The West End Grill

Fig and Brie baked in pasty cups

Artichoke hearts dredged in parmesan beer batter and fried, served with mustard aioli

Roasted with olive oil, turmeric, salt and cracked pepper

Crispy fried tilapia, served in a soft flour tortilla, with lettuce, tomato, topped with Baja cream and roasted tomatillo sauce

Pan-seared Tiger shrimp, Udon noodles, in an Asian inspired sauce, made with lime juice, Chinese spices and a touch of chili oil

Lobster, shrimp, and scallops wrapped in a phyllo shell topped with béchamel sauce

Jumbo lump crab meat with corn, onion, red yellow peppers and parsley, topped with a tequila lime cream sauce

Braised pork belly, topped with apricot marmalade

House made French fries tossed in truffle oil, parmesan cheese and parsley

A blend of ground veal, roasted corn, fresh spinach, and oyster sauce wrapped in wonton skins, and sautéed with a southwest salsa

Seared sushi grade tuna, served with a soy reduction, wasabi sauce and pickled ginger

Sautéed with wild mushrooms and baby spinach

Topped with a house blend of teriyaki, toasted sesame seeds, sea salt, black pepper, garlic, and parsley

Eggplant, onion, red pepper, carrots, and mushrooms sauteed with tofu and rice noodles in a teriyaki plum sauce

Maplewood smoked duck breast, topped with Port wine, cherry reduction

Grilled and topped with horseradish infused dill crema

Grilled bone-in Berkshire pork chop, blackened and topped with an orange glaze

Cold water lobster tail, broiled and topped with a lemon Beurre Blanc sauce

Steamed in soy and ginger, topped with julienned vegetables

Boneless, free-range, marinated with herbs, lemon juice, garlic, and parsley

Topped with blue cheese and a red Zinfandel reduction

Lightly grilled, served with a Szechuan peppercorn cream sauce, topped with pickled ginger

Slow braised in a red wine and fresh herb stock reduction

Brushed in a sherry cream, encrusted with crispy potatoes and herbs, served over a bed of sautéed spinach

Roasted New Zealand Spring Lamb, coated with Dijon, fresh thyme and rosemary and finished with an Au Jus

Fig and Brie baked in pasty cups

Artichoke hearts dredged in parmesan beer batter and fried, served with mustard aioli

Roasted with olive oil, turmeric, salt and cracked pepper

Crispy fried tilapia, served in a soft flour tortilla, with lettuce, tomato, & topped with Baja cream and roasted tomatillo sauce

Pan-seared Tiger shrimp, Udon noodles, in an Asian inspired sauce, made with lime juice, Chinese spices and a touch of chili oil

Lobster, shrimp, and scallops wrapped in a phyllo shell topped with béchamel sauce

Jumbo lump crab meat with corn, onion, red & yellow peppers and parsley, topped with a tequila lime cream sauce

Braised pork belly, topped with apricot marmalade

House made French fries tossed in truffle oil, parmesan cheese and parsley

A blend of ground veal, roasted corn, fresh spinach, and oyster sauce wrapped in wonton skins, and sautéed with a southwest salsa

Seared sushi grade tuna, served with a soy reduction, wasabi sauce and pickled ginger

Sautéed with wild mushrooms and baby spinach

Topped with a house blend of teriyaki, toasted sesame seeds, sea salt, black pepper, garlic, and parsley

Eggplant, onion, red pepper, carrots, and mushrooms sauteed with tofu and rice noodles in a teriyaki plum sauce

Maplewood smoked duck breast, topped with Port wine, cherry reduction

Grilled and topped with horseradish infused dill crema

Grilled bone-in Berkshire pork chop, blackened and topped with an orange glaze

Cold water lobster tail, broiled and topped with a lemon Beurre Blanc sauce

Steamed in soy and ginger, topped with julienned vegetables

Boneless, free-range, marinated with herbs, lemon juice, garlic, and parsley

Topped with blue cheese and a red Zinfandel reduction

Lightly grilled, served with a Szechuan peppercorn cream sauce, topped with pickled ginger

Slow braised in a red wine and fresh herb stock reduction

Brushed in a sherry cream, encrusted with crispy potatoes and herbs, served over a bed of sautéed spinach

Roasted New Zealand Spring Lamb, coated with Dijon, fresh thyme and rosemary and finished with an Au Jus