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  • Dinner Menu

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    eatlocalmenus
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    The document appears to be a menu from a restaurant called Gilt Club. It includes sections for first courses, main plates, salads, and provides the dish descriptions and prices. Some highlights include: - Seared sea scallops on a summer bean and pork belly succotash for $22 - Sheep's milk ricotta dumplings with yellow corn, fine herbs and coast range mushrooms for $19 - Buttermilk pork loin brined in black tea with red chard, fried polenta and grapes for $21 - Halibut with roasted red pepper, summer squash and basil piperade for $25

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    The document appears to be a menu from a restaurant called Gilt Club. It includes sections for first courses, main plates, salads, and provides the dish descriptions and prices. Some highlights include: - Seared sea scallops on a summer bean and pork belly succotash for $22 - Sheep's milk ricotta dumplings with yellow corn, fine herbs and coast range mushrooms for $19 - Buttermilk pork loin brined in black tea with red chard, fried polenta and grapes for $21 - Halibut with roasted red pepper, summer squash and basil piperade for $25

    Hak Cipta:

    Attribution Non-Commercial (BY-NC)
    Unduh sebagai PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    13 tayangan1 halaman

    Dinner Menu

    Diunggah oleh

    eatlocalmenus
    The document appears to be a menu from a restaurant called Gilt Club. It includes sections for first courses, main plates, salads, and provides the dish descriptions and prices. Some highlights include: - Seared sea scallops on a summer bean and pork belly succotash for $22 - Sheep's milk ricotta dumplings with yellow corn, fine herbs and coast range mushrooms for $19 - Buttermilk pork loin brined in black tea with red chard, fried polenta and grapes for $21 - Halibut with roasted red pepper, summer squash and basil piperade for $25

    Hak Cipta:

    Attribution Non-Commercial (BY-NC)
    Unduh sebagai PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 1

    First Courses Main Plates

    Seared sea scallops on a summer bean


    Heirloom tomato terrine with Dungeness crab and arugula and pork belly succotash
    $11 $22
    Kumamoto Oysters with a lemon granita Sheep’s milk ricotta dumplings with yellow corn,
    1/2 dozen $15 fine herbs and coast range mushrooms
    bakers dozen $ 30 $19
    Manchego fritters with a roasted red pepper sauce Buttermilk pork loin brined in black tea
    $8 with red chard, fried polenta and grapes
    Cured foie gras with toasted brioche and Hood River cherries $21
    $12 Seared halibut with a roasted red pepper, summer
    Scallop ceviche with stone fruit, mint and jalapeño squash and basil piperade
    $9 $25

    Assortment of three cheeses with seasonal accompaniments Anderson valley lamb chops with roasted potatoes,
    $11 baby leeks, basil, olive and demi jus
    $24
    Parsley and Parmesan cheese Pommes frites with roasted garlic aioli
    $5 Vanilla poached duck breast with cracklings,
    a warm onion salad and chive emulsion
    $23
    Strawberry Mountain flat iron steak with an olive oil and
    Salads porcini rub, served with pommes frites and roasted garlic aioli
    $23
    Mâche, cucumber and radish salad with a Strawberry Mountain natural Angus burger,
    dijon vinaigrette caramelized onions, Nueskes bacon, smoked gouda cheese, roasted
    $7 garlic aioli and dijon mustard served with pommes frites
    Caesar salad with creamy lemon garlic dressing and brioche croutons $12
    $8
    with whole white boquerones anchovies
    $9 Executive Chef - Peter Gadd
    Roasted corn salad with spinach, mushrooms and a Sous Chef - Anthony Walton
    crème fraîche hazelnut vinagrette and avocado pulp
    $9

    19% gratuity on parties of 6 or more

    306 NW Broadway 503.222.GILT (4458) www.giltclub.com

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