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Skyline Kitchen and Vine
1 lb. Shallots, garlic, chili flakes, bacon, white wine butter sauce.
White Caesar dressing, Parmesan cheese, housemade crostini.
Jumbo lump crab, pesto aioli.
Mozzarella, basil, olive oil, aged balsamic.
Goat cheese, chorizo, thyme.
Marinated in soy, cumin, cilantroand pepper, bell peppers, red onions, mushrooms.
Goat cheese mousse, aged balsamic, herb oil.
Citrus beurre blanc, celery root salad.
Pick 4 small plates.
Chef choice 5, bread, honey, fruit.
Butter lettuce, shredded carrots and bean sprouts, cilantro.
Sesame crusted sushi grade ahi from Hawaii, Asian slaw with ponzu, unagi sauce.
Stuffed with goat cheese.
Braised with applewood smoked bacon, onions.
Sweet Thai chili glaze on crispy polenta.
Seasoned, veal demi, potato.
Veal demi, veggies and potato.
Tomato, basil, onion, garlic, balsamic.
Veal demi, mushroom risotto, chimichurri sauce.
Caramelized onions, aged Vermont white cheddar, steak sauce aioli.
Fresh pasta, housemade meat sauce, Parmesan cheese, crostini.
Mixed greens, balsamic vinaigrette.
Goat cheese and prosciutto.
Hawaiian sushi grade ahi, mango-pineapple salsa, avocado relish, shallots.
Parmesan, balsamic vinaigrette, mixed green salad.
Vanilla ice cream, bananas, rum, brown sugar, butter.
Flourless, berry puree.
Sparks NV.
Menu for Skyline Kitchen and Vine provided by Allmenus.com
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