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PP Dinner

This document provides an extensive appetizer and entree menu for a restaurant. The appetizer section lists over a dozen small plate options including lobster bisque, calamari, tuna tartare, sea scallops, crab cakes, escargots, smoked salmon, salads, and foie gras. The entree section features a variety of fresh fish, shellfish, meat, and poultry dishes cooked with different preparations and accompanied by vegetable sides. Signature dishes include beef short ribs, duck breast, lamb rack, and lobster.

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eatlocalmenus
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209 views3 pages

PP Dinner

This document provides an extensive appetizer and entree menu for a restaurant. The appetizer section lists over a dozen small plate options including lobster bisque, calamari, tuna tartare, sea scallops, crab cakes, escargots, smoked salmon, salads, and foie gras. The entree section features a variety of fresh fish, shellfish, meat, and poultry dishes cooked with different preparations and accompanied by vegetable sides. Signature dishes include beef short ribs, duck breast, lamb rack, and lobster.

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
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APPETIZERS

Main e Lob st er Bis qu e

Half Ma in e Lo bst er in M ain e Lob st er Bis qu e

Iced Nor th ea st O yst ers o f th e Day (6)


Red Wine Pink Peppercorn Mignonette

Crisp y Po in t Ju dit h C ala mar i


Tagliatelle Pasta, Garlic Blue Hill Mussel Cream and Micro Parsley

Pristin e A hi Tu na Tar tar e


Fresh Ginger Micro Salad, Wasabi Lime Foam

Sear ed Ma ine Sea Sca llo ps


Baby Spinach, Ricotta Gnocchi and Chanterelle Mushrooms

Fr es h “ Norto n Sou nd ” Red K ing Crab


Florida Citrus, Ginger and Hass Avocado

Bak ed Ma ryla nd J um bo Lu mp Crab Cak e


Celery Mustard Butter Sauce

Wild Burgu nd y Es cargot s


Baked in Small Pastry Crocks with Fresh Tarragon and Pernod Garlic Butter

Fr es h Ju mbo Lu mp Cr ab Co ckta il o n Ic e
Traditional Red and Crab Mustard Sauces

Ch ef Gar y’s A pplewood Smok ed Salmo n, “C arv ed T ableside”


Minced Vidalia Onions, Tiny Capers, Herb Salad and Potato Blini

Mesclun Far m Gr een s on Cho pp ed Cou ntr y Salad


Crisp Asian Pear and Fresh Coach Farm Goat Cheese

Crisp ed Veal Sw eetbr ea ds, Ma xim


Baby Leaf Spinach, Swiss Chard,, Whole Grain Mustard Veal Jus, Capers

Sear ed H uds on Valley Foie G ras


Caramelized Pineapple Quince and Huckleberry Port Reduction

Tend er But t er L ettu c e


Shaved White Mushrooms and Virginia Pecorino Cheese Lemon Shallot Vinaigrette

War m Ba by Sp in ach a nd Wat ercr es s Sala d


Applewood Smoked Bacon, Candied Button Shiitake Mushrooms
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E N T R E E S

SIGNATURE GRILLED WHOLE FRESH FISH


FILETED TABLESIDE

Fresh Gen uin e Dov er S ole


Sautéed, E.V. Olive Oil, Lemon and Capers

Fresh E ur ope an B as s
Grilled with E.V. Olive Oil, Lemon and Oregano

Wild Kin g Sal m on, Sl ow R oas te d


White Asparagus, Swiss Chard and Baby Spinach, Marcona Almond Browned Butter

H aw aii an Ahi Tun a Loi n


Sushi Rice, Golden Beets, Pickled Wild Leeks and Tempura Avocado, Orange Soy Reduction

Main e Le m on Sol e Fr an ces e


Artichokes, Carrots and Lemon Butter Sauce, Capers

Butter Br aise d May a S hrim p


Campanelle Pasta, Leaf Spinach and Light Garlic Froth

Wes t Vir gini a Ph e as an t


Roasted Breast with Andouille Sausage and Mushroom Filled Thigh
Roasted Organic Carrots, Turnips and Cippolini Onion, Rosemary Garlic Cream

Ch ef Gary’ s “39 H our ” Be ef S h ort Ri b an d Se are d F oie Gr as


Green Asparagus, Grape Tomatoes and Sweet Onion

Grille d Me adow Ve al Ch op
Potato “Three Ways,” Buttery Puree, Truffled Ragout and Fingerling Chips

Cris pe d Maple Le af F arm Duck Br eas t


Port Glazed Grapes, Blue Cheese Tortellini, Watercress, Valencia Orange Duck Jus

Her b Cr uste d Lam b R ac k


Swiss Chard, Golden Potato Appenzellar Gratin, Natural Jus

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Pan o’ s & P aul’ s “Si gn ature ” Col d W ater Lobs ter T ail
In a Thin Crisped Batter, Honey Mustard and Drawn Butter

Ce nter Cut File t Mi gn on “Pe pper S te ak ”


Filet Mignon in Cracked Peppercorns with Mushroom Ragout,
Potato Confit, Port Braised Shallot and Brandy Pepper Sauce

Grille d Cen ter Cut 10 oz File t Mi gnon


P & P’s Potato Gratin

Grille d Pri me N. Y. S tri p Sirl oin 12 oz


Crisped “Potato Tots” and Roasted Mushrooms

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