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Slow braised w- Barbeque demi-glace and jalapeno grits.
Chipotle dusted and pan seared with a tomato basil cream sauce.
With spicy sausage, white wine, garlic, butter and herbs.
Assorted cheeses, dry salami, onion jam, grapes and almonds.
Sauteed shrimp, fresh linguini pasta, diced tomatoes in a white wine garlic herb sauce.
Ruby port reduction and a hint of dark chocolate and topped with a sliver of artisan blue cheese served with creamy mashed potatoes.
Locally made Portobello ravioli in a roasted red pepper cream sauce.
Wild caught Hawaiian swordfish with lemon buerre blanc, finished with a chilled lump crab salad served with creamy mashed potatoes.
Bacon demi-glace, sauteed mushrooms and yukon golds.
Black pepper encrusted, brandy cream sauce and yukon golds.
White wine and Dijon reduction with blueberry mint chutney and roasted yukon gold potatoes.
Atlantic salmon topped with lemon beurre-blanc, olive tapenadeand tomato caper relish, served with yukon gold potatoes.
Oven roasted chicken breast with red wine reduction and jalapeno cheddar grits.
Oven roasted with house made roasted garlic Barbeque sauce served with creamy mashed potatoes.
Topped with blackberries and berry balsamic reduction.
Topped with a chilled mixed berry compote.
Assorted cheeses, dry salami, grapes, toasted almonds and onion jam.
Menu for The Wild Rose provided by Allmenus.com
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