Menu

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Author:
socalmle
ID:
3586
Filename:
Menu
Updated:
2009-12-29 07:18:21
Tags:
Menu Eldridge
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Description:
Menu descriptions
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  1. 5 Onion Soup Gratinee
    Gratinee served with parm crouton and gruyere chz

    No garnish


    4/5.5
  2. Tomato bisque
    Smooth, pureed with rich tomato, cream, and basil flavor

    Herb crostini

    4/5.5
  3. Spicy Buffalo wings
    One pound wings, fried. Dipped in hot or mild sauce. Served with bleu cheese dressing.

    Celery sticks

    7
  4. Spinach and artichoke dip
    blend of cream cheese, spinach, and artichokes, served with tortillas and crostinis.

    Grated parm

    7
  5. Smoked chicken and hummus cigars
    Smoked chicken wrapped in light, fluffy dough, served with roasted red pepper hummus.

    Feta and fried capers

    9
  6. Maryland style crab cakes
    Two lump crab cakes served with tomato fennel slaw and a caper remoulade.

    Microgreens

    12
  7. Fried Calamari
    Calamari rolled in house seasoning, fried crispy, and served with our house cocktail sauce and chipotle aioli.

    Lemon wedge

    9
  8. Bourbon BBQ shrimp cocktail
    Horseradish cocktail sauce, blue cheese coleslaw

    Lemon wedge and micro greens

    10
  9. Portobello fries
    Deep fried portobello mushrooms served with roasted garlic ketchup

    Chopped parsley

    8
  10. Cheese and fruit platter
    Imported and domestic cheeses served with orange chutney, crackers and crostinis.

    No garnish

    12
  11. Salad Dressings (11)
    Ranch, FF Ranch, Blu Chz, 1000, Caesar, and the six vins (mustard, roasted garlic, red pepper, honey, balsalmic, and walnut)
  12. Spinach and warm goat cheese salad
    Tender baby spinach, warm almond crusted goat cheese, prosciutto, and honey vinaigrette.

    GP

    10
  13. Apple, Orange and Fennel salad
    Apples, oranges, and shaved fennel are served over mixed greens, with a blue cheese and walnut vinaigrette.

    GP

    9
  14. Sandwiches are all served with choice of four sides.
    French fries, fruit, mashed potatoes, or a side salad.

    $.50 up-charge for bacon or cheese
  15. Signature Ten burger
    8 oz. ground sirloin served on an onion bun with lettuce, tomato, and onion. TAKE A TEMP.

    Pickle, ketchup and mustard.

    10
  16. Grilled Chicken Focaccia
    8 oz. freshly grilled chicken breast, smoked gouda, sundried tomato jam and bacon on grilled herb focaccia bread.

    Pickle

    9
  17. Turkey Club
    Mesquite smoked turkey breast, sliced avocado, apple wood bacon, lettuce, tomatoes, smoked gouda cheese, and mayo on whole wheat toast.

    Pickle

    10
  18. French Dip with Natural Au-jus
    Sliced prime rib topped with provolone, served with side of au jus

    Pickle

    10
  19. Red Snapper "Bouillabaisse"
    Scallop, Shrimp, Snapper, angel hair pasta, roasted garlic lobster broth

    Lemon wedges and pepper curls

    26
  20. Pecan crusted trout meuniere
    Rainbow trout, wild rice pilaf, citrus caper relish and a brown butter sauce

    Lemon wedges and chopped parsley

    21
  21. Crispy Salmon
    Sauteed Salmon with crispy skin, smoked tomato risotto and red wine butter.

    Fried leeks

    24
  22. Butter poached sea bass
    Portobello Mushroom Ragout and Lemon scented risotto

    Pepper curls

    25
  23. Diver Scallop Linguine
    Seared Diver scallops on top of linguine tossed in a saffron cream sauce

    Crisp sweet potato shards

    19
  24. Blackened Tilapia
    Blackened Tilapia over a corn and sweet potato pancake, garnished with asparagus and a sundried tomato aioli

    Micro greens

    17
  25. Pasta alla vodka
    Garlic, shallots, and tomatoes sauteed with olive oil and finished with vodka and fresh basil. Tossed with penne noodles and topped with fresh parm. Served with garlic toast. CHOICE OF BLACKENED SALMON OR GRILLED CHICKEN.

    Parm cheese and crostini

    15
  26. Seafood Cannelloni
    Shrimp, smoked salmon, crab meat, spinach, mozzarella and smoked tomato marinara

    Fried swiss chard

    23
  27. Chicken carbonara
    8 oz. grilled chicken, spaghetti, pancetta, mushrooms, parmesan cream sauce.

    Chopped parsley and parmesan

    15
  28. KC strip steak
    14 oz. broiled to temp. and finished with au poirve.

    steak knife and chefs garnish

    23
  29. Sirloin steak au poivre
    12 oz. sirloin au poivre is a classic steak preparation of searing a steak and then adding shallots and garlic, deglazing with brandy or cognac and adding lots of pepper and finishing the sauce with cream.

    steak knife and chefs garnish

    18
  30. Filet mignon
    • 8 oz. choice cut of beef tenderloin broiled to temp. and finished with au poivre.
    • Take temp.

    steak knife and chefs garnish

    28
  31. Parm crusted filet
    same as filet with parm cheese crust on top. take a temp.

    green oil and tomato concasse.

    29
  32. Ribeye
    12 oz. of ribeye steak. take a temp.

    steak knife and chefs garnish

    27
  33. Filet Oscar style
    filet mignon topped with lump crab meat, one jumbo shrimp, hollandaise sauce and asparagus. take a temp.

    steak knife and chefs garnish

    33
  34. Coriander spiced rack of lamb
    Spiced with coriander and served with a pinot noir reduction and a butternut squash risotto.

    chopped parsley

    28
  35. bone-in pork chop
    10 oz. of grilled bone-in pork chop served with savory sausage and sage bread pudding and apple brandy butter sauce

    sage leaf

    22
  36. Free range chicken breast
    8 oz. roasted chicken breast and stuffed with brie and sundried cranberries. Served with chardonnay butter and whipped sweet potato

    Gremolata (parsley, orange peel, bread crumbs)

    21
  37. Beef short ribs
    10 oz. of slow roasted beef short ribs served on top of gorgonzola polenta and red wine reduction.

    gremolata (parsley, orange peel, and bread crumbs)

    23
  38. Grilled Vegetable Lasagna
    Zucchini, Yellow squash, eggplant, red onion, spinach, mozz cheese, spicy marinara sauce.

    mixed greens

    18
  39. Portobello Piccata
    Lightly breaded port mushroom served with a lemon caper butter and angel hair pasta.

    chopped parsley, pepper curls

    16
  40. white bean and butternut squash stew
    white beans, roasted butternut squash, swiss chard, portobello and shiitake mushrooms, eggplant, and a garlic flan

    chopped parsley, pepper curls

    16
  41. GIANT loaded baked potato
    butter, sour cream, bacon bits, cheese mix, and chives

    6
  42. Name the SIX sides that cost SEVEN dollars.
    • sage whipped potatoes
    • roasted garlic mashed potatoes
    • mac and cheese
    • VOD
    • butternut squash risotto
    • broccoli
  43. Name the FOUR sides that cost EIGHT dollars.
    • truffle fries
    • grilled asparagus
    • au gratin potatoes
    • brandied button mushrooms and cioppilini onions
  44. Midwestern berry milk cake
    layers of light sponge cake, mixed berries and vanilla mousse

    Mixed berries

    9
  45. Spicy chocolate and pistachio terrine
    rich chocolate truffle, pistachio, and a hint of cayenne, served with vanilla anglaise

    pink peppercorns

    9
  46. maple flan
    maple flavored custard with maple caramel on top

    mint leaf

    8
  47. warm tarte tatin trio
    apple, pear, and peach tarte tatin served with homemade cinnamon ice cream

    mint leaf

    8

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