Dina’s Dinner Selections: Entrees

Starters | Salads & Soups | Pastas & Gourmet Pizzas | Entree

ENTREES

Cowgirl Ribs – Our pork ribs start with a dry rub, are then slow roasted, and grilled to finish with our honey-chipotle sauce.  Served with roasted fingerlings and root vegetables.          Quarter 13      Half 18     Full  27

NY Strip – A grilled 12oz. Angus strip steak served with roasted fingerlings, bacon brussel sprouts, and a port reduction demi glaze.  26

Ribeye – 14oz. choice Ribeye grilled to perfection, served with gruyere mashed potatoes and roasted root vegetables.   29

Filet Mignon – A grilled 8 oz. grass fed filet served with potato rissole, bacon brussel sprouts and port reduction demi glaze.  32

Surf & Turf – Our filet mignon served with a 4oz. lobster tail.  41

Filet Oscar – Our filet mignon topped with a crab cake and hollandaise.  39

Pork Chop – A two bone 16oz. chop rubbed with brown sugar and chili powder, stuffed with smoked Gouda and grilled.  Served with gruyere mashed potatoes, bacon brussel sprouts, and a chocolate mole sauce.  24

Big Eye Tuna – Fresh Big Eye tuna encrusted in wasabi sesame seeds and pan seared.  Served with purple Thai rice, cucumber-radish slaw, pickled ginger, wasabi and soy sauce.  27

Sea Bass – lightly seasoned and seared.  Served with crimson lentil and pea risotto, watercress and fennel salad.   29

Arctic Char – Fresh lightly seasoned char served with purple Thai rice and sautéed snow peas.  26

Scallops – Pan seared jumbo dry sea scallops, served over crimson lentil and pea risotto.  With an arugula, roasted tomato and fennel salad and herb butter.  27

Chicken Cecelia – Free range chicken breasts, pounded thin, then breaded and pan fried.  Served over potato rissole and topped with arugula, oven roasted tomatoes, fresh shaved parmesan and a balsamic reduction.  19

Chicken Parmesan – Free range chicken breasts pounded thin, breaded, pan fried, then topped with fresh mozzarella and sauce over whole wheat or fresh spaghetti.   19

Osso Buco – A 16oz. hind veal shank braised until “falling off the bone” tender.  Served over saffron-parmesan risotto and garnished with gremolata.   31

Duck – Roasted half duck with a fig compote, wild mushroom-crimson lentil risotto, and roasted root vegetables.   29

 

Please note that prices listed on the web site are subject to change.
Starters | Salads & Soups | Pastas & Gourmet Pizzas | Entrees