Appetizers
Portuguese Clams
Wild caught baby clams sauteed with crumbled chorizo, green peppers, onions and tomatoes, in a white wine sauce with a hint of cilantro.
Crab Cake Papillote
Hand packed maryland style crab cake en papillote style with a mango hollandaise and sriracha.
Lobster Spring Roll
Fresh lobster meat with cream cheese and scallions rolled and lightly fried. Served with orange wasabi and ponzu sauce.
Shrimp and Sauteed Fennel
Broiled jumbo shrimp atop a sauteed fennel fritter, garnished with a roasted tomato and garlic coulis.
Calamari
Wild caught calamari pan fried, tossed with garlic and julienned sweet and spicy cherry peppers, accompanied by fresh lemon and a cucumber aioli.
Bison Meatballs
All natural bison meatballs, roasted and served with a bison veal demi-glaze and shaved parmesan reggiano.
Mussels Saganaki
Sauteed pei mussels with thyme, oregano, white wine, olive oil, tomato, onion, and garlic. finished with feta cheese and lemon.
Wakame Scallops
Jumbo scallops pan seared with garlic and a thai chili. served on cucumber and finished with a ginger-chili sauce, sesame seeds and wakame salad.
Salads
Thai Stilton Blue
Marinated carrots topped with mixed greens and blue cheese, served in a crispy spring roll ring, garnished with asian pears and candied walnuts. finished with toasted sesame & white balsamic vinaigrette.
Maine Lobster Salad
Fresh maine lobster meat tossed in a ponzu dressing with celery, red onion & pepper; atop midori liqueur vinaigrette.
Tuna Nicoise
Seared sesame tuna sliced and served rare, accompanied by mixed greens, red onion, sweet potato, and julienned snow peas. Drizzled with a light asian vinaigrette.
Caesar Wedge
Sliced caesar wedge, garnished with diced tomatoes, pickled cucumbers and red onions, and a melted parmesan crostini.
Soups
Lobster Bisque
Creamy lobster bisque laced with sherry and fine cognac
Soup Du Jour
Chefs daily selection of homemade soup, using only the freshest ingredients.
Entrees
California Salmon
Wild coho salmon sauteed with grapes, red bell peppers, onions, baby spinach, garlic and red chili flakes in a light rice wine glaze. Served with steamed white rice.
Pescatore
Seared jumbo shrimp, maine lobster meat, scallops, mushrooms, tomatoes, and a touch of brandy. tossed with your choice of parmesan risotto -or- riccia pasta. Finished with parmesan cheese.
Chicken Al Forno
Half-roasted spring chicken, house seasoned then slow roasted. finished al forno. accompanied by garlic rice and wilted spinach.
Shrimp and Avocado Gratin
Jumbo shrimp sauteed in a traditional scampi sauce with fresh thyme and garlic, topped with italian polenta. Garnished with sliced avocado and parmesan cheese.
Vegetable Kabobs
Porcini dusted seasonal vegetables, skewered, then broiled. Atop a spinach and garlic cous cous, and finished with feta cheese and cold pressed olive oil
Roasted Duck
Half-roasted duck accompanied by sweet potato lasagna and sauteed snow peas, topped with a peach brandy butter sauce.
Filet Mignon
Chairmans choice filet mignon seared then accompanied by garlic mashed potatoes and oven roasted zucchini. Finished with demi glace.
A la Carte Selections
Cuvee proudly selects the finest aged usda prime & choice cuts of beef available in the united states. Each steak is hand rubbed with our Chefs signature seasoning blendChili Rubbed Ribeye
20 oz. Chairmans choice
Lamb Porterhouse
4 oz. or 8 oz. with a bulgogi marinade
Prime New York Strip
14 oz. Harris ranch prime five diamond
Bone-in Veal Chop
14 oz. Cattelli farms veal
Bone-in Veal Chop
14 oz. Cattelli farms veal
Filet Mignon
8 oz. Chairmans choice centercut
Bone-in Pork Chop (14 oz.)
Delmonico
16 oz. Harris ranch three diamond choice
Cheese Flights
Our cheese flights are brought to you from generations of artisan farmers. At cuvee, we believe that a pairing should not only enhance the flavor of the wine, but bring out the savory essence of the cheese as well.Sage Cheddar
Belton farms sage cheddar paired with imported serrano ham and fresh melon. Finished with drizzled olive oil and cracked black pepper.
Cheddar Gratin
Aged wisconsin cheddar cheese, topped with seasoned bread crumbs, then baked, served with French whole grain mustard and cranberry compote.
Saint Andre Brie
French triple cream brie slightly warmed with cracked black pepper, served with lingonberry jelly and whole grain mustard.
The Cuvee Collection
A large platter of our top cheese selections St. Andre triple cream brie, aged cheddar, sage cheddar, and Stilton blue cheese, paired with candied walnuts and lingonberry jelly.
Accompaniments
Garlic Mashed Potatoes
Lyonnaise Fingerlings
Vegetable du Juor
Bearnaise
Au Poivre
Parmesan Risotto
Grilled Asparagus
Demi Glace
Horseradish Creme Fraiche
Stilton Blue Cheese
Menu for Cuvee Wine & Bistro is provided by findrestaurantmenu.com
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