appetizers

MAY 2013

Country Pate, Dijon Mustard, Cornichons,
Baguette 11 –

Texas Goat Cheese, Roasted Elephant Garlic,
Extra Virgin Olive Oil 11 ½

Pan Seared Foie Gras, Fresh Corn and Black Trumpet
Empanada, Oaxacan Mole 15 –

Stuffed Squash Blossoms, Cotija Cheese, Shrimp and
Poblano Peppers with Cilantro Vinaigrette 12-

Mussels, Chimay Beer, Pommes Frites,
Garlic Aioli 15 –

Soup of the Day Cup 4 ½ Bowl 6 –

salads

Salum House Salad
Field Greens, Balsamic Dijon Vinaigrette,
Red Onions, Spiced Pecans 7 ½

Serrano Caprese
Tomato, Fresh Mozzarella, Serrano Ham,
Balsamic and Olive Oil or Pesto 9 ½

Upland Cress and Nasturtium Salad,
Goat Cheese Aspic and Paprika Croutons 9 –

Caesar Salad
Spanish White Anchovies, Parmesan Crisp 9 –

entrees

Pan Roasted Halibut, Onions, Potatoes, Tomatoes and
Baby Artichokes in Rosemary Wine Broth 29 –

Australian Rack of Lamb, Dijon Truffle Crust,
Mushroom Bread Pudding, Lamb Demiglace 30 –

12 oz NY Strip Steak, Roasted Potatoes,
Chimichurri 32 –

Ash Rubbed Beef Tenderloin, Smokey Country Gravy
Chicken Fried Green Beans 34 –

Wild Boar Roulade, Shitake and Vegetable
Stuffing, Asian Ratatouille 29 –

Pomegranate Glazed Mahi Mahi, Farik Salad
Cucumber Slaw 28 –

Grilled Lobster Tail, Hearts of Palm, Pear Tomatoes
and Lemon Basil Butter 35 –

Spicy Buttermilk Marinated Windy Meadows
Chicken, Ranch Mashed Potatoes 26 –

Seafood “Paella” Style Risotto 24 –

desserts

Bourbon Bread Pudding, Crème Anglaise,
Toasted Almonds 8 –

Crème Brulée du Jour 8 –

Chocolate Caramel Tart, Almond Crust
Espresso Gelato 8 –

Assorted Gelatos 8 –

Apple and Berry Crisp, Crème Anglaise 11 –

Cheese Plate by Scardello, Hawaiian White Honey, Nuts
and Grapes 14 –