Dinner Appetizers and Entrée Examples

APPETIZERS

SCAMPI BERARDI
JUMBO GULF SHRIMP FILLED WITH IMPORTED PROVOLONE CHEESE WRAPPED WITH PROSCIUTTO HAM AND ROASTED WITH PLUM TOMATOES, GARLIC AND FENNEL CREAM.

BOUDIN OF CAPE SEAFOODS
A HOUSEMADE SAUSAGE OF CAPE COD SHELLFISH ROASTED WITH BROCCOLI RABE AND POTATO TUILE. SUN-DRIED TOMATO EMUSION.

RAVIOLI OF SMOKED DUCKLING
LACED WITH A ROASTED SHALLOT CREAM AND CHANTERELLE MUSHROOMS.

FROM THE GARDEN

WEATHERVANE SALAD
YOUNG TENDER FIELD GREENS, BELGIAN ENDIVE, PLUM TOMATOES AND BRAISED FOREST MUSHROOMS WITH CHAMPAGNE VINAIGRETTE.

CAESAR SALAD
CLASSICALLY PREPARED TABLESIDE WITH HEARTS OF ROMAINE, AGED PARMESAN CHEESE, GARLIC, TENDER ANCHOVIES, AND HEART-HEALTHY EGGBEATERS.

AHI TUNA CARPACCIO
PAN FLASHED WITH SESAME, SERVED WITH WATERCRESS AND SNOW PEAS, GINGER VINIAGRETTE AND WASABI.

AMERICAN SPRING SPECIALTIES

ATLANTIC SALMON
SLOW ROASTED WITH FRESH HERBS, SERVED WITH WILTED SPINACH, LEMON THYME BASMATI AND A TUMBLEWEED OF LEEKS, MERLOT AND BLOOD ORANGE REDUCTION.

BREAST OF PHEASANT
PAN FLASHED WITH SHALLOTS AND BRAISED WITH PORT WINE AND LEEKS. SERVED WITH GRILLED WILD MUSHROOM POLENTA CAKES AND ASPARAGUS.

EXECUTIVE CHEF JOE MALONEY'S SPECIALTIES

SAN FRANCISCO CIOPPINO
MAINE LOBSTER, OCEAN SCALLOPS, JUMBO GULF SHRIMP, CLAMS AND MUSSELS, BRAISED WITH TODAY’S FRESHEST FISH FILLET, IN A RICH BROTH OF TOMATOES, FENNEL AND SAFFRON CAPPELLINI PASTA.

FILET OF ANGUS BEEF
FILLED WITH WILD MUSHROOMS, AND WRAPPED WITH PEPPERED MAPLE BACON, WOOD ROASTED “AS YOU WISH” WITH YOUNG POTATOES AND ASPARAGUS. SAUCE BORDELAISE.

MALONEY’S MIXED GRILL
PETITE VENISON CHOP, LINE-CAUGHT SEABASS AND A SAUSAGE OF DUCKLING WITH COUS-COUS AND ASPARAGUS.

VEAL WRAPPED LOBSTER
TENDER SCALLOPINI OF VEAL FILLED WITH TAIL OF LOBSTER, PROSCIUTTO HAM AND SMOKED JARLSBERG CHEESE, SERVED WITH A BASKET OF PARISIAN POTATOES AND CREAMED SPINACH.