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Hoods Canal Oysters
hoods canal oysters raw on the shell, blood orange gelee and celery mignonette |
Foie Gras Duo
foie gras duo; yin and yang, his and hers, torchon with marmalade, seared lobe with apricot smoke
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Mushroom and Goat Cheese stuffed Sweet Peppers
mushroom and goat cheese stuffed sweet peppers with crème fraiche and velvety lipstick pepper coulis. Pared Wine: Wilm Gewurztraminer, Alsace 7.50
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Roasted Beet and Goat Cheese Gateau
roasted beet and goat cheese gateau, sherry shallot vinaigrette, honey drizzles, walnuts |
Grilled Radicchio and Avocado Salad
grilled radicchio and avocado salad, ruby red grapefruit, vanilla bean passionfruit vinaigrette. Pared Wine: Nobilo Fall Harvest Sauvignon Blanc, New Zealand 7.00
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Paprika Perfumed Passionfish
paprika perfumed passionfish, braised endive hearts, caviar chive cream sauce. Pared Wines: Mondavi Chardonnay, Napa Valley 12.00 or Clos du Bois Pinot Noir, Sonoma 12.00 |
Beef Tenderloin
beef tenderloin with foie gras stuffed morels, potato galette. Pared Wines: Avignonesi Vino Nobile Sangiovese, Tuscany 12.50 or Frog’s Leap Cabernet , Napa 24.00
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Strawberrry Lemoncake Napoleon
strawberrry lemoncake napoleon with red hot heart rose petal brulee |
Chocolate Pudding Martini
chocolate pudding martini, white chocolate hazelnut mocha, chocolate velvet ice cream, hot fudge. Pared Wine: 20 year graham’s Port 11.00
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$65 per person |
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ahi tuna tartare with quail egg and sesame oil
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pan seared foie gras with roasted pear, brioche, and quince preserves
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crab stuffed prawns with cucumber noodles and guajillo, blood orange hollandaise
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Pared Wine: Wilm Gewurztraminer, Alsace 7.50 |
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butternut squash soup with chestnut cream and fried sage
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roasted beet and endive salad with pears, blue cheese and port
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tasting of three artisan cheeses with fig preserves
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Pared Wine: Nobilo Fall Harvest Sauvignon Blanc, Marlborough, New Zealand 7.00 |
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lobster and pistachio crusted atlantic turbot, artichoke and lemon risotto, smoked tomato mignonette
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Pared Wine: Sonoma-Cutrer Chardonnay, Russian River 10.00
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pepper crusted veal chop oscar, dungeoness crab, asparagus and bernaise
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Pared Wine: Rosenblum Vintners Cuvee Zinfandel, California 7.50 or Avignonesi Vino Nobile, Tuscany 12.50 |
| parma ham wrapped chicken breast “saltimbocca”, roasted fingerling potatoes, parsley brown butter olive sauce |
Pared Wine: Clos du Bois Pinot Noir, Sonoma 12.00 |
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ginger spicecake napoleon with apples, pears, persimmon brulee and cider creme anglaise
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Pared Wine: Piper Sonoma Blanc de Noir, Sonoma, N.V. 10.00
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chocolate pudding martini, with white chocolate hazelnut coffee cream,chocolate velvet ice cream, and hot fudge
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Pared Wine: 20 year graham’s Port 11.00 |
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baked oysters Bienville |
artichoke heart soup
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hearts of palm, avocado & grapefruit salad with champagne vinaigrette & passion fruit drizzles
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Cumin dusted passionfish with lobster risotto, tangerine mojo & strawberry mignonette
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chocolate banana creme brulee |
lemon pound cake with rum soaked strawberries & chocolate sabayon
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$65 per person |
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mushroom and goat cheese stuffed piquillo peppers with chardonnay cream |
oysters rockefeller
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beef carpaccio with stilton, capers, red onion, and horseradish aioli
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butternut squash with fried sage and crème fraiche
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grilled radicchio, pears, blue cheese, balsamic reduction and a roasted shallot vinaigrette |
avocado, grapefruit with mustard sherry vinaigrette and pomegranate
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mixed greens, toasted walnuts, apples, blue cheese, and balsamic vinaigrette |
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lobster pot pie |
bacon wrapped apple stuffed duck breast with celery root puree and calvados sauce
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pan roasted rack of lamb with braised endive, minted parsnips and green peppercorn sauce |
beef wellington with melted leeks and marchand du vin sauce |
grilled portobello napoleon with creamy polenta, spinach, asparagus and roasted peppers |
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ginger crème brulee with tropical fruit compote |
chocolate almond baked pear in crispy phyllo with butterscotch
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gingerbread spicecake with warmed apples and cider sabayon |
$65 per person |
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The Painted Pony • 435-634-1700 • Serving Lunch & Dinner Monday-Satuday 11:30am-10pm & Sundays 4pm-9pm
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