Menu


Fall 2014

APPETIZERS 

Ahi Tuna Poke
Hawaiian marinated Ahi tuna, flavored with fresh pineapple, sesame oil & ponzu, scallions, wasabi green pea and micro green garnish 

Roasted Portobello Mushroom & Red Pepper Bruschetta
Sliced Portobello mushrooms roasted with herbs and mixed with roasted red peppers on toasted ciabatta bread topped with crumbled feta cheese and a balsamic vinegar reduction 

Pan Seared Sea Scallops
Scallops seared to golden brown with white cornmeal polenta cake, braised bacon, & green pea shoots finished with bacon broth and basil oil 

Pastrami Rubbed Sous Vide Duck Breast
Boneless duck breast lightly pastrami cured, gently smoked and finished sous vide, Rutabaga, caraway, and red onion hash, pickled julienne carrots

SOUP or SALAD 

Hearty Vegetable Barley Stew

Caldo de Res (Classic Mexican Beef Soup)

Star Anise Poached Pear and Arugula Salad
Poached Bartlett pear on a bed of arugula tossed with toasted pine nuts and lemon vinaigrette

Roasted Beet Salad
Roasted red and golden beets on a bed of greens tossed with candied maple walnuts, sherry wine vinaigrette, served with house made ricotta cheese crostini

ENTREES

Olive Oil Poached Cobia Fillet - $28.00
Fresh tomato and lime salsa, avocado coulis, sautéed snow peas and diced sweet potato

Sautéed Shrimp & Crab Cake - $29.00
Wilted Greens, Scampi Sauce & Basil Aioli, Red Jasmine Rice

Korean Marinated Flat Iron Steak  - $29.00
Spicy Napa Cabbage, Edamame, Red Bell Pepper and Herbs

Chicken Provencale - $26.00
Airline Breast, Tomato Concassée, Peppers, Eggplant, Garlic & Olives  

Grilled Pork Rib Chop - $27.00
Rosemary, Bourbon Infused Shrimp and Pepper Butter

Coconut Curried Vegetables and Basmati Rice - $24.00
Sweet potato and assorted vegetables in a coconut curry sauce served over basmati rice

DESSERT

Specially presented by Keystone College’s Culinary Arts Students

Coffee, Tea, Soda ~$1.50  unlimited refills

We accept American Express, MasterCard, Visa, and Discover

Please call 570-945-8441 for a reservation.

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