The Grille Dinner Menu

-The Grille - AT FRENCHMAN’S CREEK

DINNER MENU

-The Grille - AT FRENCHMAN’S CREEK

APPETIZERS AND STARTERS

SUSHI AND RAW BAR

S APPORO R OLL crispy tempura shrimp, crab salad, cucumber and avocado R AINBOW R OLL California roll topped with ahi tuna, salmon and avocado GF

G ARDEN V EGETABLE C URLS carrot, red beet and Kohlrabi spaghetti lemon thyme tahini dressing, toasted sesame and sunflower seeds GF VT

W ATERMELON H EIRLOOM

VT

GF

T OMATO S ALAD avocado, feta cheese, micro mint sunflower seeds, pink peppercorn, lime juice virgin olive oil C AESAR S ALAD hearts of romaine, shaved Parmigiano-Reggiano herbed croutons I CEBERG W EDGE crisp bacon, red onions, chives, eggs crumbled blue cheese, and buttermilk dressing GF

S USHI S PECIAL OF THE D AY

O YSTERS OF T HE W EEK

GF

cucumber yuzu mignonette ginger cocktail sauce

TABLE SIDE

J AMÓN I BÉRICO famous Spanish cured ham with pan de tomate baguette, vine ripe tomatoes and extra virgin olive oil

S TEAK T OMATO M OZZARELLA S ALAD

GF

VT

arugula pesto, micro basil aged balsamic and extra virgin olive oil

VEGETARIAN · VEGAN

SOUPS

I MPOSSIBLE M EATBALLS garlic zucchini spaghetti, rustic marinara lemon garlic crumbs G RILLED A VOCADO chickpea lentil curry, roasted cauliflower homemade sweet chili sauce R OASTED B EET H UMMUS pickled onions, whipped goat cheese middle eastern spiced chickpeas, pita chips GF VG VT GF VG

C LASSIC O NION S OUP Gruyère cheese crouton

L OBSTER B ISQUE

GF

melon and tarragon

P UMPKIN B UTTERMILK S OUP

GF VT

toasted pumpkin seeds and sage scented cream

CHEF’S FAVORITES

P AN S EARED C ALF ’ S L IVER mashed potato, grilled apple, tobacco onions balsamic demi - glace

G RILLED B ELL & E VANS C HICKEN B REAST butternut squash purée, confit fennel, melted leeks charred peppers, roasted tomato jus preserved lemon - arugula salad GF

6 OZ . G RILLE S IGNATURE C RAB C AKE citrus fennel salad, butter lettuce, avocado poppy seed dressing

L OBSTER P APPARDELLE fennel, leeks, brandied lobster sauce baby heirloom tomatoes

2 LB . M AINE L OBSTER steamed or broiled, baked potato, sautéed spinach, drawn butter crabmeat stuffed add

Gluten Free

Vegan

Vegetarian

GF

VT

VG

-The Grille - AT FRENCHMAN’S CREEK

STEAK TASTING please choose your serving size cooked to your temperature preference includes two sides and one sauce

B ISON T ENDERLOIN the wild cousin of our regular cattle, ultra tender, very lean

A USTRALIAN W AGYU G RADE 9 N EW Y ORK S TRIP this steak is graded for its gorgeous creamy marbling that spreads deep into the meat leading to a new level of richness and softness 4 OZ . | 8 OZ . | 12 OZ .

a high content of omega 3 fatty acids 6 OZ . | 8 OZ . | 12 OZ .

C REEKSTONE F ARMS P RIME N EW Y ORK S TRIP S TEAK tender, juicy and satisfying the preparation needs just nothing a fleeting touch to the flame of the grill. 4 OZ . | 8 OZ . | 12 OZ .

K UROBUTA P ORK “Wagyu of the pork world” - flavorful and tender comes from the Berkshire breed 4 OZ . | 8 OZ . | 12 OZ .

SIDES GF mashed potatoes , GF sweet mashed potato ,

GF VG baked potato , GF VG sweet baked potato

truffle fries , VG sweet potato fries , fried onion rings , GF VG garlic spinach GF creamy spinach , GF VG grilled asparagus , GF VG grilled onions , GF VG charred cauliflower GF VG garlic broccoli , GF VG sautéed green beans , GF VG charred heirloom carrots , VG potato tostones

SAUCES Peter Luger sauce | green peppercorn sauce | Béarnaise sauce Bordelaise sauce | white wine lemon butter | Provençale herb sauce

STEAKS include two sides and one sauce are cooked to your temperature preference

SEAFOOD

S ESAME C RUSTED S EA B ASS garlic ginger zucchini noodles miso tomato chutney, crispy onions D OVER S OLE M EUNIÈRE tableside served with seasonal vegetable medley C EDAR P LANK B ROILED A TLANTIC S ALMON French beans, Provençale tomatoes crispy fingerling potatoes C OLD S EAFOOD P LATTER oyster of the day, jumbo lump crab, jumbo shrimp half of a two pound lobster, sushi of the day classic condiments

14 OZ . C ENTER C UT P RIME N EW Y ORK S TRIP

8 OZ . F ILET M IGNON

14 OZ . A GED P RIME R IB E YE S TEAK

A USTRALIAN L AMB C HOPS

14 OZ . V EAL C HOP

ENTRÉE FOR TWO (served tableside)

W HOLE R OASTED B RONZINO sautéed fennel and leeks

M URRAY ’ S F REE R ANGE W HOLE R OASTED C HICKEN crispy fingerling potatoes charred Brussels sprouts and heirloom carrots maple pecan relish

GF

charred cauliflower lemon beurre blanc

P UBLIC H EALTH A DVISORY : Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may Increase your risk for food borne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked