Fayette Street Grille Spring/Summer 2011
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
Roasted Beet Salad over Greens with Feta Cheese, Sliced Almonds and
Champagne Vinaigrette
Chilled Bay Scallop and Lime Martini with Tomato, Red Onion, Bell Pepper,
Cilantro and Avocado
Thai Lemongrass Broth with Fresh Chopped Herbs, Pulled Chicken and
Julienne Vegetables
Hearts of Romaine Caesar Salad with Crustini, Roasted Peppers, Calamata
Olives and asiago Cheese
Pan Fried farmers Cheese over Sliced Tomato and Avocado with Olive oil
Drizzle and Chopped Cilantro
Entrees
Pan Fried Salmon with Roasted Corn Black Bean Salsa, Scallion Aioli and
Steamed Basmati Rice
Pan Roasted Pork Tenderloin with Roasted Garlic Triple Sec Demi Glace,
served over Roasted Garlic Mashed Red Potato and Sauteed Green Beans
Fennel Pollen Dusted Tilapia with Cajun Crab and Tomato Cream, served with
Sweet Corn Cake
Pan Bronzed Jerk Seasoned Mahi-mahi with a Dark Rum Coconut Glaze,
Roasted Asparagus and Mashed Sweet Potato
Grilled New York Strip Steak with Coffee Barbeque Mushrooms, onion Straws
and Roasted Garlic Mashed Red Potato ($3 up charge)
Sauteed Shrimp with Spinach, Roasted Tomato Five Lilly Sauce and Balsamic
Syrup, served over Asiago Polenta
BBQ Potato Chip Crusted Supreme of Chicken with Roasted Pineapple Ginger
Butter, served over Steamed Basmati Rice and Roasted Asparagus
Pan Seared Breast of Duckling with Green Peppercorn and Dried Cranberry
Demi-Glace, Caramelized Endive, Sauteed Green Beans and Mashed Sweet
Potato
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
Roasted Beet Salad over Greens with Feta Cheese, Sliced Almonds and
Champagne Vinaigrette
Chilled Bay Scallop and Lime Martini with Tomato, Red Onion, Bell Pepper,
Cilantro and Avocado
Thai Lemongrass Broth with Fresh Chopped Herbs, Pulled Chicken and
Julienne Vegetables
Hearts of Romaine Caesar Salad with Crustini, Roasted Peppers, Calamata
Olives and asiago Cheese
Pan Fried farmers Cheese over Sliced Tomato and Avocado with Olive oil
Drizzle and Chopped Cilantro
Entrees
Pan Fried Salmon with Roasted Corn Black Bean Salsa, Scallion Aioli and
Steamed Basmati Rice
Pan Roasted Pork Tenderloin with Roasted Garlic Triple Sec Demi Glace,
served over Roasted Garlic Mashed Red Potato and Sauteed Green Beans
Fennel Pollen Dusted Tilapia with Cajun Crab and Tomato Cream, served with
Sweet Corn Cake
Pan Bronzed Jerk Seasoned Mahi-mahi with a Dark Rum Coconut Glaze,
Roasted Asparagus and Mashed Sweet Potato
Grilled New York Strip Steak with Coffee Barbeque Mushrooms, onion Straws
and Roasted Garlic Mashed Red Potato ($3 up charge)
Sauteed Shrimp with Spinach, Roasted Tomato Five Lilly Sauce and Balsamic
Syrup, served over Asiago Polenta
BBQ Potato Chip Crusted Supreme of Chicken with Roasted Pineapple Ginger
Butter, served over Steamed Basmati Rice and Roasted Asparagus
Pan Seared Breast of Duckling with Green Peppercorn and Dried Cranberry
Demi-Glace, Caramelized Endive, Sauteed Green Beans and Mashed Sweet
Potato
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