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Sherry & gruyere.
Dijon mustard & red grapes.
Served with shallot mignonette.
Served with mustard vinaigrette.
Served with mango & parsley coulis with crisp onions.
Served with white truffle oil & red wine.
Served with roasted garlic & virgin olive oil.
Served with goat cheese & lemon risotto.
Served with baby watercress & ginger mustard.
Served with roquefort & toasted crumbs.
Served with rare tuna, black olives & new potatoes.
Served with mushrooms & scallion lo mein mirin glaze.
Served with onion rings & jicama slaw.
Served with avocado, romaine & roasted holland peppers.
Served with pommes frites & sauteed mushrooms.
Tai grilled shrimp cold sesame noodles, green onion & peanut sauce.
Lump crab & poached shrimp avocado, spicy topico mayo & gaufrette potato.
Crisp parmesan cookie & red wine syrup.
Shaved fennel, roquefort, pomegranate seeds lemon pepper vinaigrette.
Creamy sriracha sauce with sweet garlic fresh baked popover.
Garlic croutons & shaved parmigiano.
Served with almonds & lump crab.
Served with morels & chive beurre blanc.
Served with coconut milk & sambal lime & bermuda onion baked plantains.
Served with wilted leaf spinach & sun dried dates whole grain mustard & cracked pepper demi glace.
Served with pesto dressing & balsamic syrup tiny greens.
Served with coach farms goat cheese, toasted cumin & kaffir lime oil.
Served with mascarpone polenta jumbo steamed asparagus & port glaze.
Served with wild mushroom duxelle sauce perigourdine.
Served with scallion lomein with pear tomato wild mushrooms & asparagus tips.
Served with creamed spinach & truffle potato puree candied shallot sauce.
Served with brown sugar & cayenne rub gratin potatoes & creamed spinach sauce bearnaise.
Served with mushroom risotto & haricot vert saute of wild mushrooms.
Served rare spicy seaweed salad szechuan long beans wasabi & soy sauce.
Served with gratin potatoes, jumbo asparagus & hudson valley morel cream.
Served with szchuan vegetables toasted pumpkin seeds.
Served with parsnip mousseline & french green beans port glaze.
Served with crisp lotus root, baby bok choy sugar snap peas & dashi broth.
Served with brined & roasted tenderloin sun dried fig farro apricot gastrique & pickled mustard seeds.
Served with baynes sound, british columbia. Per piece.
Served with pugent sound , washington state. Per piece.
Served with malpeque bay, pei. Per piece.
Served with oyster bay. Per piece.
Served with lingonberry gelee.
Served with red onion creme fraiche.
Served with onions & apple.
Served with roquefort & crumbs.
Served with spicy mango chutney.
Served with romesco.
Served with white truffle & port.
Served with dry sack.
Served with black truffle & parmigiano.
Truffle potatoes & haricot vert.
Baby bok choy & lomein.
Parmigiano & olive oil and fennel sausage.
Medley of vegetables & roasted garlic.
Avocado & cucumber salad.
Caesar salad & garlic croutons.
Beefsteak tomato, red onion & brioche bun.
Field lettuce salad & dijon mustard sauce.
Dried fruit compote.
Served with lady fingers.
Served with fresh strawberries.
Served with chocolate ice cream.
Served with warm cinnamon doughnuts.
Served with coffee ice cream.
Served with pistachio ice cream.
Menu for Restaurant X & Bully Boy Bar provided by Allmenus.com
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