| Fayette Street Grille 308 Fayette Street Conshohocken, PA 19428 (610) 567-0366 |
Fayette Street Grille Fall 2011/Winter 2012
Dinner includes a starter, entrée and dessert $35
Starters
Mixed Field Greens tossed with Balsamic Dijon Vinaigrette, Tomato, Blue Cheese Crumbles,
Sunflower Seeds and Dried Cranberries
Baked Crab Dip with Spinach and Bell Pepper, served with Crisp Rusks
Smoked Gouda Macaroni and Cheese with a Crispy Bacon Crust
Classic French Onion Soup with Melted Gruyere
Wild Mushroom and Goat Cheese Risotto, drizzled with White Truffle Oil
Baked Escargot with Spinach, Tomato, Gruyere, and a
Vermouth Cream Sauce
Granny Smith Apple Slices with Romaine, Toasted Walnuts, Raisins, Shaved Parmesan and a
Raspberry Champagne Vinaigrette
Scallop, Cashew and Vegetable Stir Fry in a Crisp Wonton Bowl ($2 upcharge)
Entrees
Pan Seared Salmon over Steamed Basmati Rice and Sautéed Spinach, finished with a Spicy
Pineapple and Pepper Relish and Scallion Aioli
Fennel Pollen Dusted Tilapia with Cajun Crab Cream, Served over Sweet Corn Cake
Pan Bronzed Jerk Seasoned Mahi-Mahi with Dark Rum Coconut Glaze, Sweet Potato Mousse
and Roasted Asparagus
Shrimp, Orrechetti, Roasted Butternut Squash and Walnuts, tossed with Goat Cheese, White
Wine and Cream, finished with Fresh Sage
Pan Seared Breast of Duckling with Green Peppercorn and Dried Cranberry Demi-Glace,
Caramelized Endive, Sautéed Green Beans and Sweet Potato Mousse
Rosemary and Garlic Marinated NY Strip Steak served with Garlic Mashed Potatoes, Roasted
Asparagus and topped with Herbed Boursin Cheese ($3 Upcharge)
Pan Roasted Pork Tenderloin with Apple Butter Glaze and Onion Jam, Served with Sautéed
Green Beans and Garlic Mashed Potatoes
Braised Lamb Shank with Vegetables, Garlic and Fennel, served over Risotto
Dinner includes a starter, entrée and dessert $35
Starters
Mixed Field Greens tossed with Balsamic Dijon Vinaigrette, Tomato, Blue Cheese Crumbles,
Sunflower Seeds and Dried Cranberries
Baked Crab Dip with Spinach and Bell Pepper, served with Crisp Rusks
Smoked Gouda Macaroni and Cheese with a Crispy Bacon Crust
Classic French Onion Soup with Melted Gruyere
Wild Mushroom and Goat Cheese Risotto, drizzled with White Truffle Oil
Baked Escargot with Spinach, Tomato, Gruyere, and a
Vermouth Cream Sauce
Granny Smith Apple Slices with Romaine, Toasted Walnuts, Raisins, Shaved Parmesan and a
Raspberry Champagne Vinaigrette
Scallop, Cashew and Vegetable Stir Fry in a Crisp Wonton Bowl ($2 upcharge)
Entrees
Pan Seared Salmon over Steamed Basmati Rice and Sautéed Spinach, finished with a Spicy
Pineapple and Pepper Relish and Scallion Aioli
Fennel Pollen Dusted Tilapia with Cajun Crab Cream, Served over Sweet Corn Cake
Pan Bronzed Jerk Seasoned Mahi-Mahi with Dark Rum Coconut Glaze, Sweet Potato Mousse
and Roasted Asparagus
Shrimp, Orrechetti, Roasted Butternut Squash and Walnuts, tossed with Goat Cheese, White
Wine and Cream, finished with Fresh Sage
Pan Seared Breast of Duckling with Green Peppercorn and Dried Cranberry Demi-Glace,
Caramelized Endive, Sautéed Green Beans and Sweet Potato Mousse
Rosemary and Garlic Marinated NY Strip Steak served with Garlic Mashed Potatoes, Roasted
Asparagus and topped with Herbed Boursin Cheese ($3 Upcharge)
Pan Roasted Pork Tenderloin with Apple Butter Glaze and Onion Jam, Served with Sautéed
Green Beans and Garlic Mashed Potatoes
Braised Lamb Shank with Vegetables, Garlic and Fennel, served over Risotto
 | |  | |  | |  | |  | |  | |  | |  | |  |
