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DinnerAppetizers
Three-Way Calamari 8.5
Lightly fried calamari with a trio of sweet chili, marinara, and five-spice sauces
Apple Fritters 6.5
Served with gorgonzola dipping sauce
Wild Mushroom Strudel 7
Medley of mushrooms wrapped in phyllo
Braised Beef Ravioli 7.5
Homemade ravioli stuffed with braised beef short rib meat, bathed in a thyme broth
Tuna Tataki 8
Seared Tuna served with a mini sushi rice roll and Asian slaw
Bacon Wrapped Scallops 8.5
Served with a sweet potato sauce Soup & Salad
Miso "Chicken Noodle Soup" 5.5
Miso broth poured over tender Asian noodles and chicken
Butternut Squash Bisque 5.5
Topped with apples and bacon
Soup du Jour 5.5
Fall influenced soup of the day
Caesar Salad 6
Sprinkled with parmesan cheese
Chef Salad 6
Mesclun tossed in white balsamic vinaigrette with fennel, endive, parmesan, and candied walnuts Entrées
Pork Loin 17
Drizzled with port cherry and Thai basil sauce over forbidden coconut risotto
Wasabi Crusted Salmon 16.5
Nestled in a bed of Asian noodle salad
Rack of Lamb 19
Served with scallion and dijon mashed potato springrolls
Chicken n’ Waffles 17
Aged cheddar waffle with corn pudding, roasted chicken, and balsamic-spiked maple syrup
Cider Braised Short Ribs 18
Served over root vegetable puree
Fusilli a la Andy 15
Tossed with walnuts in a gorgonzola sage cream sauce
Eggplant Napoleon 14.5
Layered with fresh vegetables and a roasted pepper sauce
Grilled Duck Breast 17
Over wilted spinach with roasted pineapple and avocado relish
Penne 14.5
Tossed with a myriad of mushrooms, bacon, and peas in a rosemary cream sauce Sides - Each Serves Two People
Mac and Cheese with Chorizo 5.5
Creamed Spinach 5.5
Herb/parmesan dusted frites with chili aioli 5.5
Queen Special
A Prix Fix Meal with Your Choice of One Appetizer, One Soup or Salad, and One Entrée, sides not included 25 Executive Chef – Andy Altomare
Silver Spoon Bistro
ALL ITEMS ARE SUBJECT TO CHANGE |
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| Copyright 2009 Kevin M Cody | |||||