Menu Items Subject to change
 
Soup of the Evening
Priced daily

Crab Bisque
~House Specialty~

 
Duck Confit Spring Roll
with a spicy peanut
sauce & sour cherry chutney
  

Pan Seared Lobster Tail
1/2 fresh lobster tail with roasted corn-lobster risotto,
pea tendrils, and chervil butter

 
Goat Cheese Stuffed Shrimp
wrapped in prosciutto with sweet corn relish & port wine syrup
  

Sesame Crusted
Seared Tuna
Are tuna with tamari soy dipping sauce & wasabi

 
Mesquite House Smoked Organic Salmon
on a jersey corn cake with grilled red onion vinaigrette and
a cracked pepper sour cream
  

Baked Brie and Apples
French Brie and Granny Smith apples, baked in puff pastry, with a whole grain mustard sauce

 
Warm Walnut Crusted Goat Cheese
with baby herb salad, beet carpaccio & horseradish oil		    
 
House Salad
Boston lettece and fresh garden vegetables with honey herbal dressing
   Sweet Poached Beet & Frisee Salad
sprinkled with spicy pecans & goat cheese with
balsamic vinaigrette
Caesar Salad
Romaine heart served with our house-made dressing, fresh shaved Pecorino Romano and garlic croutons
   Salad of the Evening
Swedes Special Creation Available in small & large portions
Sun Valley Free Range Chicken Breast
with roasted shallot-pancetta
jus lie and tomato rice

  

Seared Dayboat Scallops
with asparagus, wild mushroom & lobster
hash drizzled with a truffle citronette

 
Duck 2 Ways
~House Specialty~
seared duck breast with a duck confit-white bean cassoulet, braised baby bok choy & a red wine-fois gras emulsion
  

Swedes Crab Cakes
Sauteed jumbo lump crab cakes with
lemon caper aioli, grilled asparagus
& a Mediterranean cous cous salad

 
Hawaiian Moon Fish
grilled opah with tropical fruit salsa,
black pepper-vanillabean vinaigrette
and Peruvian potato puree

  

Grilled Filet Mignon
with wild mushroom bread pudding,
a cabernet reduction & smoked bacon horseradish butter
Small Plate 5oz.
Large Plate 8oz.
Monk Fish “Ossobuco”
braised in spiced crab broth on a
saffron risotto cake garnished
with lemon gremolata		  

New Zealand Rack of Lamb
with a walnut pesto crust, drizzled
with mint oil served with goat
cheese mashed potatoes
Asian Crusted Organic Salmon
with soba noodle salad and
Chinese mustard sauce		    

 

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A New Wine Every Month!