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Menu Fall 2011 Winter 2012 |
Serving dinner from Wednesday through Saturday, 5.30 pm until closing. Starter | Wild Mushroom Risotto with Black Truffle essence | $9 | | House Made Ravioli stuffed wit Braised Veal Cheek and Ricotta served with its Jus | $10 | | Trio of Chèvre; Croquette, Quenelle and Hash Melt | $10 | | Chef’s Creations, Four Different Hors-D’oeuvres(ask your server for our selection) | $15 | Pan Seared Colossal Prawns with House Made Barbecue sauce | $14 |
Soup | Todric's French Onion Soup; choice of Provolone, Emental or Blue Cheese | $9.00 | | Soup of the Day | $7.00 |
Appetizers | Todric's House Terrine | M/P | | Caramelized Apple Salad with Bleu Cheese, Black Walnuts, and Spicy Orange Vinaigrette | $14 | | | | | | | | | |
Main | Vegetarian Dish of the Day | M/P | | Grilled Cold Smoked Pork Chop served with an Asian Pear Relish | $20 | | Mariposa Suprème of Chicken Stuffed with Chèvre, Sun Dried Tomato and Cracked Pepper | $22 | | Quail Tajine with Quail Eggs and Saffron | $22 | | Seared Scallops Grand-Mère (wild mushroom, fingerling potato, kale, bacon, top with beurre blanc sauce) | $24 | Catch od the Day | M/P | | Grilled Albacore Tune with Szechuan Pepper Crust and Green Peppercorn Sauce | $28 | Grilled Beef Tenderloin with Red Wine Jus | $32 | | Roasted Rack of Lamb with Herb and Parmesan Crust with Rosemary-Honey Sauce | $36 | | | |
Dessert| Cheese Cake with Mix Berry Coulis | $8 | | Fresh Berry and Mascarpone Tart | $8 | | Trio of SweetsChef’s Selection of Three Decadent Creation | $9 | | Frozen Chocolate Oh-Honey So-Fluffy Mousse Bombe | $9 | | Plate of Fresh Fruit, Nuts and Local CheeseFor one $15For two $25 | | | | |
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