3 Courses $35 with Wine $63 ~ Optional 4th Course $9

Chicken & Dumpling

Estampa EstateBlendViognier/Chardonnay, Colchagua Valley 2008

 

Heirloom Tomato & Asian Pear  Salad

With Taleggio Cheese & Almonds

Domaine de Bernier Chardonnay, Loire Valley 2008

 

Pulled Pork Enchilada

With Red Chili Mole and Crème Fraiche

Col des Vents Corbieres Rouge 2007

 

Olive Oil Poached Salmon

With Yellow Tomato Gazpacho

Heartland Pinot Grigio, Oregon 2009

 

Optional 4th Course

Tempura Shrimp

With Iceberg Lettuce and Green Goddess Dressing

Ninety Plus Cellars Sauvignon Blanc, Marlbourough, 2009

Sliced Tenderloin

With Dynamite Braised  Vegetables

Chasing Lions Proprietary Red, California 2006

 

Pan Seared Idaho Trout

 With Purple Hull Pea Relish & Fried Okra

McPherson Viognier, Texas 2008

 

Pork Milanaise

With Radish, Avocado & Cabbage Salad

Vin de Vienne Remeage Rouge, Southern Rhone NV

 

Pan Seared Long Island Duck Breast

With Spinach Pearl Cous Cous & White Asparagus Royale
Leone de Castris Salice Salentino, Puglia 2008

Braised Oxtail & Braised Short Rib

With Potato Hash & Soft Poached Egg

Paringa Sparkling Shiraz, Southeast Australia 2007

Peach Cobbler

With Walnut cinnamon syrup

Casteggio Moscato Dolce

 

Tres Leche Cake

With Fruit Compote

Lustau East India Solera Sherry

 

Chocolate Amaretto Souffle

With Vanilla Sauce

Rare Wine Co. Bual Madeira

 

 Frozen Ice Cream Vacherin

With fresh raspberry pulp

Bottex Bugey Cerdon Rose VDQS NV

Executive Chef/Partner Chris Ward

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Pearl Couscous Carbonara
With soft poached egg and black truffle sauce
Seafood Tartare
With lotus root chips and yuzu vinaigrette
Olive Oil Poached Salmon
With cilantro-avocado sauce and tomato-egg salad

Crisped Foie Gras
With foie gras flan and wild mushroom ragoût

Lobster Soufflé
With creamed brandy lobster sauce

Jumbo Scallops
With tabbouleh and zizikki sauce

Jumbo Lump Crabmeat Enchilada
With jicama salad and crème frâiche

Sashimi of Yellowtail
With jalapeño and ponzu sauce

Chilled Jumbo Lump Crabmeat Tacos
With tomato vinaigrette and yuzu guacamole

Pan Seared Shrimp
With jalapeño cheese grits & tequila-cilantro lime sauce

Fried Quail
With smoked tomato jalapeño grits & avocado salsa

Steak Tartare “Modern Style”
With Butter Fries

Spinach and Ricotta Ravioli
With brown butter sage sauce

Forty-Eight Hour Braised Short Rib (medium rare)
With potato purée

Tagliolini Gratinati al Prosciutto

 
Shaved Artichoke, Fennel and Arugula
With lemon vinaigrette
Marinated Pear and Gorgonzola Salad
With candied pecans and arugula
Kalamata Bread Salad
With feta cheese and preserved artichokes
My Mother’s Wedge of Romaine
With creamy Roquefort dressing and tomato confit
Heirloom Tomato Salad
With Fuji apple, watercress, and Roquefort cheese
Warm Goat Cheese and Beet Salad
With Verjus vinaigrette
 
Dover Sole
With artichokes barigoule, roasted tomatoes & brown butter vinaigrette
Black Cod
With blonde Miso, asparagus and pickled ginger
Wild Mushroom Risotto
With white truffle oil
Pan Roasted Halibut
With artichoke cocktail, roasted vegetables and porcini/truffle sauce
Pepper Crusted Tuna “Mignon”
With cranberry-corn galette and braised chanterelle mushrooms
Cracklin’ Chicken
With mousseline potatoes and vegetable nâge
Filet of Beef
With potato fritter, grain mustard vegetables & porcini sauce
Pork 3 Ways
Fresh Bacon, Grilled Ribeye & Cracklings
Open Flamed Veal Chop
With olive oil potatoes and wilted spinach
Prime New York Strip (Grilled or Au Poivre)
With watercress salad & lyonnaise potatoes
Crisped Salmon
With minestrone sauce and sunchoke relish
Domestic Lamb Shank
With preserved lemons, olives, roasted vegetables & pommes frites


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Pearl Couscous Carbonara With soft poached egg and black truffle sauce



Jumbo ScallopsWith Braised lentils and watercress



Black Cod With blonde Miso, asparagus and pickled ginger


Pepper Crusted Tuna “Mignon”With artichoke cocktail, roasted vegetables and porcini/truffle sauce


Filet of BeefWith potato fritter, grain mustard vegetables & porcini sauce


Tempura Shrimp
With yuzu salad & spiced aioli

Cubed Cut Spicy Tuna
With baby spinach salad

Jumbo Lump Crabmeat Enchilada
With jicama salad and crème frâiche

Pearl Couscous Carbonara
With soft poached egg and black truffle sauce

Chilled Jumbo Lump Crabmeat Tacos
With tomato vinaigrette and yuzu guacamole

Sashimi of Yellowtail
With jalapeño and ponzu sauce

 

Kalamata Bread salad
With feta cheese and preserved artichokes

Mercury Salad
With bacon, tomato, avocado, bread, grilled chicken
Shrimp & jumbo lump crab meat

Cobb Salad
With grilled chicken and thyme demi glace

Oriental Chicken Salad
With cilantro lime dressing and peanut sauce

Caesar Salad
With pear tomatoes and rosemary focaccia
Add grilled chicken
Add grilled shrimp

Pepper Crusted Tuna Zizikki
With panzanella salad

Parma Prosciutto Salad
With asparagus and radishes

 

Veal Piccata or Milanaise
With tomato and vegetable risotto

Braised Beef Taquitos
With Pico de Gallo and guacamole

Black Cod
With blonde Miso and asparagus

Cracklin’ Chicken
With mousseline potatoes and vegetable nâge

Pork Medallion
With tagliolini gratinati al prosciutto

Spinach and Ricotta Ravioli
With pan-seared shrimp and brown butter sage

Wild Mushroom Risotto
With white truffle oil

Braised Lamb Shank
With preserved lemons, olives, roasted vegetables & pommes frites

Crisped Salmon
With minestrone sauce and sunchoke relish

Filet of Beef
With potato fritter, grain mustard, vegetables & porcini sauce

Pulled Pork Enchiladas
With tomatillo sauce and ranchero sauce

4 Cheese Grilled Cheese
With pommes frites

Steak Diane
With pommes frites

Tenderloin Burger or Patty Melt
With cheese and fries

Express Lunch
With soup or house salad and dessert

 
Macaroni and Cheese
Mousseline Potatoes
Pommes Frites with Butter
Asparagus
Sautéed Mushrooms


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Black Cod with blonde Miso, asparagus and pickled ginger




Filet of Beef with potato fritter, grain mustard, vegetables & porcini sauce

Norwegian Smoked Salmon 
With traditional garnish
Tempura Shrimp 
With sweet and sour dipping sauce
Shrimp cocktail
With guacamole and chili sauce
 
Heirloom Tomato Salad 
With red onion and Roquefort cheese
Caesar Salad 
With pear tomatoes and rosemary focaccia
Add grilled chicken
Add grilled shrimp
Pepper Crusted Tuna Zizikki 
With panzanella salad
Marinated Pear and Arugula Salad 
With candied pecans and gorgonzola
Kalamata Bread Salad 
With feta cheese and preserved artichokes
 
Classic Eggs Benedict  
Pork Tinga 
With fried eggs and smoked jalapeño hollandaise
Cheese Omelet 
With roasted Yukon gold potatoes
Custard Eggs Brouilles 
With applewood smoked bacon and roasted potatoes
Crabmeat Hash and Poached Eggs 
With hollandaise
Chilaquiles (migas) 
With tomatillo salsa and guacamole
Fried Chicken and Waffles  
With creamy gravy
Belgian Waffles with Vermont Maple Syrup
With pecans or strawberries with cinnamon cream
Chocolate Chip or blueberries Pancakes
With maple syrup
 
Veal Piccata or Milanaise 
With tomato and vegetable risotto
Black Cod 
With blonde Miso, asparagus, and pickled ginger
Cracklin’ Chicken 
With mousseline potatoes and vegetable nâge
4 Cheese Grilled Cheese 
With soup or house salad and French fries
Crisped Salmon 
With gazpacho sauce, avocado puree, and pickled vegetables
Filet of Beef 
With potato fritter, grain mustard, vegetables & porcini sauce
Steak Diane  
With pommes frites
Tenderloin Burger 
With cheese and fries
 
Applewood Smoked Bacon
Roasted Potatoes
Southern Style Grits
Jalapeño Cheese Grits
Macaroni and Cheese
Mousseline Potatoes
Pommes Frites with Butter
Asparagus
Sautéed Mushrooms


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