Fayette Street Grille Spring/Summer 2010
Dinner includes a starter, entrée and dessert $34
Starters
Baked Crab Dip with Spinach, Peppers and Old Bay,
Served with Crisp Rusks
Mixed Field Greens with Dried Cranberries, Blue Cheese, Toasted
Sun Flower Seeds and Balsamic Dijon Vinaigrette
Escargot Baked with Spinach, Tomato, Gruyere and Vermouth Cream
Baked Bay Scallop and Four Cheese Macaroni and Cheese
Wedge of Iceburg with Creamy Garlic Dressing, Chopped Tomato,
Bacon and Hard Boiled Egg
Chesapeake Bay Crab Cake with Sweet Spicy Jicama and Vegetable
Salad and Scallion Aioili ($3 upcharge)
Grilled Peach and Mixed Green Salad with Proscuitto, Fresh
Mozzarella and Raspbery Walnut Oil Vinaigrette
Pan Seared Farmers Cheese on a Bed of Sliced Tomato, Avocado,
Chopped Ciliantro and Olive Oil Drizzle
Entrees
Supreme of Chicken Stuffed with Proscuitto and Fontina, finished with
Pinot Currant Glaze, served with Asparagus and Warm Potato Salad
Grilled Tandoori Shrimp with Grilled Red Onion, Spicy Tomato
Roasted Pepper relish and Steamed Basmati Rice
Grilled Strip Steak with Roasted Garlic, Lemon Juice and Olive Oil,
Served with Asiago Polenta and Roasted Asparagus($3 upcharge)
Almond Crusted Rainbow Trout with Cajun Remoulade, Sauteed
Spinach and Steamed Basmati Rice
Pan Seared Tilapia with Pineapple Salsa and Srirancha Sauce,
served with Steamed Basmati Rice
Pan Seared Breast of Duckling with a Green Peppercorn and Dried
Cranberry Demi Glace, Caramelized Endive, Sautéed Green Beans
and Maple Mashed Sweet Potato
Pan Roasted Pork Tenderloin with Bourbon and Coke Glaze, served
with Sweet Potato Mousse and Sauteed Green Beans
Pan Bronzed Jerked Mahi-mahi with Dark Rum Coconut Reduction,
Maple Mashed Sweet Potato and Roasted Asparagus
Dinner includes a starter, entrée and dessert $34
Starters
Baked Crab Dip with Spinach, Peppers and Old Bay,
Served with Crisp Rusks
Mixed Field Greens with Dried Cranberries, Blue Cheese, Toasted
Sun Flower Seeds and Balsamic Dijon Vinaigrette
Escargot Baked with Spinach, Tomato, Gruyere and Vermouth Cream
Baked Bay Scallop and Four Cheese Macaroni and Cheese
Wedge of Iceburg with Creamy Garlic Dressing, Chopped Tomato,
Bacon and Hard Boiled Egg
Chesapeake Bay Crab Cake with Sweet Spicy Jicama and Vegetable
Salad and Scallion Aioili ($3 upcharge)
Grilled Peach and Mixed Green Salad with Proscuitto, Fresh
Mozzarella and Raspbery Walnut Oil Vinaigrette
Pan Seared Farmers Cheese on a Bed of Sliced Tomato, Avocado,
Chopped Ciliantro and Olive Oil Drizzle
Entrees
Supreme of Chicken Stuffed with Proscuitto and Fontina, finished with
Pinot Currant Glaze, served with Asparagus and Warm Potato Salad
Grilled Tandoori Shrimp with Grilled Red Onion, Spicy Tomato
Roasted Pepper relish and Steamed Basmati Rice
Grilled Strip Steak with Roasted Garlic, Lemon Juice and Olive Oil,
Served with Asiago Polenta and Roasted Asparagus($3 upcharge)
Almond Crusted Rainbow Trout with Cajun Remoulade, Sauteed
Spinach and Steamed Basmati Rice
Pan Seared Tilapia with Pineapple Salsa and Srirancha Sauce,
served with Steamed Basmati Rice
Pan Seared Breast of Duckling with a Green Peppercorn and Dried
Cranberry Demi Glace, Caramelized Endive, Sautéed Green Beans
and Maple Mashed Sweet Potato
Pan Roasted Pork Tenderloin with Bourbon and Coke Glaze, served
with Sweet Potato Mousse and Sauteed Green Beans
Pan Bronzed Jerked Mahi-mahi with Dark Rum Coconut Reduction,
Maple Mashed Sweet Potato and Roasted Asparagus
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