Host Menu 2 – Feb 2016


Grinnell’s Restaurant

February 2016

From the hosts’ table:

-Eat-

Appetizer

BBQ Beef Slider

Slow cooked beef, tossed in our house BBQ sauce and served on a bun with coleslaw, caramelized onions, and a pickled jalapeno relish

795

Soup

French Onion Soup

795

Entrée

Veal Oscar

Sautéed Veal medallions served with snow crab meat, béarnaise sauce, and asparagus

2695

-Add snow crab, béarnaise, and asparagus to any steak for $7

Dessert

Flourless Chocolate Cake

This rich, dense, Belgian dark chocolate indulgence is served with edible flowers and Chambord macerated blackberries

795

-Drink-

Dr. Loosen Dry Riesling – $850 / $30

This off-dry German Riesling features notes of apricot and pear with a delicious bright palate showing tart lemon, a touch of honey, and subtle minerality.

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-