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Black Bass Hotel
With capers, onions and cream cheese
With ginger creme fraiche
Served with crostini
Served with our house salad and strawberry champagne vinaigrette
Flour tortilla topped with refried beans, fried eggs, onions and Monterey Jack cheese; served with salsa verde and sour cream
Petite filet with 2 eggs any style; served with mushroom demi-glace and home fries. Choice of Omelet:seafood newburg shrimp and crabmeat in a cognac cream onion, bacon and gruyere cheese mushroom, asparagus and brie roasted red pepper, caramelized onion and smoked gouda tomato, kalamata olive, feta cheese and herbs
Served with Vermont maple syrup, home fries and choice of breakfast meat
Cheddar cheese grits topped with sautéed spicy shrimp in a roasted tomato cream sauce; served with seasonal vegetables
With roasted red pepper beurre blanc and basil coulis; served with home fries and mixed greens
With canadian bacon, sunny-side up egg and house-made ketchup
Grilled chicken breast, walnuts, grapes and apples
Peanut butter and chocolate cheesecake with brownie base
Sliced bananas and coconut milk custard
Mint mousse with chocolate cookie crust
Jumbo cupcake filled with pastry cream and strawberries
With locatelli garlic crostini
Mixed baby lettuces with grape tomatoes, red onions and sliced cucumbers; served with choice of strawberry champagne vinaigrette or green goddess dressing
Arugula, artichokes, toasted pistachios and parmesan croutons with lemon-dijon vinaigrette
With citrus confit, goat cheese and white balsamic vinaigrette
With micro greens and candied walnuts; served with an herbed greek yogurt dressing
With pepper jack cheese, roasted tomato salsa and buttermilk drizzle
With snow pea salad and spicy peanut dressing
With garlic aioli and roasted red pepper coulis
With wasabi dipping sauce
Phyllo filled with spiced ground lamb, feta cheese and ground pistachio
Classic au gratin with reduced cream, sharp cheddar cheese and sherry
Chilled maine lobster and jumbo lump crabmeat salad with tropical fruit, passion fruit dressing and mango coulis; served with homemade island chips
On whole wheat toast with bacon, lettuce, tomatoes, avocado and wasabi mayonnaise; served with potato salad
With shredded lettuce, roasted tomato, house-made pickles and chipotle remoulade sauce; served with french fries
With sauteed mustard greens, pancetta, onions and creole vinaigrette
With poche's louisiana andouille sausage, sweet peppers and grilled yukon gold potatoes
Topped with house-cured smoked pork belly, pepper jack cheese, barbecue glaze and crispy onions
With gruyere cheese and russian dressing on toasted pumpernickel bread; served with red cabbage jicama slaw and onion rings
In a coconut milk broth, seasoned with galangal, lemongrass and chilies
Sauteed with wild mushrooms, fennel, arugula and tomatoes
Mixed baby lettuces with grape tomatoes, red onions and cucumbers; served with choice of strawberry champagne vinaigrette or green goddess dressing
Chopped iceberg lettuce with house-smoked chicken, house-cured tasso ham, stilton bleu cheese, cooked egg and chopped tomato; choice of honey mustard dressing or white balsamic vinaigrette
Served with catsup
Mixed baby lettuces with grape tomatoes, red onions and sliced cucumbers; served with choice of strawberry champagne vinaigrette or green goddess dressing
With citrus confit, goat cheese and white balsamic vinaigrette
With snow pea salad and spicy peanut dressing
With wasabi dipping sauce
Classic au gratin with reduced cream, sharp cheddar cheese and sherry
Chilled maine lobster and jumbo lump crabmeat salad with tropical fruit, passion fruit dressing and mango coulis; served with homemade island chips
With sauteed mustard greens, pancetta, onions and creole vinaigrette
With poche's louisiana andouille sausage, sweet peppers and grilled yukon gold potatoes
In a coconut milk broth, seasoned with galangal, lemongrass and chilies
Topped with house-cured smoked pork belly, pepper jack cheese, barbecue glaze and crispy onions; served without the bun over swiss chard
A selection of homemade pickled vegetables with whipped sweet cream butter and gluten-free crackers
Roasted garlic hummus, baba ghanoush, tabbouleh salad served with gluten-free flat bread
Bavarian triple creme bleu, French brie and hickory-smoked Gouda with black olive tapenade, fresh grapes and gluten-free crackers
Virginia little neck clams in bass ale with poche's louisiana andouille and chopped tomatoes
With hummus, kalamata olives and cucumber raita
Grilled and served with tropical fruit salsa, key Lime beurre blanc and sweet potato fries
Served with French fries, red cabbage jicama slaw and demi-glace
In a coconut milk broth seasoned with galangal, lemongrass and chilies
Topped with house-cured smoked pork belly, pepper jack cheese, barbecue glaze and crispy onions; served without the bun over swiss chard
With tasso ham and olive oil
Mixed baby lettuces with grape tomatoes, red onions and sliced cucumbers; served with choice of strawberry champagne vinaigrette or green goddess dressing
Arugula, artichokes and toasted pistachios; served with a lemon-dijon vinaigrette
With citrus confit, goat cheese and white balsamic vinaigrette
With micro greens and candied walnuts; served with an herbed Greek yogurt dressing
With snow pea salad and spicy peanut dressing
With wasabi dipping sauce
Classic au gratin with reduced cream, sharp cheddar cheese and sherry
With caramelized cauliflower, swiss chard and a golden raisin-caper dressing
Whole shelled lobster with sea scallops and jumbo shrimp in a saffron vanilla sauce with gluten-free fettuccini
With wild berry reduction, haricot vert and fingerling potatoes
With sauteed wild mushrooms and wasabi beurre blanc; served with mashed yukon gold potatoes
With tropical red chili sauce, refried black bean cake and banana tamale
Seared au poivre with mashed yukon gold potatoes and seasonal vegetables
With stags' leap merlot demi-glace and maitre d'hotel butter; served with potato pave and seasonal vegetables
With mashed yukon gold potatoes and sauteed mustard greens
Grilled and served with sweet potato puree and roasted pineapple salsa
With garlic aioli and roasted red pepper coulis
With snow pea salad and spicy peanut dressing
With wasabi dipping sauce
With port wine, dried cherry puree and candied walnuts
Phyllo filled with spiced ground lamb, feta cheese and ground pistachio
Mixed baby lettuces with grape tomatoes, red onions and cucumbers; served with choice of strawberry champagne vinaigrette or green goddess dressing
Chopped iceberg lettuce with house-smoked chicken, house-cured Tasso ham, stilton bleu cheese, cooked egg and chopped tomato; choice of honey mustard dressing or white balsamic vinaigrette
With pepper jack cheese, roasted tomato salsa and buttermilk drizzle
Served with malt vinegar or catsup
Served with ranch dressing
With tasso ham, olive oil and croutons
Mixed baby lettuces with grape tomatoes, red onions and cucumbers; served with choice of strawberry champagne vinaigrette or green goddess dressing
Arugula, artichokes, toasted pistachios and parmesan croutons; served with lemon-dijon vinaigrette
With citrus confit, goat cheese and white balsamic vinaigrette
With micro greens and candied walnuts; served with an herbed Greek yogurt dressing
Classic au gratin with reduced cream, sharp cheddar cheese and sherry
With caramelized cauliflower, swiss chard and golden raisin-caper dressing
Whole shelled lobster with sea scallops and jumbo shrimp in a saffron vanilla sauce
With wild berry reduction, haricot vert and fingerling potatoes
With sauteed wild mushrooms, soba noodles and wasabi beurre blanc
With tropical red chili sauce, refried black bean cake and banana tamale
Seared au poivre with mashed yukon gold potatoes and seasonal vegetables
With stags' leap merlot demi-glace and maitre d'hotel butter; served with creamed spinach and potato pave
With homemade buttered spaetzle and mustard greens
With an orange-ginger rhubarb compote and jus lie
Grilled and served with sweet potato puree and roasted pineapple salsa
With wild mushroom cream and caramelized red onions
Virginia little neck clams in bass ale with poche's louisiana andouille, chopped tomatoes and hot buttered garlic toast
With tartar sauce and malt vinegar; served with red cabbage-jicama slaw
With hummus, kalamata olives, cucumber raita and grilled pita
With green apple jicama slaw and toasted hazelnut dressing
Grilled and served with tropical fruit salsa, Key Lime beurre blanc and sweet potato fries
Topped with house-cured smoked pork belly, pepper jack cheese, barbecue glaze, and crispy onions; served with french fries
Slow cooked smoked pork shoulder on chipotle brioche roll with barbecue sauce, red cabbage jicama slaw and fried pickle; served with onion rings
A daily selection from chef's repertoire; served on mini Brioche rolls
Sauteed with wild mushrooms, fennel, arugula and tomatoes
A selection of homemade pickled vegetables with whipped sweet cream butter and pumpernickel bread
Roasted garlic hummus, baba ghanoush, tabbouleh salad and grilled pita
Bavarian triple creme bleu, french brie and hickory-smoked Gouda with black olive tapenade, fresh grapes, crostini and crackers
Strawberry compote with lemon and mint, brown sugar biscuits and fresh whipped cream
Caramel mousse and salted caramel sauce over chocolate cake with chocolate covered pretzel
Coconut cream and chewy coconut with a macadamia nut crust "ideal to share"
Chocolate ganache cake and toasted marshmallow semifreddo on homemade graham cracker
With ginger ice cream
Sour cream topping and blackberry sauce
Creamy custard-based, all natural
With homemade granola
With fresh berries
With choice of ham, sausage, bacon or scrapple and home fries, and choice of toast
With choice of ham, sausage, bacon or scrapple
Served with home fries
Served with home fries
Served with home fries
With house-smoked salmon served with home fries
Menu for Black Bass Hotel provided by Allmenus.com
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