Thursday, November 6, 2014

Copper Grille entrees 11-7-14 and 11-8-14

Grilled Angus Bistro Steak
House “Zip” Sauce, Horseradish-Buttermilk Whipped Potatoes, Sautéed Broccoli      18 

Braised Duck Legs
Cannellini Bean Cassoulet, Leeks and Parsnips, Golden Pearl Onions, Smoked Duck, Pork Sausage    17.5

Chicken Francesca
Creamy Parmesan Risotto, Shaved Garlic, Lemon, Artichokes, Basil, Chardonnay, Sautéed Squash Medley    16.5

Dungeness Crab Risotto
Caramelized Fennel, Baby Spinach, Tangerine-Vanilla Beurre Blanc, Winter Citrus Salad    19.5

Oven Roasted Salmon              
Pan Fried Jerusalem Artichokes and Brussels Sprouts, Applewood Bacon and Oyster Mushroom, Onion Soubise, Cauliflower-Sunchoke Veloute     18      

Pasta of the Moment
Spaghetti Carbonara, Applewood Bacon, Prosciutto, Poached Egg, Sage, Crunchy Parmesan Bread Crumbs      16.5