Elizabeth´s Cafe & Winery - Sample Menu
A LA CARTE MENU
Elizabeth's has invested In a state of the art five stage reverse osmosis water purifying and filtration system for our drinking water. This is the same system that was invented to provide fresh drinking water for submarine and naval vessels. The benefits of purifying water on site are obvious. The elimination of shipping, moving, storing and disposing of thousands of glass bottles has a positive impact on the environment. We are pleased to absorb this cost for your health and well being, And, the water tastes really good.
For those who desire sparkling water, we offer continuous pours of San Pellegrino Natural Italian Sparkling Water for $6.00 per person.
"Extra Jumbo" - Half dozen Shrimp brushed with our Bar-B-Que Sauce then Flame Grilled and served with Major Gray's Indian Mango Chutney
Lobster Tomato Capresse- Maine Lobster, Cherry tomatoes with fresh mozzarella and drizzled pesto.
Elizabeth's Own Jerk Pork Tenderloin with a champagne chutney and a coconut, peanut potato pancake. - It is HOT- Perfect with Champagne
Seared Scallop and Foie Gras with a Chardonnay Pear Sauce
Mussels in a light butter saffron broth
Pecan crusted Sweet Onion torte drizzled with an aged balsamic reduction
An appetizer served as an entrée or a split entrée will require a $19.00 plate charge and will include bread and butter and an appropriate starch and vegetable.
Elizabeth's Original Scallop and Brie Bisque with Granny Smith Apples
Mixed Napa Greens - fresh and dried fruit with a pecan White French Burgundy Wine dressing
(Please, no salad dressing on the side. We use a very small amount of dressing)
Please inform your server if you have any special dietary needs or food allergies
Red pepper ravioli stuffed with smoked mozzarella and roasted garlic with golden oak shiitake mushrooms in a white truffle cream.
Pan seared Columbia King Salmon and crab cake in a light lemon zest butter, with Romano polenta and sautéed vegetables.
Pan seared sesame crusted Sushi Grade Tuna with a soy ginger beurre blanc, wasabi mashed potatoes, and an Asian seaweed cucumber salad.
Roasted semi-boneless one-half Duck with Bing Cherry merlot Sauce accompanied by roasted sweet potatoes and sautéed vegetables
Grilled New Zealand Lamb Rack with a Pinot Noir barrel made molasses reduction served with roasted sweet potatoes and sautéed vegetables
Flame Grilled Prime Angus Beef Tenderloin Medallion Au Poivre (the most tender of all steaks) served with our French Courvoisier Cognac Porcini Mushroom sauce, accompanied by garlic mashed potatoes with caramelized onions and sautéed vegetables
A split entrée will require an additional $19.00 plate charge and will include bread and butter and the appropriate starch and vegetable.