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JOIN US NIGHTLY FOR OUR: 3 COURSE MENU $22 Wednesday 2/22/12 (Please Note That We Try To Post The Nightly Specials By 3 pm) 3 COURSE FOR $22 Starters: French Onion Soup Classic Caesar Salad w/ Garlic Croutons & Romaine Hearts House Made Asparagus & Ricotta Ravioli w/ Pesto Cream Sauce Entrees: Pan Roasted 8 oz. Pork Chop w/ Parmesan Polenta & Pan Jus Ricotta Stuffed Manicotti Topped w/ Tomato Sauce & Fresh Mozzarella Sauteed Filet of Sole w/ Lobster Newburg Sauce Desserts: Vanilla Creme Brulee Pillars Napoleon w/ Crispy Phyllo Dough, Fresh Strawberries & Pastry Cream Popover Stuffed w/ Vanilla Ice Cream & Topped w/ Chocolate Ganache Includes: rolls, popovers, starch, and vegetable Does Not Include Tax or Gratuity Add A House Salad And A Cup Of Soup For $5- THE PILLARS TRADITIONAL MENU:
STARTERS: SMOKED ATLANTIC SALMON, potato pancake, red onion and capers 8.00 SHRIMP COCKTAIL, spicy cocktail sauce 9.00 RICOTTA AND POTATO GNOCCHI, with balsamic braised pork, wilted arugula, mushrooms, and balsamic reduction 9.00 PANKO CRUSTED FRESH MOZZARELLA, with sun dried tomato pesto 8.00 ESCARGOTS, garlic, Pernod cream sauce, puff pastry 8.00 MUSHROOM BEIGNET, garlic butter and Hollandaise 7.00 SHRIMP FRITTERS, honey and horseradish sauce 7.00 FRENCH ONION SOUP AU GRATIN 6.00 PILLARS CAESAR, with garlic croutons and Parmesan cheese 8.00 TEMPURA SHRIMP SALAD, with cucumbers, tomatoes, soy and ginger vinaigrette on a bed of mixed field greens 9.00 ROASTED APPLE SALAD, gorgonzola cheese, toasted walnuts, and maple vinaigrette over mixed field greens 8.00 Add a Grilled Chicken Breast or Smoked Salmon to Any Salad for $5.00
ENTREES: FILET MIGNON, 9oz.grilled Tenderloin, with mushroom demi glace 32.00 TOURNEDO, 6oz. beef tenderloin, mushroom caps, pan juices, and Hollandaise sauce 28.00 CHATEAUBRIAND FOR TWO, 22 oz. Filet Mignon, duchess potatoes, mushrooms and vegetables, carved tableside 75.00 NEW ZEALAND LAMB RACK, roasted cauliflower and a buerre rougeFull Rack: 32.00 Half Rack: 22.00 VEAL SCALLOPINI, sautéed with lobster cream sauce, and asparagus tips 27.00 CHICKEN ALMONDINE, breast of chicken breaded with almonds, served with Hollandaise sauce 21.00 CHICKEN MARSALA, sautéed chicken breast and mushrooms finished with Marsala wine served with mushroom risotto 20.00 HALF ROASTED DUCK, served with a bing cherry sauce 24.00 STUFFED PORK TENDERLOIN, cranberry sausage stuffing, apple cider glace 23.00 PAN SEARED DIVER SCALLOPS, with white wine, sun dried tomatoes, capers and Israeli couscous 27.00 SOLE NANTUA, baked sole, lobster meat, cream and Hollandaise sauce 27.00 SAUTEED SALMON, orange saffron butter sauce, bok choy and udon noodles 24.00 FROGS LEGS, crispy fried with lemon butter dipping sauce 22.00 SAUTEED TROUT FILLET, with toasted pistachios, brown butter, and sautéed broccoli rabe 20.00 WHITE TRUFFLE BAKED MACARONI AND CHEESE, with orecchiette pasta, Vermont sharp cheddar, and herb bread crumbs 18.00 HOUSE MADE RAVIOLI DU JOUR, filled with seasonal vegetables 16.00 ALL PRICES ARE SUBJECT TO CHANGE ALL ENTREES INCLUDE YOUR CHOICE OF SOUP OR HOUSE SALAD **WE WILL ACCOMMODATE ALL FOOD ALLERGIES AS WELL AS VEGAN & VEGETARIAN OPTIONS**
PILLARS CARRIAGE HOUSE www.pillarsrestaurant.com
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