First Course
Potato leek soup
with braised pork belly and serrano chile
Hawaiian big eye tuna
with pulped avocado, orange cells, pickled ginger and wasabi oil
Duet of Lazy Lady Farm organic cheeses
with housemade honey crisp apple butter, raisin-pecan bread and balsamic cream
Grilled rabbit loin
with baby beets, local ramps and spicy carrot broth
Caramelized onion tart
with pickled beet salad and red wine syrup
Second Course
Hearts of romaine
with marinated white anchovies, crispy garbanzo beans and grainy mustard dressing
Organic green and red leaf salad
with candied pecans, Maytag bleu cheese and balsamic reduction
Third Course
Grilled Hawaiian red snapper
with lemon scented orzo, crispy capers and micro radish salad
Black pepper crusted beef tenderloin
with herbed potato puree, wild mushroom ragu and merlot sauce
Cannelloni of Maui onions
local baby bell peppers, organic ricotta cheese and red bell pepper broth
Organic Amish chicken
with first of the season autumn vegetables, apple wood smoked bacon and savory chicken broth
Pan seared wild Alaskan halibut
with sun dried tomatoes, eggplant caviar, braised artichokes and citrus butter sauce
Grilled pork loin
with butternut squash puree, wilted greens, roasted nectarines and soy-maple syrup
Irish organic salmon
with seared Canadian foie gras, braised organic cabbage and foie gras sauce
Trio of Grains
:caramelized onion strewn toasted quinoa, green garlic studded pearl barley and chive Arborio rice
Butter poached lobster
with mitake mushroom & sweet pea fricassee, pea shoots and lemon nage
Menu for Gilbert's is provided by findrestaurantmenu.com
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