sweetened yogurt cheeses with port stewed cherries and oatmeal crisp

Fish Bonne Grill Jamaican coconut pie with rum sauce

Chocolate truffle tort with salted caramel and whipped cream

Chocolate chip cheese cake with fresh marinated berries

Ginger sweet potato bread pudding with ice cream

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