Host Menu 1 – Feb 2016


Grinnell’s Restaurant

February 2016

From the hosts’ table:

-Eat-

Appetizer

Sampler

Combine one broiled scampi shrimp, with one cocktail shrimp, and our famous sausage stuffed mushroom caps

995

Soup

Butternut Squash Bisque

Served with honey-pumpkin spiced croutons

Cup595

Bowl- 695

Entrée

Beef Bourguignon

Beautifully well marbled beef, simmered for hours in red wine with fresh herbs and vegetables, served with roasted red potatoes, parsnips, and a rich red wine sauce

2395

Lobster Thermidor

Sautéed 10 oz. Canadian Lobster Tail, folded into a sherry-cheddar cream sauce with croutons and a crispy herb-panko crust.

3895

Dessert

Chocolate Brownie Parfait

House made double chocolate brownie served with chocolate ice cream and a caramel drizzle

595

-Drink-

Hahn Estates “SLH” Chardonnay – $1050 / $40

Grown in the Santa Lucia Highlands of Monterey- this chardonnay is noted for its aromas of baked green apples, lychee, and lemon grass. A broad, silky mouthfeel carries through to the finish with notes of butter toffee and vanilla.

Boneshaker Lodi Zinfandel – $950 / $32

This intense, deep purple, old vine Zinfandel features notes of dried plum, black cherry jam, and a hint of vanilla. Blackberry, dark chocolate, and licorice come through on the smooth, tannic finish.

-Be Merry-