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    Dinner Menu

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    eatlocalmenus
    This document is a menu from Chef Hillson's restaurant. It lists appetizers, soups and salads, entrees, and sides. Some highlights include an antipasto platter for $15, escargot and spinach ravioli for $18, a tasting menu for $75 per person plus $35 for wine pairings, seared foie gras for $23, lobster and fennel bisque for $11, pan roasted duck breast for $30, smoked paprika glazed short rib for $31, and wood roasted black striped bass for $29. The menu denotes classic dishes and items that can be cooked to order or contain raw eggs.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Dinner Menu

    Uploaded by

    eatlocalmenus
    128 views1 page
    This document is a menu from Chef Hillson's restaurant. It lists appetizers, soups and salads, entrees, and sides. Some highlights include an antipasto platter for $15, escargot and spinach ravioli for $18, a tasting menu for $75 per person plus $35 for wine pairings, seared foie gras for $23, lobster and fennel bisque for $11, pan roasted duck breast for $30, smoked paprika glazed short rib for $31, and wood roasted black striped bass for $29. The menu denotes classic dishes and items that can be cooked to order or contain raw eggs.

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    This document is a menu from Chef Hillson's restaurant. It lists appetizers, soups and salads, entrees, and sides. Some highlights include an antipasto platter for $15, escargot and spinach ravioli for $18, a tasting menu for $75 per person plus $35 for wine pairings, seared foie gras for $23, lobster and fennel bisque for $11, pan roasted duck breast for $30, smoked paprika glazed short rib for $31, and wood roasted black striped bass for $29. The menu denotes classic dishes and items that can be cooked to order or contain raw eggs.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    128 views1 page

    Dinner Menu

    Uploaded by

    eatlocalmenus
    This document is a menu from Chef Hillson's restaurant. It lists appetizers, soups and salads, entrees, and sides. Some highlights include an antipasto platter for $15, escargot and spinach ravioli for $18, a tasting menu for $75 per person plus $35 for wine pairings, seared foie gras for $23, lobster and fennel bisque for $11, pan roasted duck breast for $30, smoked paprika glazed short rib for $31, and wood roasted black striped bass for $29. The menu denotes classic dishes and items that can be cooked to order or contain raw eggs.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    APPETIZERS

    Antipasto 15 Chef Hillson’s


    (house cured meats
    meats, seasonal vegetables & chef’s
    selection of cheese) Tasting Menu
    Escargot & spinach ravioli with 75 per person 35 for wine pairings
    parsley purée
    purée* 18
    FIRST COURSE
    Soft shell crab with heirloom tomatoes, Chilled pea soup with cold poached
    poached oysters,
    toasted hazelnuts & parsley-
    parsley-pancetta pea tendrils & popcorn shoots
    vinaigrette 14
    Mumm Napa Brut Champagne
    Crab cake
    cake with lemon-
    lemon-fennel salad &
    SECOND COURSE
    fennel purée 13
    Heirloom tomato & arugula salad with crisp
    Seared foie gras & cherry tart 23
    pancetta & ice wine vinegar
    Sautéed mussels with saffron, Brancott Sauvignon Blanc
    tomatoes & basil 16
    THIRD COURSE
    Seared halibut
    halibut with fava bean, watercress
    SOUPS & SALADS puré
    purée & watermelon radish
    radish
    Lobster & fennel bisque, ZD Chardonnay
    garnished with lobster & fennel foam 11
    ENTRÉE
    Sweet corn soup garnished with
    dried corn & red pepper salad 11 Lamb crépinette with fiddle head ferns &
    baby spring vegetables
    Our daily house-
    house-made pâté 13 Row 11 RDLR Syrah
    Watermelon & feta salad with arugula DESSERT
    & frisée & blood orange dressing 12
    Seasonal melon
    melons
    elons & strawberries marinated
    Asian pear
    pear & organic mixed in sparkling wine with sorbet
    green salad with spiced pecans &
    Maytag blue cheese 12
    Vin Santo

    ENTRÉES
    Grilled beef
    beef tenderloin with blue cheese Mushroom
    Mushroom risotto with baby arugula
    potato gallette & roasted spring carrots*
    carrots* & aged Parmesan cheese 25
    38
    Lobster tortellini with butter
    Seared George’s Bank scallops with poached Maine lobster & asparagus 42
    shrimp soufflé & whole grain mustard cream*
    cream*
    29 Seared Loch Duart
    Duart Scottish salmon,
    salmon,
    braised shiitake mushrooms,
    mushrooms, bacon
    Pan roasted duck breast with spiced roasted fingerling potatoes & brown
    brown
    confit pavé
    pavé, sautéed morel mushrooms & butter-
    butter-olive oil vinaigrette* 30
    shallot Madeira demi-
    demi-glace*
    glace* 30

    FROM OUR FIREPLACE


    Smoked paprika
    paprika glazed short rib with Pecan wood roasted chicken with lemon
    spring vegetable & bulgur wheat salad 31 caper Boulanger potatoes
    potatoes 26
    T. Cook’s Mediterranean paella*
    paella* 28 Wood-
    Wood-roasted black striped bass, artichoke
    (with ½ lobster tail & claw add 20) & fennel barigoule & kalamata olive purée 29

    SIDES
    English peas with mint & prosciutto 7 Baby carrots with toasted almonds & dill 8
    Seared foie gras
    gras 18 Potato purée 6 ½ Lobster
    Lobster tail & claw 20
    Glazed asparagus & lemon gremolatta 9
    denotes T.Cook’s classic
    An 18% gratuity will be added to parties of 6 or more
    We ask that all cell phones be turned off while in the
    the dining room
    *Can be cooked to order or contains raw eggs
    Written information is available upon request regarding the safety of these items

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