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Local Restaurants in
Spokane
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Mizuna
First Plates; sake and
lime simmered clams with fresh basil and shallots; artisan
cheeses, honey & salt & pepper almonds, figs, tree fruit and
house-made fennel crackers; grilled flatbread with Maytag
blue cheese cream, roasted pears, prosciutto and olive oil &
lemon dressed greens; Spanish white anchovies, Greek olives,
white bean hummus, preserved lemon, extra virgin olive oil
and house-made fennel crackers; smoked salmon latke with
leeks and dill, fried garlic crème fraiche; baked phyllo
triangles with shiitakes, spinach, red peppers and feta.
Salads; roasted beet and lentil salad with organic greens,
chevre, candied walnuts and red wine-maple vinaigrette;
citrus spinach salad with jicama, grapefruit and fennel with
mustard seed vinaigrette and toasted pepitas; white cheddar
and apple salad with organic greens, caramelized walnuts,
craisins and citrus-shallot vinaigrette; sesame crusted
seared ahi salad with baby spinach, carrots, cabbage and
cilantro with cucumber, pickled ginger, daikon radish
sprouts and sesame-miso vinaigrette; today's soup with
organic bread and herbed olive oil. Main Course; pan roasted
organic free range chicken breast with house-made gnocchi,
cambozola cream and seasonal veggies; grilled rack of lamb
with dried cherry-curry cous cous, fleur du maquis and
seasonal veggies; grilled sea scallops with balsamic-fig jam
with cauliflower-chevre gratin and baby carrots; all natural
Brandt Ranch steak with gremolata, crimini quinoa, charred
peppers and seasonal veggies; pan seared Alaskan halibut
with saffron butter, herbed risotto, parmesan reggiano,
grape tomatoes and pea vines; pan seared Kurobuta pork
tenderloin medallions with sweet potato fries, grilled corn
salsa and sautéed mustard greens.
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Sante Restaurant & Charcuterie
Starters; gnocchi & morels is guanciale with sherry
butter sauce, mushroom duxelle, herbs; escargot with
tarragon, white wine, lemon, brown butter and baguette; foie
gras au torchon with baguette, Armagnac & port reduction,
espirit de sel; crespella with goat cheese & leek stuffed
crepe, tomato confit and basil gastrique; diver scallops
with celeri puree, kalamansi beurre fondue with black lemon;
soup du. Charcuterie; charcuterie plate with prosciutto,
salami, terrine, cheese, baguette and mustard; duck confit
with black pepper blinis, plum confiture, radish sprouts and
plum gastrique; mortadella with sauerkraut, red pepper
remoulade, fruit and baguette; terrine with naturally raised
chicken, pepper confiture, mustard aioli, fruit and
baguette; duck prosciutto with apple chutney, brie, fruit
and baguette; salami with pickled red onion, gorgonzola,
fruit and baguette. Garde Manger/cold food; fromage with
three cheeses, salami, preserves, local fruit and baguette;
charcuterie salad with salami, pepperoni, sausison sec
raisins, cheese, sauce; spinach salad with fig, bacon,
rosemary syrup, candied nuts, gorgonzola dressing and
baguette; spring green salad. Plats de Resistence/Entrees;
Kobe rib eye with yam gratin, Brussels sprouts, marrow
butter, glace de viande; halibut with root vegetable
risotto, spinach, onion, beurre fondue, plum & walnut; free
range chicken with spaetzel, lamb pancetta, leeks, tomato
glace, gaufrette; Berkshire pork chop with onion brulee,
rissole potatoes, pepper confiture, Berkshire demi; lamb
pasta with pappardelle a la Bolognese, pancetta, tomato,
fine herbs and baguette; pepper crusted tofu with fennel,
red pepper risotto, tarragon white wine sauce.
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