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JOIN US NIGHTLY FOR OUR: 3 COURSE MENU $22 3 Course Menu For Sunday 5/19/13 Starters: Fresh Hand Cut Potato Chips w/ Crispy Bacon, Fresh Chives, & Horseradish Mayo House Made Meatballs w/ Roasted Mushrooms, Caramelized Onions & Balsamic Reduction Grilled Asparagus Salad w/ Romaine Hearts, Toasted Walnuts, Sliced Strawberries, Goat Cheese & Balsamic Vinaigrette Entrees: Pillars Seafood Chowder: Sole, Salmon, & Shrimp Simmered in Cream & Wine w/ Asparagus Tips & Red Bliss Potatoes Chicken Marsala: Sauteed Chicken Breast w/ Mushrooms, & Simmered in Marsala Wine & Stock Over Penne Pasta Pan Seared Sirloin Tips w/ Cauliflower Puree, Roasted Petite Carrots & Demi Glace Desserts: Bing Cherry & Rhubarb Cobbler Topped w/ Vanilla Ice Cream Frozen Tiramisu Mousse w/ House Made Lady Fingers 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- A plate Charge of $7.50 for Splitting the above menu
THE PILLARS TRADITIONAL MENU:
STARTERS: SMOKED ATLANTIC SALMON, potato pancake, red onion and capers 8.00 SHRIMP COCKTAIL, spicy cocktail sauce 9.00 FILET MIGNON MEATBALLS, Stuffed with Brie & Baby Spinach with Sun Dried Tomato Butter Sauce 9.00 ESCARGOTS, garlic, Pernod cream sauce, puff pastry 8.00 MUSHROOM BEIGNET, garlic butter and Hollandaise 8.00 GINGER & HONEY GLAZED CHICKEN WINGS, with Chili Sesame Sauce OR Classic Buffalo Sauce 8.00 BRAISED PORK BELLY SLIDERS, Topped with Caramelized Onions & Pickled Beets on Butter Toasted Rolls 9.00 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: PILLARS SURF N TURF, Grilled petite filet mignon with a lobster claw casserole 34.00 TOURNEDO OF BEEF, mushroom caps, pan jus, and Hollandaise sauce 6oz. 28.00 10oz. 32.00 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 ROULADE, stuffed with bacon and Brie with garlic compound butter & Cheddar Whipped Potatoes 23.00 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 fresh pea puree, tumble weed onions & Parmesan risotto cake 28.00 SOLE NANTUA, baked sole, lobster meat, cream and Hollandaise sauce 27.00 SESAME GLAZED SALMON, stir fried asparagus, & mango butter sauce 24.00 FROGS LEGS, crispy fried with lemon butter dipping sauce 22.00 SAUTÉED RAINBOW TROUT, pistachios, artichokes, truffle Bearnaise 20.00 GEMELLI PASTA, artichoke pesto, white wine & crisp pork belly 18.00 ANGEL HAIR PASTA, smoked salmon ribbons, goat cheese, vermouth & fresh peas 20.00 WHITE TRUFFLE BAKED MACARONI AND CHEESE, with orecchiette pasta, Vermont sharp cheddar, and herb bread crumbs 18.00 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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