Menu Project for School: Which ONE entree would you order off of this menu?
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Pan-seared chicken breast with mushroom risotto and sauteed asparagus - $20.00
Duck Tacos - 3 tacos with duck confit topped with mango salsa on a flour tortilla and served with black beans and wild rice - $15.00
Filet Mignon - Prime 8oz filet with pommes puree and sauteed asparagus - $32.00
Rosemary Lamb Chops - 3 pan-seared lamb chops seasoned with rosemary and sage, served with sauteed fennel and onions and roasted red potatoes - $30.00
Scallops - Pan-seared scallops with shrimp risotto and topped with a rich lemony hollandaise sauce - $29.00
Tuna Nicoise Salad - Butter leaf lettuce, radishes, cucumber, celery, tomatoes, red and green peppers, hard-boiled egg, topped with pan-seared tuna and a raspberry vinaigrette - $15.00
Lobster Bisque - Creamy bisque soup with fresh Florida lobster tail and garnished with cheese crisp and avocado slices - $15.00
Stuffed Mushrooms - Meaty portabella mushrooms stuffed with pesto sauce and a mixture of parmesan and romano cheese with a dual reduction white wine sauce - $10.00