55 Degrees Entres

Front 1

Chimay Braised Beef Short ribs

Back 1

Beef Short Ribs, slow cooked in Chimay Beer and served with a Napa Cabbage Salad and fresh Horseradish Mashed potatoes

Front 2

Braised Rabbit In Dijon Mustard Sauce

Back 2

Rabbit braised in Rabbit Stock with Dijon and Whole Grain Mustard, served with fresh egg noodles and sauteed greens

Front 3

Duck Confit

Back 3

Preserved Duck Legs served with white bean stew, warm frisee and root vegetable salad and sweet garlic sauce

Front 4

Pan Seared Ahi Tuna

Back 4

Pan Seared Ahi Tuna, with Basque Pepper Stew, roasted Baby Red Potatoes, Lemon vinaigrette and Bell Pepper Broth

Front 5

Braised Lamb Shanks

Back 5

Oven Braised Lamb with Swet Potato Puree, Braised Fennel, and a Red Wine and Rosemary Reduction

Front 6

Wood Grilled Pork Chop

Back 6

Double Cut pork chop with potato, fennel and leeks puree. Celery Root and Granny Smith apple salad, and a champagne vinegar and caramel reduction

Front 7

Roasted 1/2 Chicken with Bread "salad"

Back 7

Roasted 1/2 Chicken, with Roasted Chestnuts and
Bread "salad", baby arugula, served with a pan reduction

Front 8

Pan Seared Sea Bass

Back 8

Pan Seared Sea Bass with Yukon Gold Mashed Potatoes, Piquillo Pepper Aioli and Parsnip Crisp, Served in a Saffron Broth.

Front 9

Wood Grilled Skirt Steak with Caramelized Onions

Back 9

Marinated Skirt Steak with Caramelized Yellow Onions, Maytag Blue Cheese Fritters and Watercress, Red wine reduction

Front 10

Beef Fillet "Au Poivre"

Back 10

8oz Beef Fillet served with a Potato Rosti and Fried Green Beans. Roasted Shallot Butter and Pink Peppercorn Sauce

Front 11

New York Strip with "Frites" and Two Sauces

Back 11

12oz NY Strip Steak with Fresh Herb and Sea Salt "Frites", served with both Red Wine Sauce and, Maytag Blue Cheese Sauce.

Front 12

Grilled Rib Eye Steak

Back 12

14oz Rib Eye Steak with Yukon Gold Mashed Potatoes, creamed Spinach and Jerusalem Artichokes and Veal Reduction Sauce