The Lion's Den Bistro Menus

SAMPLE MENU - Reservations Required $50 without Wines $60 with Wines APPETIZER Yellowfin Carpaccio with Avocado Mousse and Guajillo Saffron Emulsion 2005 Brutocao Reserve Chardonnay SALAD Baby Endive with Maytag Roasted Figs and Orange Port Dressing 2006 Brutocao Anderson Valley Pinot Noir ENTREES Cabernet Wood Smoked Salmon Tournedos with Risotto Verde and Bouillabaisse Lobster Sauce 2005 Brutocao Zinfandel Garlic Crusted Roasted Squab with Whole Grain Cranberry Stuffing, Brandied Cherry Reduction and Fennel Bernaise 2005 Brutocao Primitivo Pan Seared Grass Fed Beef Tenderloin with Foie Gras, Crisp Polenta and Madeira Black Truffle Sauce 2004 Contento Vineyard Select Cabernet Sauvignon DESSERT Baked Chocolate Mousse with Cherry Jubilee 2006 Brutocao Zinfandel Port Vegetarian entrees on request.

SAMPLE MENU - Reservations Required $50 without Wines $60 with Wines APPETIZER Blue Point Oysters with Sweet Chili Rose Glaze and Pickled Walla Walla Shallot Sauce 2007 Brutocao Sangiovese Rose SALAD Baby Frisee Lettuce with Warm Chevre and Pumpkin Seed Dressing 2006 Brutocao Reserve Chardonnay ENTREES Almond Crusted Maine Lobster Tail with Water Chesnut Flan & Madras Curry Mussels in a Caramelized Gastrique 2006 Brutocao Primitivo Bacon Wrapped Muscovy Duck Breast with Strawberry Stonefruit Compote, Sweet Potato Ravioli and Cherry Calvados Reduction 2004 Brutocao Reserve Merlot Grass Fed Beef Medallions with Pommes Dauphine, Pickled Pearl Onions and Perigueux Sauce 2005 Reserve Cabernet Sauvignon DESSERT Baked Peppered Chocolate Mousse 2006 Brutocao Zinfandel Port Vegetarian entrees on request.

SAMPLE MENU - Reservations Required $50 without Wines $60 with Wines APPETIZER Sea of Cortez Diver Scallops Over an Apple Bacon Salsa Drizzled with Maple Creme 2007 Brutocao Sauvignon Blanc SALAD Organic Baby Romaine with Maraschino Cherry Caesar Dressing 2006 Anderson Valley Pinot Noir ENTREES Pan Roasted Lobster Tail with Trumpet Royale Compote, Baked Beets & a Pancetta Dijon Reduction 2006 Brutocao Primitivo Guinea Fowl Confit with Sweet Potato Gratin and Cherries Calvados Onion Sauce 2004 Brutocao Reserve Merlot Pepper Crusted Grass Fed Tenderloin with Maytag Figs and Truffled Polenta 2005 Contento Cabernet Sauvignon DESSERT Roasted Caramelized Pears with Zabiaglione Custard Non Vintage Brutocao Tawny Port Vegetarian entrees on request.

SAMPLE MENU - Reservations Required $50 without Wines $60 with Wines APPETIZER Corn Souffle with Lobster Marmalade & Tarragon Reduction 2005 Brutocao Reserve Chardonnay SALAD Butterleaf Greeens with Bleu Cheese Crumbles, Fresh Rasopberries, Caramelized Pecans and Maytag Bleu Cheese Dressing 2006 Brutocao Pinot Noir ENTREES Bacon Wrapped Monkfish with Red Fennel Potatoes and Balsamic Buerre Noir 2005 Brutocao Quadriga Oven Roasted Quail with Sun-Dried Cherries, Roasted Polenta Cake and Wild Mushroom Ragout 2005 Brutocao Zinfandel Herb Crusted Lamb Tenderloin with Hazelnut Potato Gnocchi and Mint Apricot Chutney 200 Brutocao Feliz Vineyard Syrah DESSERT Mousse Napoleon Espresso Zabaglione with Kahlua Whipped Creme 2006 Brutocao Zinfandel Port Vegetarian entrees on request.

 

(prices subject to change)