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"King's Ransom " Sample Menu
Our menus are interchangeable.
Please feel free to create one of your own!
SALADS Best of California
Hydroponic Micro-Greens with California Strawberries, Hazel Nuts and a Blueberry-Champagne Vinaigrette Southern Peach Special
Baby Spinach, Maytag Blue Cheese, Tear-Drop Tomatoes, Grilled Peaches and a Southern Comfort Apricot Vinaigrette Tahoe Capri
Tossed Tomatoes, with Roquefort Cheese, Sweet Onions, Fresh Basil and a Balsamic and Oil Dressing The Governor’s Salad
Haricot Vert, Baby Greens, Herb Chevre, Toasted Almond Slivers and Lemon-Basil Vinaigrette Asian Matchstick Salad
Cucumber, Daikon Root, Snow Peas, Radish Sprouts, Red Pepper, Carrot and Celery in a Vinegar-Mirin Dressing The Queen’s Lobster Salad (Ask for Market Price)
Lobster, Pancetta, Romaine Hearts, Gruyere Cheese, Seeded Roma Tomatoes, Boiled Eggs and Colorful Tortilla Crisps. Served Chopped and Tossed
ENTREES Squash, Portabella Mushroom, Asparagus, Red Pepper and Smoke Fontina Napoleons
With Pesto Sauce and Red Pepper Coullis Pan Roasted Sea Bass with Smoked Tomato Ancho Chili Served
Over a Corn Bread Billini Seared Diver Scallops with Chived Celery Root Puree and Truffle Oil Herb Crusted Saddle of Veal with a Caramelized Chantrelle Jus Wild Rice and Fig Stuffed Cornish Game Hen Applewood Brine New York Smoked Strip Loin Sake Grilled Black Cod with Forbidden Rice Paper Wrapped Dover Stuffed Sole Proscitto Wrapped Halibut Panko Breaded Rack of Lamb with Dikon The Wild Trilogy
Choose Three of Venison, Ostrich, Elk or Buffalo Medallions in a Sage-Cherry Port Reduction Surf and Turf
Lobster Tail and Beef Tenderloin
