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Dinner.

Dinner Menu

Winter 2015

Starting February 14, 2015

5:00PM - 9:00PM

 

-Starters-

 

Artisanal Bread Board

House made fresh bread & preserves with assorted whipped butter

5

Potato Leek Soup

Pureed Yukon gold potatoes, melted leeks & fresh herbs

6

Herbed Truffle Fries

Crispy skin-on potatoes, white truffle oil, parmesan cheese & herbed mayonnaise

7

Roasted Beet & Radicchio Salad

Roasted multi-color beets, grilled radicchio, German blue-triple Cambozola crouton & walnut-oregano vinaigrette

8

Princeton Club Caesar Salad

Romaine Lettuce, polenta croutons, white anchovy & parmesan crisp

8

Capellini with Cured Salmon & Truffled Egg Salad

Whole wheat pasta, English cucumber, lemon-caper-fennel pollen vinaigrette

8

Crab Cake with “Speckled” Saffron Aioli

Jumbo lump crab, creamy aioli & crustacean oil

12

Marinated Skirt Steak

Thin sliced grilled beef, arugula-tomato confit salad, roasted pumpkin seed coulis, & saba dressing

14

 

-Entrée Selections-

 

Grilled Organic Tofu

Marinated extra firm soy bean curd, roasted cauliflower, baby kale, savory quinoa & curried carrot pure

18

 

Grilled Chicken Breast

Pan seared natural chicken breast, roasted chicken jus, baby carrots & lemon-pepper risotto cake

22

 

Fig “Barbecued” Pork Tenderloin

Kurobuta Pork, smashed roasted sweet potatoes, grilled apples & green chile cornbread

24

 

Pan Roasted Sea Bass

Baramundi sea bass, toy box tomatoes, braised celery root, truffled sweet corn puree, toasted almond-cream & saffron oil

27

 

Pinot-Plank Salmon

Sustainable Scottish salmon, spinach-walnut puree, crispy fingerling potatoes & essence of red wine

27

 

Bistro Steak Chimichurri

Rich hanger steak, tomato confit, smoked polenta & Argentinian style chimichurri

28

 

Grilled New York Strip

1855 Black Angus beef, potatoes Aligot, gorgonzola compound butter & Guinness stout demi-glace

34

 

Half PHalf Pound Kobe Beef Burger

Succulent American style Kobe Beef, Challa bun & truffle fries served with choice of soup or house salad

18

 

 

-Menu Preparation-

Executive Chef Matthew J. Roberts

Chef de Cuisine Melanie J. Coleman

Sous Chef Lawrence Andrea

 

 An 15% service charge will be applied to all parties of six or more.

Substitutions will be allowed at the kitchen’s discretion and may incur an additional charge.

Please inform your server of any dietary restrictions.

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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