88 Grandview

Appetizers

Lobster Napoleon
Lobster Remoulade alternately with
Fried Heirloom Tomatoes
With Cayenne Buerre Blanc

Crab Timbale
Jumbo Lump Crabmeat combined with Hass Avocado,
Pickled Ginger and Cilantro
With Sirachi Aioli

Caramelized Organic Onion Tart
With Roquefort Sauce and
Garlic-Seared Grape Tomatoes

Duck Confit Hash
Pulled Confit of Duck served with
Mushroom and Bacon Hominy Cake
and Truffled Potato Hay

Lobster Spring Roll
Lobster, shitake mushrooms, garlic and shallots
In a crispy wrap
Over Asian Slaw with Wasabi Aioli
And Orange Ginger Sauce

Salads

The Inn Salad
Boston Bibb, Watercress, Stilton and Candied Pecans
Blueberry-Balsamic Vinaigrette

Waldorf-Style Salad
Apples, Celery, Walnuts and Golden Raisins
Over Belgium Endive Mixed Greens
With Goat Cheese Dressing

Salad Du Jour
Made with the freshest organic Vegetables available and
Daily Vinaigrette

Soups

Smoked Oyster and Bacon Chowder

She-Crab Soup
With Lobster and Brie Crouton

Soup Du Jour

Entrées

Seared Sea Scallops
Over Wild Mushroom Risotto with
Asparagus, Roasted Beets and
Saffron Buerre Blanc

Candied Duck Breast and Crispy Confit Leg
Duck Breast Soaked in Maple Brine for 24 Hours
Roasted and Fanned over Sweet Potato and Mushroom Pilaf
With Crispy Confit Leg of Duck and
Natural Jus

Paneed Pork Loin and Lobster Sauce
With Caramelized Shallot Mashed Potatoes
And Garlic-Braised Baby Greens

Veal Chop and Sun-Dried Blueberry Demi
Over Romano Bean Cassoulet

Fish Du Jour

Steak and Lobster

Lobster Du Jour

Steamed Lobster
With Mashed Potatoes and Grilled Asparagus

Baked and Stuffed Lobster
Filled with Shrimp, Scallop and Crab Stuffing
With Mashed Potatoes and Grilled Asparagus

Rib-Eye or New York Strip
14oz. Prime Choice Cut Steak
with Loaded Baked Potato and
Drunken Brussel Sprouts
With choice of sauce

Tenderloin of Beef
With Bordelaise Sauce and Celeriac
Fritters