From our Seafood Bar. Small Plates
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- Doris Bryant
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1 From our Seafood Bar Oysters on the half shell 1/2 dozen 16 ask server for today s fresh selection served with chef s condiment tray Fried Calamari Asian slaw, sweet-pungent sauce and togarashi aioli 8 Prawn and Crab Cocktail Asian slaw, wasabi cocktail sauce and avocado 12 Steamed Mussels and Clams New Zealand green-lip mussels in a spicy garlic white wine broth and Northwest clams in a spicy tomato herb broth served with garlic toast 10 Small Plates Fruit and Cheese Plate dried figs, candied nuts, fresh honeycomb, quince paste and port syrup three cheeses 12 five cheeses 18 seven cheeses 24 Beverly s Steak Diane pan seared Kobe tenderloin finished with Dijon peppercorn demi glace and toasted garlic bread points 16 Truffle Fries served with chef s condiment tray 8 Wild Mushroom Fondue mushrooms, shallots, Parmesan and Brie cheeses served with tempura asparagus, grilled olive bread, assorted dried fruit and house made crackers 14 Bison Carpaccio with fried capers, white truffle oil, smoked sea salt, minced red onion, horseradish foam, garlic Dijon aioli and toasted baguettes 16
2 Gardens and Orchards Sweet Onion Soup finished with toasted crouton and melted Gruyere cheese 7 Soup Maison ask your server for today s selection 7 Beverly s Caesar Salad Romaine hearts tossed in our classic dressing with garlic croutons and Parmesan-Reggiano cheese 8 Beverly s House Salad organic field greens in a toasted lavosh ring, carrots, grape tomatoes, white cheddar cheese, red onion, cucumber and huckleberry vinaigrette 8 Grilled Endive and Prosciutto Salad Organic winter greens, grilled Belgium endive, candied balsamic onions, warm breaded goat cheese, candied pumpkin seeds, fresh figs, dates, and ham prosciutto finished with a spicy mustard vinaigrette 10
3 Fields and Pastures New Zealand Rack of Lamb Parmesan and herb encrusted lamb rack with béarnaise sauce served with jasmine rice and winter vegetables 42 Chicken Oscar and Lobster pan seared free range chicken breast served atop lobster mashed potatoes topped with Alaskan king crab legs and finished with a rich béarnaise sauce, served with winter vegetables 38 New York Strip Loin flown from Chicago, eight ounce center cut choice steak grilled with a cabernet reduction and locally foraged mushrooms served with Yukon mashed potatoes and winter vegetables 30 Snake River Farms Kobe Filet Idaho raised American Kobe beef center cut served with Beverly s signature French fries, winter vegetables and chef s accoutrement tray 55 Beverly s Surf and Turf four ounce USDA prime center cut, seasoned with kosher salt, garlic and pepper with four Mexican white jumbo scampi prawns served with Yukon mashed potatoes, winter vegetables and chef s accoutrement tray 55 Winter Harvest Vegetarian Selection Chef Tyler s weekly selection 24 Chef Tyler s Recommended Additions Alaskan King Crab Legs twelve ounces served with clarified butter, Beurre Nante and béarnaise sauces 36 Lobster simply grilled seven ounce tail served with drawn butter, lemon butter and béarnaise sauces 32 Prawn Skewer four grilled Mexican white jumbo Prawns 12
4 Sea Dwellers Chilean Sea Bass pan seared atop lobster and King crab orzo finished with a lobster Beurre Nante sauce and served with winter vegetables 42 Seafood Gratinee seared scallops, white fish and prawns finished in a rich lobster cream sauce served with Yukon Gold mashed potatoes and winter vegetables 38 #1 Sashimi Grade Hawaiian Ahi Tuna flown from Honolulu, encrusted with black sesame seeds and seared served with jasmine rice, candied and pickled ginger, spicy Diakon radish sprouts, soy glaze, wasabi aioli and Asian slaw - recommended rare 36 Lobster Duet two seven ounce lobster tails one simply grilled and the other oven roasted stuffed with our Dungeness crab mix served with Jasmine rice, winter vegetables and chef s accoutrement tray - Market Price Diver Sea Scallops pan seared and sautéed with a white wine and lemon juice served atop fried polenta with beurre nante sauce, leeks, bacon, organic green garbanzo beans and oyster mushrooms 32 Fresh Baked Desserts Soufflés: huckleberry, Godiva chocolate or Grand Marnier 12 Beignets with caramel sauce, brandy anglaise and cinnamon apple sauce 8
5 Beverly s Commitment to Excellence Our goal is to create an outstanding dining experience to complement our magnificent view. Our service staff looks forward to meeting your needs and expectations in a world class restaurant. Our culinary team only uses the best organic and sustainable products available, sourcing from local farms first. We are proud to offer some of our nation s best products like our Prime Cut steaks from Chicago and Ahi from Honolulu. We are honored to present one of the most award winning wine lists in the entire Pacific Northwest, offering over 2,000 carefully selected and matured wines. Thank you for choosing to join us this afternoon! General Manager - Jeremiah Neal Chef de Cuisine - Tyler Schwenk Sommelier - Eric Cook Hagadone Hospitality, Inc.
Dinner House Featuring Steaks and Seafood APPETIZERS. *Fried Calamari 12 Finished with sesame ginger & wasabi aïoli. *Jumbo Prawn Cocktail 12
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Plated Dinners Appetizers Please select an appetizer to begin composing your plated meal. First Course: Appetizers Select One Fresh Cut Fruit in Parfait Glass with Mint Garnish Fresh Cut Fruit with Sorbet
More informationWalleye Almondine. Grouper. Salmon. Provimi Veal Chop. Veal Piccata
Please see your server for the availability of our chef s features. Walleye Almondine 8 oz. filet served over lump crab risotto with bell peppers, asparagus, and an almondine sauce. 30 Grouper 8 oz. filet
More informationSMALL PLATES. JUMBO SHRIMP COCKTAIL brandy horseradish cocktail sauce. STEAK TARTARE * parsley, cornichon, capers, red onion
APPETIZERS SMALL PLATES JUMBO SHRIMP COCKTAIL brandy horseradish cocktail sauce STEAK TARTARE * parsley, cornichon, capers, red onion SESAME CRUSTED TUNA TATAKI * cilantro yogurt, puffed couscous, togarashi
More informationSOON TO BE FAMOUS GARLIC CHEESE BREAD 6.
SOON TO BE FAMOUS GARLIC CHEESE BREAD 6. LUNCH SALADS FIELD GREENS HAND-PICKED GREENS, CANDIED WALNUTS AND OVEN ROASTED SHALLOT VINAIGRETTE 7. HOUSE MOZZARELLA AND TOMATO HOME-MADE MOZZARELLA, VINE RIPENED
More information~ 4/6/19 ~ ~ Appetizers ~ *Pan Seared Rare Tuna Cold Yakisoba Noodles, Sesame, Peanuts Sauce, Carrots, Peas, Scallions 16
~ Appetizers ~ *Pan Seared Rare Tuna Cold Yakisoba Noodles, Sesame, Peanuts Sauce, Carrots, Peas, Scallions 16 Sweet & Salty Fried Brussel Sprouts Sweet Soy, Toasted Sesame Seeds, Crispy Pancetta, Candied
More informationSilver Package. Cocktail Hour Artisan Domestic & Imported Cheese Display with Sliced Baguettes & Crackers Seasonal Crudités & Dip.
Silver Package Artisan Domestic & Imported Cheese Display with Sliced Baguettes & Crackers Seasonal Crudités & Dip Salad Selections Served with rolls and butter. California Spring Greens with Cucumber,
More informationHors d Oeuvres. HOT, HAND-PASSED priced per piece, minimum 12 pieces. CHILLED, HAND-PASSED priced per piece, minimum 12 pieces
Hors d Oeuvres HOT, HAND-PASSED priced per piece, minimum 12 pieces SWEET & SPICY FILET MIGNON SKEWERS* peppercorn sauce 4 CHICKEN SATAY teriyaki marinade, smoked jalapeño aioli 3 MAPLE GLAZED SLAB-CUT
More informationPRIVATE EVENT DINNERS
PRIVATE EVENT DINNERS HORS D OEUVRES AND APPETIZERS COLD Priced per 24 pieces Poke Tuna 60 Asian slaw, wasabi Kobe Beef Carpaccio 60 Grilled red onion, parmesan, truffle, local cress on focaccia Oysters
More informationTHREE COURSE DINNER MENU
THREE COURSE DINNER MENU FIRST COURSE Signature Crab Cake Steak Tartare Wollensky s Famous Split Pea Soup Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In
More informationStewart Manor Country Club
Stewart Manor Country Club 51 Salisbury Avenue, Stewart Manor, New York 11530 (516) 328-7540 www.stewartmanor.com Wedding Package Butler Service Hot Hors d oeuvres Select Six Potato Pancake w/ sour cream
More informationDinner For Two $140. First Course Choose one each from the following: Caesar Salad, Tower Salad, Lobster Bisque, Soup du Jour
Dinner For Two $140 *For an additional $20.00 per person you can enjoy this wine flight that has been professionally paired with each course for a complete and enlightening dining experience. Enjoy! First
More informationG R O U P FUNCTIONS. Private Rooms. Buyouts (limited availability)
G R O U P FUNCTIONS At Vons Steakhouse & Oyster Bar, we know how important special occasions are to our guests. Vons is the perfect venue for birthday celebrations, wedding receptions, engagement parties,
More information~ The Captain s Table ~
Our food is freshly prepared on board using the finest local purveyors. Our prices include round tables with upgraded linens and evening votives for your dining pleasure. Our Cruise Director and ample
More informationLes Entrées. Huitres. Fruits de Mer. Plateau de Fruit de Mer. Seafood &Crustacean Platter
Plateau de Fruit de Mer The Seafood 2.990 Oysters Gillardeau 3 Royal 3 Marennes Oléron 3 Saint Kerber Ireland 3 Fine (n4) 6 Razor clam 6 Mussel 12 Clams 4 Almond clam 2 Whelks 12 TheCrustacean 3.990 1
More information"Laissez les bon temps rouler"
GOUTE (APPETIZERS) Crawfish Bayou Techè.................................. 10 Fried green tomatoes, bronzed crawfish tails, with Cajun hollandaise Lafayette Blue Crab Cakes................................
More informationLarge Party Pickup & Drop Off Menu Corporate. Wedding. Social Event.
Large Party Pickup & Drop Off Menu Corporate. Wedding. Social Event. Menu. Have a specific item in mind, let us know! Our culinary team can accommodate almost any request you may have. Appetizers. 20 Pieces
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