The Green Room Grille
FIRST COURSE
Lobster Thermidor with Radicchio Slaw ~ 9
in Puff pastry vol-au-vent
Smoked Salmon Mousse with Herbed Blinis and Simple Green Salad ~ 8
layers of mousse stacked on top of Russian Tea Room blinis
Carpaccio a la Cipriani ~ 14
featuring Harry’s Bar Venice Carpaccio Sauce
Escargot a la Bourguignon ~ 9
with French bread croustades
Parmesan Gougères ~ 2
Parmesan and fresh ground black pepper éclair puffs
Gougères Stuffed with Spicy Crab and Shrimp Salad ~ 10
accompanied by a tomato and avocado salad garnish
SOUPS
Classic French Onion Soup ~ 12
broiled with a baguette croustade and emmentaler cheese
Roasted Plum Tomato Bisque ~ 8
served with a parmesan cheese straw
Cream of Brie and Tart Apple Soup ~ 10
garnished with julienne of tart apple and toasted almonds
SALADS
Deconstructed Caesar Salad ~ 6
stacked hearts of romaine lettuce drizzled with house Caesar dressing
Wilted Mesclun Greens with Pancetta-Cherry Vinaigrette & Pine Nut Crusted Chèvre ~ 8
warm salad of spring mix garnished with crispy pancetta, dried cherries, and goat cheese
Tomato, Basil, & Mozzarella Salad with Balsamic Reduction and Basil Jus ~ 10
Caprese salad featuring fresh beef steak tomatoes and basil finished with sweet balsamic sauce
ENTREES
Wild Mushroom Stuffed Angus Tenderloin with Cabernet Demi ~ 32
served with Yukon Gold potato puree and vegetable du jour **
100% Angus Rib Eye from Yoakum, Texas with Chimichurri Sauce ~ 38
served with Yukon Gold potato puree and vegetable du jour **
Stuffed Frenched Breast of Chicken with Feta-Pistou Rose Sauce ~ 25
served with roasted red pepper and asparagus couscous
Broiled Salmon with Horseradish Crust in Citrus Vodka Broth ~ 28
served on a bed of sautéed baby spinach and red Himalayan rice
Baked Sea Bass with a Rhone Beurre Blanc Sauce ~ 28
served with lemon herbed couscous and sautéed spinach
Seared Ahi Tuna with Cantaloupe Salsa 28-
Sashimi-grade Yellow Fin served with red rice and sautéed spinach **
Veal Escalope with Gorgonzola Sauce ~ 24
served with a herb-parmesan gnocchi
Veal Escalope with Tarragon-Shiitake Cream Sauce ~ 24
served with Yukon Gold potato puree and vegetable du jour
DESSERTS
Beignets With Cinnamon Ice Cream ~ 9
served with a honey-bourbon sauce and fresh mint
Chocolate Pot de Crème ~ 6
rich, bittersweet custard with walnut praline topping
Key Lime Parfait ~ 6
layered key lime mousse with caramelized graham cracker sprinkles
Mascarpone Cheesecake with Balsamic Strawberries ~ 7
rich dense cheesecake with a surprising interpretation of the classic strawberry sauce
Italian Cream Cake ~ 7
traditional triple-layered cake with cream cheese and walnut frosting
* * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. More information is available by request.