APPETIZERS TRIO OF CHILLED VICHYSSOISE Cucumber Lemon, Roasted Pepper and Sweet Corn Garnished with Marinated Lobster, Osetra Caviar and Lump Crab   Eight Dollars ASSORTED SEASONAL FIELD GREENS with Endive Leaves, Pear Tomatoes, Cucumber, Red Chile Croutons and Aged Sherry Walnut Vinaigrette   Seven Dollars TOWER OF SUMMER VEGETABLE TERRINE with Frisée and Watercress, Warm Goat Cheese and Basil Pistachio Fondue   Nine Dollars ROASTED QUAIL WRAPPED IN SPANISH SERRANO HAM Over Sweet Corn Onion Pancake, Tomato Basil Compote, and Sweet and Sour Jus   Eleven Dollars SAUTEED HUDSON VALLEY FOIE GRAS and Lobster Phyllo Tart, Hazelnuts, Salsify and Black Currant Tapenade   Sixteen Dollars PUMPKIN SEED AND INDIAN SPICED CRUSTED CALAMARI with Salad of Watermelon and Haricot Verts, Pickled Lemon Aïoli and Pepper Cross   Ten Dollars BUTTER BASTED MAINE LOBSTER Over Smoked Tomato-Chanterelle Pearl Pasta, Citrus Crème Fraîche and Young Leeks   Fourteen Dollars MARINATED DIVER SEA SCALLOP AND SEA BASS CEVICHE with Lemon Peel, Orange Pulp, Avocados and Crunchy Celery Leaves   Twelve Dollars CRISPY SAVORY LUMP CRAB CAKE Spinach, Golden Tomato and Celeraic Remoulade, Papaya Relish and Potato Cracker   Ten Dollars Welcome to the Old House! Please know that we are happy to prepare any of our offerings to suit your individual tastes. Should you prefer sauce on the side, less Santa Fe spice, or none at all, we are happy to accommodate. Just let your server know. Thank you ~ Chef Martin and the Culinary Team If service warrants, a 20% gratuity is added to parties of 6 or more. ENTREES   DRY AGED PRIME STRIP LOIN with Horseradish Potato Puree, Applewood Smoked Bacon and Roasted Garlic-Bordelaise Sauce   Twenty-Eight Dollars MARINATED DOUBLE CUT PORK CHOP with Ragout of Baby Butter Beans, Pearl Onions and Chanterelles, Madeira-Coarse Mustard Sauce   Twenty-Four Dollars MUSTARD AND PEPPER CRUSTED LAMB RACK Horseradish and Jack Cheese Potato Mash, Roasted Red Chile Infused Lamb Sauce   Twenty-Nine Dollars THYME AND ROASTED GARLIC ORGANIC CHICKEN Goat Cheese and Pine Nut Gnocchi, Summer Vegetables and Roasted Red Pepper and Tarragon Jus   Twenty-One Dollars ZINFANDEL AND PEPPER GLAZED MUSCOVY DUCK BREAST Creamy Mascarpone Polenta, Tomato Confit and Barolo Thyme Duck Jus   Twenty-Five Dollars PAN SEARED SALMON AND BLACKENED SHRIMP over Ratatouille Stew, Salsify and Aromatic Lemon-Shallot Bouillon   Twenty-Three Dollars FRESH TOMATO AND OLIVE OIL PAINTED HALIBUT Sweet Potato and Portobello Strudel, Crispy Artichokes and English Spring Pea Puree   Twenty-Five Dollars SAUTEED DIVER SEA SCALLOPS AND FOIE GRAS Summer Porcinis, Asparagus, Toasted Pumpkin Seeds and Xeres Sherry Reduction   Twenty-Six Dollars SEARED SEA BASS Over Lump Crab-Carrot Cake, Spinach and Wild Mushroom-Rosemary Emulsion   Twenty-Six Dollars GRILLED SUMMER VEGETABLE "VOL-AU-VENT" with Braised Artichokes, Pesto Couscous, and Herb Sauce   Twenty Dollars Martín Rios-Executive Chef Steve Page-Old House Manager

source:

http://www.eldoradohotel.com/menu.html

...now,  please click on any of the  links within the menu above or the source of the menu to go to its home pages... 

...all menus collected and displayed serve the main purpose of being the best menu study guide available. This site provides a vast variety of restaurant menus, styles and dishes...

...to get up to date information, such as hours of operation, prices, latest menu changes, from any restaurant listed here, please visit their home pages.

03/14/2004 04:14:04 PM