Dinner
Lunch

Steakhouse Dinner Menu - Appetizers
- Iced Shellfish Tower
  
  Maine lobster, cold water oysters, jumbo shrimp, alaskan king crab leg
- Florida Jumbo Shrimp Cocktail
  
  Pink brandy and traditional cocktail sauces

Steakhouse Dinner Menu - Salads
- Vine Ripe Tomato and Sweet Onion
  
  Red wine herb vinaigrette
- Mini Iceberg Lettuce and Vine-Ripe Tomato
  
  Applewood smoked bacon, chives, egg, creamy buttermilk dressing
- Caesar Salad
  
  Parmesan reggiano and brioche croutons
- 103 West Chopped Salad
  
  Crispy romaine lettuce, tomatoes, hearts of palm, maytag blue cheese, eggs sweet onions, peppers, garbanzo beans, creamy basil dressing

Salads
- Ashland Farm Greens and Grape Tomatoes
  
  Feta cheese, kalamata olive croutons, aged sherry-pommery vinaigrette
- Hammock Hollow Greens, Roasted Pear, Candied Walnuts
  
  Crispy vermont goat cheese, aged sherry-orange vinaigrette
- Boston Bibb Lettuces and Endive
  
  Maytag blue cheese, candied walnuts, apple, citrus vinaigrette
- 103 West Chopped Salad
  
  Crispy romaine lettuce, tomatoes, hearts of palm, maytag blue cheese, eggs sweet onions, peppers, cucumbers, garbanzo beans, creamy basil dressing
- Caesar Salad
  
  Egg-less caesar dressing, parmesan-reggiano, brioche croutons
- Iceberg Lettuce Wedge and Vine-Ripe Grape Tomato
  
  Applewood smoked bacon, chives, egg, creamy blue cheese dressing

Soups
- Maine Lobster Bisque
  
  Cognac creme
- Chilled Potato-Leek Soup
- 103 West Creamy Onion Soup
  
  Parmesan crouton
- Roasted Heirloom Tomato Bisque

Entrees - Seafood and Chicken

All entrees are complemented with fresh seasonal vegetables as selected by our executive chef.
- Florida Grouper, Alaska Halibut, Organic Irish Salmon
  
  Tomato-shallot butter sauce select one
- Maine Lemon Sole Sauteed Meuniere
  
  Lemon brown butter
- Combo Sauteed Jumbo Florida Shrimp and Maine Diver Scallops
  
  Lemon-parsley butter
- Grilled Block Island Swordfish
  
  Roasted portobello, port wine sauce
- Double Breast of Tangelwood Farm Chicken
  
  Filled with wild mushrooms shallot spinach, brandy cream sauce
- Roasted or Grilled Tangelwood Farm Chicken Breast
  
  Hunter style mushroom sauce

Entrees - Steaks Chops and Lobster
- Pano's Signature Cold Water Lobster
  
  Tails thin batter flash-fried, honey mustard sauce, drawn butter
- Combo Grilled Petite Filet Mignon and Pano's Signature Cold Water Lobster
  
  Tail thin batter, flash fried, honey mustard sauce, drawn butter
- Prime Aged New York Strip, 12 oz.
  
  Natural jus
- Roasted Rack of Colorado Lamb
  
  Boulangere potato, bordelaise sauce
- Grilled Berkshire Pork Chop 14 oz.
  
  Fresh peach compote, natural jus
- Filet Mignon Au Poivre, 8 oz.
  
  Mushrooms, port wine braised shallot, confit potato, brandy green peppercorn sauce
- Grilled Filet Mignon 8 oz.
  
  Wild mushrooms, jus

Combination Entrees
- Grilled Petite Filet Mignon and Slow-Roasted Organic Irish Salmon Gremolata
- Grilled Petite Filet Mignon and Mushroom Filled Breast of Chicken
  
  Brandy cream sauce
- Grilled Petite Filet Mignon and Butter-Poached Jumbo Shrimp
- Grilled Petite Filet Mignon and Seared Diver Scallops

Dinner Menu
- Intermezzo
  
  Served between appetizer and entree choose one of the following flavors of sorbet: Meyer lemon, champagne, mango, raspberry
- Cheese Course
  
  Sweet grass dairy farm cheese collection a selection of three cheeses, pecan ficelle chips and quince compte de france cheese brioche, frisee salad and fruit compote. St. nectaire cheese fig preserve and multigrain toast
- Mignardises
  
  Assortment of chocolate truffles, pate de fruits and cookies or white and dark chocolate dipped strawberries served with coffee service

Steaks House Dinner Menu - Steaks and Chops

USDA prime
- Surf and Turf
  
  8 oz. Filet mignon and pano s signature crispy cold water lobster tail
- New York Strip Sirloin 12 oz.
- Bone In Rib Eye Steak 20 oz.
- Veal Rib Chop 14 oz.
- Barrel-Cut Filet Mignon 12 oz.

Steaks House Dinner Menu - Accompaniments

Sides are served family style, two sides are at no charge. Additional sides may be added.
- Garlic Mashed Potatoes
- Baked Potato Wedges with Blue Cheese
- Jumbo Asparagus with Hollandaise Sauce
- Mushroom Caps Garlic Parsley Butter
- Creamed Spinach
- Steamed Broccoli
- Potato Gratin
- Home Fries

Authentic Indian Menu - Hors Doeuvers
- Luqmi
  
  Mini lamb turnovers, mango-passion fruit chutney
- Jeenga Charchari
  
  Crispy tempura shrimp, sweet and spicy garlic sauce
- Crispy Shrimp Egg Roll
- Roasted Lamb Chops Rajasthani
  
  Marinated in garlic, tamarind and mint
- Achaari Paneer
  
  Cottage cheese morsels seared in pickling spices
- Kurkuri Tarkari
  
  Mixed vegetable fritters, tamarind chutney
- Salmon Amritsari
  
  Crispy salmon morsels in spicy batter
- Ajwain Khekra
  
  Ajwain scented jumbo lump crab fritters
- Gosht Kali Mirch
  
  Black peppercorn seared beef tenderloin, tomato chutney
- Braised Beef Brisket Rolls
  
  Spicy tamarind sauce

Desserts
- Pastry Chef Joseph s Grande Dessert Display
  
  Minimum of 50 guests required, additional charge $5.00 per person fruit tarts, chocolate eclair, opera cake, chocolate dipped strawnerry lemon meringue tart, creme brulee, white and dark chocolate mousse cake
- Pastry Chef Joseph s Trio Plate
  
  Dark chocolate mousse cake, classic vanilla bean creme brulee, fresh fruit tart
- Tiramisu Parfait
  
  White chocolate sprinkles, chantilly cream
- Fresh Georgia Peach Tart
  
  Strawberry coulis, chantilly cream
- 103 West Cheesecake
  
  Select one: Hayden mango, meyer lemon, dark godiva, honey
- Grand Marnier Souffle, Chocolate Souffle, Amaretto Souffle
  
  Vanilla anglaise 50 or fewer guests select one
- Almond Tulip Basket
  
  Assorted hurst farm berries chambord whipped cream
- Weiss Chocolate Molten Souffle Cake
  
  Vanilla bean ice cream
- Tropical Fruit Pavlova
  
  Lemon meringue, passion fruit sorbet
- 103 West Creme Brulee
  
  Dark chocolate mousse cake classic vanilla bean creme brulee fresh fruit tart
- Fresh Strawberry Shortcake
  
  Buttermilk biscuit, vanilla bean ice cream

Dinner Enhancements
- Intermezzo
  
  Sorbet. Choose Meyer lemon, Champagne, Mango or Raspberry.
- Cheese Course
  
  Sweet Grass Dairy Farm Cheese Collection (selection of three cheeses, pecan ficelle chips and quince), or Compte de France cheese with brioche, frisee salad and fruit compote, or St. Nectaire cheese with fig preserve and multigrain toast.
- Mignardises
  
  Assortment of Chocolate Truffles, Pâté de Fruits and Cookies or White and Dark Chocolate Dipped Strawberries served with coffee service.
- Cafe 103 West
  
  Pano's Private Reserve Coffee Garnished with Crème Chantilly, Lindt Chocolate Shavings and Cinnamon Sticks (Served family-style at the tables).

Appetizers
- Florida Jumbo Shrimp Cocktail
  
  Hayden mango vinaigrette
- House-Made Organic Irish Salmon Pastrami Gravlax
  
  Potato blini, chives, lemon creme fraiche, quail egg
- Maryland Fresh Jumbo Lump Crab Cake
  
  Pommery lemon butter sauce, micro celery
- Braised Beef Short Rib Ravioli
  
  Buttery braising jus
- Seared Maple Leaf Duck Breast and Confit Spring Roll
  
  Asian slaw, sherry gastrique
- Seared Maine Diver Scallops
  
  English pea risotto
- Pano's Signature Cold Water Baby Lobster Tail
  
  Thin batter, flash-fried, honey mustard sauce, drawn butter
- Florida Jumbo Shrimp and Lump Crab Cocktail Combo
  
  Pink brandy and traditional red cocktail sauces
- Fresh Buffalo Mozzarella, Florida Heirloom Tomatoes
  
  Basil mache salad, white balsamic vinaigrette

Steak House Dinner Menu - Desserts
- Dark Chocolate Creme Brulee
- Weiss Chocolate Molten Cake
  
  Vanilla bean ice cream
- 103 West Cheesecake
- Almond Tulip Tuile
  
  Hurst farm berries, sorbet chambord chantilly cream

Salads
- Boston Bibb Lettuces and Endive
  
  Blue cheese, candied walnuts, florida strawberries, pommery vinaigrette
- Ashland Farm Greens and Roasted Grapes
  
  Feta cheese, toasted almonds, vinaigrette
- Iceberg Lettuce Wedge and Vine-Ripe Grape Tomatoes
  
  Applewood smoked bacon, chives, egg, creamy blue cheese dressing
- Caesar Salad
  
  Egg-less caesar dressing, parmesan reggiano, brioche croutons
- Boston Bibb Layered Salad
  
  Spring peas, vidalia onion, aged cheddar, creamy buttermilk dressing

Soups
- Spring Vegetable Soupe Au Pistou
- Roasted Heirloom Tomato Bisque
  
  Basil pesto essence
- 103 West Creamy Onion Soup
  
  Parmesan crouton
- Fresh Asparagus Veloute
  
  Truffle crouton
- Chilled Yellow Heirloom Tomato Gazpacho

Entree Salads
- Sauteed Florida Striped Bass Bronzini
  
  Field greens and vegetable salad, aged sherry vinaigrette select one
- Grilled Beef Tenderloin and Iceberg Lettuce Wedge
  
  Vine ripe tomatoes, danish blue cheese, red onions creamy buttermilk dressing sliced
- Seared Tanglewood Farm Chicken Breast
  
  Orzo pasta salad, sweet onion, eggs, blue cheese, hearts of palm, avocado, garbanzo beans, peppers, basil vinaigrette sliced
- Parmesan Crusted Prestige Farm Chicken Breast
  
  Baby spinach salad, kalamata olives, artichokes, tomatoes, cucumbers and pastini pasta aged red wine vinaigrette with sweet oregano
- Maryland Jumbo Lump Crab Cake
  
  Served over field green salad, pommery vinaigrette
- Slow-Roasted Organic Irish Salmon
  
  Couscous persillade, tomatoes, cucumbers, olives and arugula, red wine vinaigrette

Entrees

All entrees are complemented with fresh seasonal vegetables and potatoes as selected by our executive chef jeff riedel.
- Tanglewood Farm Chicken Breast A La Francaise
  
  Caper butter sauce
- Seared Tangelwood Farm Chicken Breast with Portabella Ragout
  
  Tomato sherry sauce
- Dijon Crusted Tanglewood Farm Chicken Breast
  
  Thyme jus
- Roasted Double Breast of Chicken
  
  Filled with spinach and feta, san marzano tomato sauce
- Grilled Filet Mignon 6 oz.
  
  Natural jus
- Roasted Sliced Beef Tenderloin
  
  Caramelized onion, natural jus
- Grilled C. A. B. Freshly Ground Hamburger, ½ Pound
  
  Lettuce, tomato and pickle on bbc bun applewood smoked bacon, wisconsin cheddar, french fries optional
- Pappardelle Pasta Primavera with Florida
  
  Shrimp or chicken breast choose one
- Organic Irish Salmon with Spinach and Ricotta Cheese En Croute
  
  Baked in puff pastry, sauce bearnaise
- Roasted Florida Striped Bass or Bronzini
  
  Diced tomato-sherry-ev olive oil select one
- Slow Roasted Organic Irish Salmon, Gremolata

Desserts
- Raspberry-Chocolate Parfait
  
  Chantilly cream
- Dark Chocolate Mousse Cake
  
  Raspberry vanilla swirl
- Fresh Raspberry Eclair
  
  Vanilla creme chantilly
- Key Lime Tart
  
  Citrus coulis
- Fresh Peach (In Season) or Strawberry Napoleon
- Fresh Berries with Creme Chantilly
- 103 West Cheese Cake
  
  Sliced florida strawberries
- Buttermilk Panna Cotta
  
  White chocolate shavings, creme chantilly
- House Made Sorbet
  
  Sugar cookie mango, raspberry, passion fruit select one

Menu for 103 West provided by Allmenus.com

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