Horace and Sylvias Menu Spring 2011

Page 1

First Course French Onion Soup Crouton and Melted Gruyere Cheese

7.

Lobster Bisque Chive Oil and Chunks of Lobster Meat

9.

Publick House Salad Romaine Lettuce,Feta cheese, Kalamata Olive, Tomato, Cucumber and Balsamic Vinaigrette

8.

Untraditional Caesar Salad Romaine Hearts with Tomato, Gorgonzola and Croutons in Caesar Dressing

8.

Endive, Beet and Spinach Salad Tossed with Apples , Pecans and gorgonzola cheese in a Dijon Vinaigrette

9.

Waldorf Salad Apples, Walnuts, and Dried Cherries tossed with Field Greens and Maple Mayonnaise 8.

Haricot Vert Salad Green Bean Salad with red onion,Cherry tomato,Gorgonzola cheese,Pancetta with a Lemon Basil Vinaigrette 9.

Celery Root Salad Blend of Julienned celery, carrot ,Bartlett pear in a creamy orange Cilantro Vinaigrette 8.

Broiled Jumbo Lump Crab Cakes served with Cilantro pesto,Red Pepper coulis and Savory Tapenade sauces

12.

Fish Taco Grilled Corn Tortilla,Corn dusted Mahi Mahi,lettuce,pico di gallo and chipotle sour cream 10.

Crispy Calamari With Shallots, Cherry Peppers, Marinara and Balsamic Reduction

10.

*Vietnamese Tuna Rolls Seared Sesame Tuna with Cilantro, Cucumber, Carrot in Rice Paper 10.

Fresh Mozzarella Frites Hand Breaded and Served with Marinara

8.

Kap’t Krunch Chicken Chicken Breast strips coated in the one and only and served with a honey Dijon dipping sauce

Baked Brie With Candied Pecans, dried cherries , apple Slices and Toasted Baguette

12.

Prince Edward Island Mussels Steamed with Roasted Garlic and White Wine. Available with Marinara 10.

*Seared Tuna Crisps Thinly sliced Ahi Tuna over crispy wonton,wasabi mayo&soy reduction 11.

8.


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