Fayette Street Grille Fall/Winter 2009-10
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
Phyllo Wrapped Baked Brie over Greens with Raspberry Sauce and
Toasted Alomonds
Roasted Beet Salad with Toasted Pinenuts, Farmers' Cheese and
Raspberry Walnut Oil Vinaigrette
Chesapeake Bay Crab Cake with Sweet Spicy Jicama and Vegetable
Salad and Scallion Aioili ($3 upcharge)
Pumpkin Gnocchi tossed with Sage Butter and Cashews
Soup of the Day
Entrees
Root Beer Glazed Center Cut Loin Pork Chop with Sauteed Green
Beans and Warm Red Potato Salad
Pan Fried Tilapia with Sauteed Tomato, Portabella, Apple Wood
Smoked Bacon and Dijon Aioli, Served over Steamed Basmati Rice
Pan Seared Filet Mignon over Roasted Garlic Mashed Potato, with
red Onion Jam and Bordelaise Sauce ($3 upcharge)
Sauteed Gulf Shrimp with Julienne Bell Peppers, Caper Berries and
Lemon Butter Sauce served with Basmati Rice
Grilled Barbeque Salmon with Asian Slaw, Steamed Basmati Rice and
Wasabi Sesame Seeds
Pan Seared Breast of Duckling with a Green Peppercorn and Dried
Cranberry Demi Glace, Caramelized Endive, Sautéed Green Beans
and Maple Mashed Sweet Potato
Roasted Chicken "Osso Buco" over White Bean Stew with Lamb,
Garlic Sausage and Duck Confit, Tooped with Bread Crumbs
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
Phyllo Wrapped Baked Brie over Greens with Raspberry Sauce and
Toasted Alomonds
Roasted Beet Salad with Toasted Pinenuts, Farmers' Cheese and
Raspberry Walnut Oil Vinaigrette
Chesapeake Bay Crab Cake with Sweet Spicy Jicama and Vegetable
Salad and Scallion Aioili ($3 upcharge)
Pumpkin Gnocchi tossed with Sage Butter and Cashews
Soup of the Day
Entrees
Root Beer Glazed Center Cut Loin Pork Chop with Sauteed Green
Beans and Warm Red Potato Salad
Pan Fried Tilapia with Sauteed Tomato, Portabella, Apple Wood
Smoked Bacon and Dijon Aioli, Served over Steamed Basmati Rice
Pan Seared Filet Mignon over Roasted Garlic Mashed Potato, with
red Onion Jam and Bordelaise Sauce ($3 upcharge)
Sauteed Gulf Shrimp with Julienne Bell Peppers, Caper Berries and
Lemon Butter Sauce served with Basmati Rice
Grilled Barbeque Salmon with Asian Slaw, Steamed Basmati Rice and
Wasabi Sesame Seeds
Pan Seared Breast of Duckling with a Green Peppercorn and Dried
Cranberry Demi Glace, Caramelized Endive, Sautéed Green Beans
and Maple Mashed Sweet Potato
Roasted Chicken "Osso Buco" over White Bean Stew with Lamb,
Garlic Sausage and Duck Confit, Tooped with Bread Crumbs
Pan Bronzed Jerked Mahi-mahi with Dark Rum Coconut Reduction,
Maple Mashed Sweet Potato and Roasted Asparagus
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
