Chloe & Bernard's Menu

January 21, 2004

Nightly Soup, Consommé’, or Potage
$9

Organic and Local Mixed Greens
(St. John, USVI)
With a sun-dried tomato and boursin crostini topped with vine ripe yellow tomatoes, chives, and a shallot-cherry champagne vinaigrette
$12

Braised Romaine Hearts
(California, USA)
Sautéed in balsamic vinegar with red onion confit and topped with strawberries, toasted pine nuts, golden raisons, and asiago cheese
$12

Grilled Egg Plant Napoleon
(Italy)
Marinated in garlic, basil, and olive oil & layered with vine ripe tomatoes and organic greens in black olive & caper vinaigrette with an herb tuile
$12

Tempura Soft Shell Crab
(Japan)
With tossed seaweed salad and chili-sesame vinaigrette with a side of ponzu
$14

Grilled Muscovy Duck Breast
(Italy)
Marinated in garlic, rosemary, thyme, and tarragon atop arugula, radicchio, and a sherry-honey-dijon vinaigrette
$14

Thirds

Grilled Lobster Tail
(Caribbean)
Served with asparagus, citrus salad, and vanilla butter
Market Price

Tenderloin Medallions
(Ireland)
Pan seared with a wild mushroom flan, horseradish mashed potatoes, and beef jus
$32

Pan Seared Day Boat Scallops
(Boston, USA)
Atop a basil, parsnip, leek, and mushroom pancake with a balsamic demi glace
$34

Pesto Grilled Chicken Breast
(Italy)
With roasted sweet peppers, arugula, matchstick potato fries, and tarragon-thyme vinaigrette
$26

Herb Rubbed Pork Tenderloin
(Minnesota, USA)
Stuffed with wild rice, port poached apples, and walnuts finished with chipotle sweet potato mashed and a port-apple-thyme reduction
$30

Grilled Prawns
(Spain)
Stuffed with spinach & wrapped in bacon with chili pepper and tomato rice and lemongrass buerre blanc
$32

Pan Seared Grouper
(Caribbean)
And shallow poached in white wine, thyme, and oregano broth on a bed of tomato concasse, eggplant caviar, and fried shallots
$30