Sir Winston’s Restaurant
Appetizers
Bocconcini & Vine-Ripe Tomato - dressed micro greens, reggiano crisp.........................................................................13
Wild Mushroom Chevre Strudel - madeira glaze pine nuts, crème fraiche......................................................................13
Roast Oyster Rockefeller - prosciutto, spinach, garlic, béchamel.....................................................................................16
Queenies - sea scallops, apple wood bard, parsley butter.................................................................................................15
Cured Scottish Salmon - preserved lemon cream, tomato caper relish.............................................................................16
Lobster Ravioli - sambuca rosa sauce, chive, concasse, parmigiano reggiano....................................................................17
Carpaccio of Beef Tenderloin - crispy capers, maytag bleu, arugula, scallion oil..............................................................15
Chilled Jumbo Shrimp Cocktail - horseradish, cocktail sauce, lemon..............................................................................17
Soups & Salads
Lobster Bisque - truffle scented tamale roe butter............................................................................................................12
French Onion Soup - gruyere, emmental crostini..........................................................................................................10
Lobster Salad - dressed greens, caviar lemon mayonnaise, mint vinaigrette.......................................................................18
Bibb Lettuce Bouquet - endive, micro greens, english cucumber, pommery dressing..........................................................12
Classic Caesar Salad- romaine lettuce, croutons, signature creamy dressing...................................................................12
Sir Winston’s Classics
all served with asparagus, roasted tomatoes, and truffle mashed potatoes
Beef Wellington - truffle sauce.......................................................................................47
Vegetable Wellington - tomato herb compote..................................................................30
Chateaubriand for Two - red onion marmalade, béarnaise, red wine sauce.......................78
Chateaubriand for One - red onion marmalade, béarnaise, red wine sauce......................42
Entrees
Dover Sole Meuniere - baby carrots, haricot verts roasted potatoes, citrus herb butter......................................................38
Loch Duart Salmon - apple wood bacon, baby carrots, roasted potatoes, melted leeks, corn coulis......................................34
Sea Scallops - maittake dust, baby carrots, cauliflower puree, soy wasabi buerre blanc......................................................36
Seared Ahi - sesame crust, spinach, shiitake mushrooms, roasted potatoes, mushroom ginger broth...................................36
Grilled Shrimp - warm lobster & crab salad, baby carrots, roasted potatoes, blood orange syrup......................................40
Free Range Chicken - asparagus, green beans, sweet potato cake, wild honey glaze..........................................................32
Petaluma Duck - pan seared, asparagus, green beans, lentil & white bean cassoulet, sweet potato puree............................34
Rack of Lamb - pistachio crusted, asparagus, green beans, roasted potato, garlic jus.........................................................40
New York Strip - asparagus, green beans, mashed potatoes, Cabrales cheese, rioja demi glace.........................................36
Porterhouse Steak - asparagus, green beans, roasted tomatoes, mashed potatoes, cress salad.............................................50