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Easter Dinner
Private Dining Room Available
Appetizers:
Low Country She Crab Soup 7
Escargot Bourguignon Tender escargot tossed with garlic, shallots, white wine, fresh herbs, Pernod infused butter and baked in a poëlon. Half Dozen 8 Full Dozen 12
Crab Cake Dijonaise Tender homemade fresh crab cake served with a delicious Dijon mustard sauce. 9
Entrees:
Filet au Poivre A classic: the most tender cut of certified Angus beef grilled to your taste, covered with a crushed black peppercorn and Cognac sauce. Grand Cut (10oz) 32 Petit Cut (5 oz) 24 Add Sautéed Shrimp 7 Add 6 oz Lobster Tail 19 Chef’s wine suggestion: St Emilion, France
Salmon au Tarragon Fresh salmon filet poached in a citrus court-bouillon, served with a fresh squeezed lime juice and French tarragon cream sauce. 25 Chef’s wine suggestion: Sauvignon Blanc, France
Roasted Rack of Lamb Oven roasted rack of lamb, sautéed baby spinach, roasted grapes, crispy rosemary polenta & a Pinot Noir reduction sauce. Full Rack 36 Half Rack 26 Chef’s wine suggestion: Pinot Noir, France
Shrimp & Scallops Chardonnay Chef Masson created this award winning dish during a charity “Iron Chef” competition. Jumbo shrimp and fresh scallops delicately sautéed in a leek fondue, finished with Chardonnay and a splash of cream, served with angel hair pasta. 27 Chef’s wine suggestion: Chardonnay, Napa
Lobster Tail “Royal”* Ten ounce warm water lobster tail baked to perfection, served with drawn butter and Jasmine rice. 39 Chef’s wine suggestion: Pouilly Fuissée, France
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