the bistro at river spring lodge autumn 2016 four … · east hill creamery too big to be called a...

THE BISTRO AT RIVER SPRING LODGE AUTUMN 2016 FOUR COURSE DINING MENU DF Dairy Free GF Gluten Free VG Vegan V Vegetarian RESERVATIONS AVAILABLE TUESDAY THRU SATURDAY FROM 5:00 TO 8:00 CALL 585.708.4212 www.riverspringlodge.com 585.708.4212 FIRST COURSE SOUP TOMATO BISQUE Salsa, sauteed sweet corn and onions, coconut milk and tortilla chips DF GF V VG CLASSIC FRENCH ONION SOUP A cup of braised onions with demi-glace, toasted crouton and melted provolone cheese SECOND COURSE GARDEN GREENS AND VEGETABLES We select the freshest greens and vegetables currently available to create our dinner salads. Homemade salad dressings are served tableside THIRD COURSE ENTREES ANGUS BEEF SHORT RIBS $38 Boneless, beef short ribs slow braised in demi-glace and served with mashed potatoes and caramelized carrots and onions GF CEDAR PLANKED SALMON $34 Chef Dave's Alaskan fishing lodge creation. Served with rice pilaf and asparagus GF CHICKEN BREAST DIVAN $26 Sautéed boneless chicken with broccoli, rice pilaf, velouté sauce and Silver Lake Cheese from Wyoming County"s East Hill Creamery TOO BIG TO BE CALLED A SHRIMP $30 Five large panko breaded shrimp served with red pepper jelly, rice pilaf and asparagus. VEAL PARMESAN $30 Tender, breaded veal cutlet, provolone, parmesan, angel hair pasta, marinara THE BISTRO SURF AND TURF $48 Sauteed beef tenderloin medallion, Alaskan king crab meat, snow crab claw, au gratin potatoes, asparagus and bearnaise sauce GF FOURTH COURSE DESSERT WHITE CHOCOLATE BREAD PUDDING Warm, New Orleans style bread pudding served with Kahlua sauce HOT FUDGE CAKE FOR TWO Decadent, homemade chocolate cake, vanilla ice cream and homemade hot fudge, whipped cream, pecans and one cherry for the fastest spoon at the table HOMEMADE DAIRY FREE ICE CREAM Crème de menthe liqueur, coconut milk, dark chocolate VG V GF DF Complimentary fresh ground coffee and hot tea Carolyn and I are very grateful that you chose to dine with us tonight at our countryside home. Enjoy your meal! Chef Dave and Carolyn SLOW COOKER LAMB SHANK $40 Low and Slow Lamb braised in veal demi-glace served with mashed potatoes and caramelized carrots and onions GF WHITE LIGHTNING PHEASANT PIE $28 Moonshine inebriated pheasant, chicken, onions, carrots, corn, potatoes, bacon and cream served in a pastry shell. Chef Dave will not disclose the source of this recipe. GROUND BUFFALO COWBOY STEAK $28 Ground bison, minced peppers, onions, eggs, sauces, seasonings and breadcrumbs are combined to make this South Dakota Pheasant Lodge favorite. Served with sour cream mashed potatoes, gravy, green beans and pine nuts ANGEL HAIR AND VEGETABLE MEDLEY $24 Angel hair marinara with a bouquet of fresh vegetables V VG DF

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Page 1: THE BISTRO AT RIVER SPRING LODGE AUTUMN 2016 FOUR … · East Hill Creamery TOO BIG TO BE CALLED A SHRIMP $30 Five large panko breaded shrimp served with red pepper jelly, rice pilaf

THE BISTRO AT RIVER SPRING LODGEAUTUMN 2016 FOUR COURSE DINING MENU

DF Dairy Free GF Gluten Free VG Vegan V Vegetarian

RESERVATIONS AVAILABLE TUESDAY THRU SATURDAY FROM 5:00 TO 8:00CALL 585.708.4212

www.riverspringlodge.com 585.708.4212

FIRST COURSE SOUPTOMATO BISQUESalsa, sauteed sweet corn and onions, coconut milk andtortilla chips DF GF V VG

CLASSIC FRENCH ONION SOUPA cup of braised onions with demi-glace, toasted croutonand melted provolone cheese

SECOND COURSEGARDEN GREENS AND VEGETABLESWe select the freshest greens and vegetables currentlyavailable to create our dinner salads. Homemade saladdressings are served tableside

THIRD COURSE ENTREESANGUS BEEF SHORT RIBS $38Boneless, beef short ribs slow braised in demi-glace andserved with mashed potatoes and caramelized carrotsand onions GF

CEDAR PLANKED SALMON $34Chef Dave's Alaskan fishing lodge creation. Served withrice pilaf and asparagus GF

CHICKEN BREAST DIVAN $26Sautéed boneless chicken with broccoli, rice pilaf, veloutésauce and Silver Lake Cheese from Wyoming County"sEast Hill Creamery

TOO BIG TO BE CALLED A SHRIMP $30Five large panko breaded shrimp served with red pepperjelly, rice pilaf and asparagus.

VEAL PARMESAN $30Tender, breaded veal cutlet, provolone, parmesan, angelhair pasta, marinara

THE BISTRO SURF AND TURF $48Sauteed beef tenderloin medallion, Alaskan king crabmeat, snow crab claw, au gratin potatoes, asparagus andbearnaise sauce GF

FOURTH COURSE DESSERTWHITE CHOCOLATE BREAD PUDDINGWarm, New Orleans style bread pudding served withKahlua sauce

HOT FUDGE CAKE FOR TWODecadent, homemade chocolate cake, vanilla ice creamand homemade hot fudge, whipped cream, pecans andone cherry for the fastest spoon at the table

HOMEMADE DAIRY FREE ICE CREAMCrème de menthe liqueur, coconut milk, dark chocolateVG V GF DF

Complimentary fresh ground coffee and hot tea

Carolyn and I are very grateful that you chose todine with us tonight at our countryside home.Enjoy your meal!Chef Dave and Carolyn

SLOW COOKER LAMB SHANK $40Low and Slow Lamb braised in veal demi-glace servedwith mashed potatoes and caramelized carrots andonions GF

WHITE LIGHTNING PHEASANT PIE $28Moonshine inebriated pheasant, chicken, onions, carrots,corn, potatoes, bacon and cream served in a pastry shell.Chef Dave will not disclose the source of this recipe.

GROUND BUFFALO COWBOY STEAK $28Ground bison, minced peppers, onions, eggs, sauces,seasonings and breadcrumbs are combined to make thisSouth Dakota Pheasant Lodge favorite. Served with sourcream mashed potatoes, gravy, green beans and pine nuts

ANGEL HAIR AND VEGETABLE MEDLEY $24Angel hair marinara with a bouquet of fresh vegetablesV VG DF

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