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Gourmet
Cuisine ~ Tastefully Presented
In The Big Bear Lake Village
607
Pine Knot Avenue, Big Bear Lake, CA -
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First
Courses
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Soup
du Jour
- 4.00
Asian Greens - 4.00
With
Citrus Vinaigrette, Toasted Sunflower Seeds and Alfalfa Sprouts
Panzanella
-
8.00
With Lime Marinated Chicken Breast, Crispy Garlic Croutons,
Chopped Croutons, Chopped Romaine, Roma Tomatoes, Mediterranean
Cucumbers, Kalamatta Olives with Balsamic Lemon Vinaigrette
Wild
Mushroom & Polenta Lasagna -
7.50
With Porcini Essence
Oven Roasted Leeks with Anjoui Pears - 6.00
And Spicy Rouqefort Dressing
Warm Duck Confite - 8.00
With Candied Balsamic Beets and Baby Arugula
Hand Chopped Ahi Tuna Tartar - 10.00
With Summer Condiments, Homemade Roasted Chili
Chili Oil and Crispy Wontons
Crispy Crawfish Risotto Cakes - 8.00
With Mango Chipotle Salsa
House Cured Citrus Fennel Atlantic Salmon - 10.00
With Marinated Blue Lake Beans, Crispy Potato Strings
and Homemade Crème Fraiche
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Main
Courses
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Rosemary
Scented Pork Tenderloin - 17.00
With Potato Chive Cake, Sautéed Apples and Cabbage
in an Apple Cider Sauce
Slow Cooked Lamb Osso Bucco - 16.00
With Roasted Fennel, Caramelized Onions,
Balsamic Sauce and Garlic Mashed Potatoes
Chicken Breast with Spinach & Goat Cheese -
16.00
On Eggplant Caponatta and Roasted Red Potatoes
Pan Roasted Atlantic Salmon & Portebello Mushroom
- 18.00
With Spinach Mashed Potatoes and Sundried Tomato Sauce
Pesto Crusted Northern Halibut - 19.00
With Basil Mashed Potatoes, Spicy Olive Tapenade and CrispyFennel
Sesame Nori Wrapped Blue Fin Tuna - 18.00
With Napa Cabbage, Wasabi Mashed Potatoes and
Mirin Ginger Buerre Blanc Sauce
Pepper Cognac Filet Mignon - 23.00
(Over One Half Pound Corn-Fed Prime American Beef)
With Roasted Garlic Mashed Potatoes
Oven Roasted Vegetable Platter - 14.00
With Seasonal Vegetables
(Chef Colin enjoys creating new veggie combinations)
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Pastas
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Penne
Pasta with Chicken Breast - 13.00
In a Creamy Garlic Sauce and Chopped Broccoli Rabe
Spaghetti
de Marri - 14.00
With Shrimp, Scallops, Calamari in a Spicy Tomato Chorizo Sauce
Linguini
Agliolio - 11.00
With Lots of Garlic, Toasted Pinenuts, Chives, Flat Leaf Parsley,
Capers, Hot Chili Flakes and Extra Virgin Olive Oil
Risotto
Toscano - 13.00
In White Beans Rosemary Garlic Tomato and Shaved Peccorino Cheese
Drizzled with Chef Colin's Sacred Olive Oil
Handmade
Carrot Gnocchi's - 12.00
With
Shaved Artichokes in a Spicy Red Pepper Sauce
Shitaki
Mushroom Ravioli - 16.00
In Brown Butter and Sage
Penne
Puttanesca - 10.00
With Tomato Sauce, Capers, Kalamatta Olives, Oregano,
Garlic and Red Chili Flakes
Fettucine
with Fresh Asparagus & Atlantic Salmon - 18.00
With Arugula Leaves in a Creamy Pink Peppercorn Sauce
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Sales
tax will be added to all food and beverage items.
We reserve the right to refuse service to anyone.
We are not responsible for lost or stolen articles.
Prices are subject to change without notice.
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