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Western Dinner Menu Highlights

This document is a menu from Chef Hillson's restaurant. It lists appetizers, soups and salads, entrees, and sides. Some highlights include an antipasto platter for $15, escargot and spinach ravioli for $18, a tasting menu for $75 per person plus $35 for wine pairings, seared foie gras for $23, lobster and fennel bisque for $11, pan roasted duck breast for $30, smoked paprika glazed short rib for $31, and wood roasted black striped bass for $29. The menu denotes classic dishes and items that can be cooked to order or contain raw eggs.

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24 views1 page

Western Dinner Menu Highlights

This document is a menu from Chef Hillson's restaurant. It lists appetizers, soups and salads, entrees, and sides. Some highlights include an antipasto platter for $15, escargot and spinach ravioli for $18, a tasting menu for $75 per person plus $35 for wine pairings, seared foie gras for $23, lobster and fennel bisque for $11, pan roasted duck breast for $30, smoked paprika glazed short rib for $31, and wood roasted black striped bass for $29. The menu denotes classic dishes and items that can be cooked to order or contain raw eggs.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

APPETIZERS

Antipasto 15 Chef Hillson’s


(house cured meats
meats, seasonal vegetables & chef’s
selection of cheese) Tasting Menu
Escargot & spinach ravioli with 75 per person 35 for wine pairings
parsley purée
purée* 18
FIRST COURSE
Soft shell crab with heirloom tomatoes, Chilled pea soup with cold poached
poached oysters,
toasted hazelnuts & parsley-
parsley-pancetta pea tendrils & popcorn shoots
vinaigrette 14
Mumm Napa Brut Champagne
Crab cake
cake with lemon-
lemon-fennel salad &
SECOND COURSE
fennel purée 13
Heirloom tomato & arugula salad with crisp
Seared foie gras & cherry tart 23
pancetta & ice wine vinegar
Sautéed mussels with saffron, Brancott Sauvignon Blanc
tomatoes & basil 16
THIRD COURSE
Seared halibut
halibut with fava bean, watercress
SOUPS & SALADS puré
purée & watermelon radish
radish
Lobster & fennel bisque, ZD Chardonnay
garnished with lobster & fennel foam 11
ENTRÉE
Sweet corn soup garnished with
dried corn & red pepper salad 11 Lamb crépinette with fiddle head ferns &
baby spring vegetables
Our daily house-
house-made pâté 13 Row 11 RDLR Syrah
Watermelon & feta salad with arugula DESSERT
& frisée & blood orange dressing 12
Seasonal melon
melons
elons & strawberries marinated
Asian pear
pear & organic mixed in sparkling wine with sorbet
green salad with spiced pecans &
Maytag blue cheese 12
Vin Santo

ENTRÉES
Grilled beef
beef tenderloin with blue cheese Mushroom
Mushroom risotto with baby arugula
potato gallette & roasted spring carrots*
carrots* & aged Parmesan cheese 25
38
Lobster tortellini with butter
Seared George’s Bank scallops with poached Maine lobster & asparagus 42
shrimp soufflé & whole grain mustard cream*
cream*
29 Seared Loch Duart
Duart Scottish salmon,
salmon,
braised shiitake mushrooms,
mushrooms, bacon
Pan roasted duck breast with spiced roasted fingerling potatoes & brown
brown
confit pavé
pavé, sautéed morel mushrooms & butter-
butter-olive oil vinaigrette* 30
shallot Madeira demi-
demi-glace*
glace* 30

FROM OUR FIREPLACE


Smoked paprika
paprika glazed short rib with Pecan wood roasted chicken with lemon
spring vegetable & bulgur wheat salad 31 caper Boulanger potatoes
potatoes 26
T. Cook’s Mediterranean paella*
paella* 28 Wood-
Wood-roasted black striped bass, artichoke
(with ½ lobster tail & claw add 20) & fennel barigoule & kalamata olive purée 29

SIDES
English peas with mint & prosciutto 7 Baby carrots with toasted almonds & dill 8
Seared foie gras
gras 18 Potato purée 6 ½ Lobster
Lobster tail & claw 20
Glazed asparagus & lemon gremolatta 9
denotes [Link]’s classic
An 18% gratuity will be added to parties of 6 or more
We ask that all cell phones be turned off while in the
the dining room
*Can be cooked to order or contains raw eggs
Written information is available upon request regarding the safety of these items

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