Blue Pheasant Restaurant

with roasted red pepper aioli and tartar sauce

with cocktail

with garlic lemon butter sauce

hearts of romaine, pecorino romano, and garlic croutons

with grilled chicken breast or bay shrimp

garden greens, cucumbers, kalamata olives, tomatoes, feta cheese, and a unique mediterranean dressing

tomato basil sauce and pecorino romano cheese

tossed with cheddar, jack, mozzarella and pecorino romano garnished with sun dried tomatoes

fresh seafood of the day, sauteed with garlic, green peas, and a brandy cream sauce

strips of chicken breast sauteed with spinach, cream and pecorino romano

prawns with sun dried tomatoes, capers, fresh basil, garlic, lemon butter, and with wine

breaded pan fried veal, baked with marinara sauce and mozzarella cheese

medley vegetables, tossed with garlic, alfredo sauce and pecorino romano

soup or salad main course and dessert

an 8 oz filet of beef wrapped in bacon served on a bed of sauteed mushrooms and topped with bearnaise sauce

pan seared 8 oz filet of beef topped with foi grass and black truffles, maderia wine demi-glace sauce

10 oz steak broiled topped w/ grilled maui onions and balsamic reduction

medallions of pork served with green peppercorn brandy dijionnaise sauce

broiled over an open flame, served with sun dried tomatoes cabernet wine demi-glace sauce

veal sauteed with mushrooms and capers in a lemon white wine butter sauce

sauteed calf liver served with grilled onions, bacon, and demi glace

sauteed chicken breast, mushrooms, diced tomatoes, madeira wine, and demi glace

fried in vegetable oil, served w/ lemon and house made cocktail and tartar sauce

baked to perfection, served with drawn butter

fresh atlantic king salmon broiled to perfection and topped with a dill sauce

filet of king salmon stuffed with crabmeat and baked in a flaky puff pastry, served with beurre blanc sauce

blend of scallops and abalone sauteed dore served with almondine sauce

with roasted red pepper aioli and tartar sauce

with cocktail

with garlic lemon butter sauce

hearts of romaine, pecorino romano, and garlic croutons

with grilled chicken breast or bay shrimp

garden greens, cucumbers, kalamata olives, tomatoes, feta cheese, and a unique mediterranean dressing

tomato basil sauce and pecorino romano cheese

tossed with cheddar, jack, mozzarella and pecorino romano garnished with sun dried tomatoes

fresh seafood of the day, sauteed with garlic, green peas, and a brandy cream sauce

strips of chicken breast sauteed with spinach, cream and pecorino romano

prawns with sun dried tomatoes, capers, fresh basil, garlic, lemon butter, and with wine

breaded pan fried veal, baked with marinara sauce and mozzarella cheese

medley vegetables, tossed with garlic, alfredo sauce and pecorino romano

soup or salad main course and dessert

an 8 oz filet of beef wrapped in bacon served on a bed of sauteed mushrooms and topped with bearnaise sauce

pan seared 8 oz filet of beef topped with foi grass and black truffles, maderia wine demi-glace sauce

10 oz steak broiled topped w/ grilled maui onions and balsamic reduction

medallions of pork served with green peppercorn brandy dijionnaise sauce

broiled over an open flame, served with sun dried tomatoes cabernet wine demi-glace sauce

veal sauteed with mushrooms and capers in a lemon white wine butter sauce

sauteed calf liver served with grilled onions, bacon, and demi glace

sauteed chicken breast, mushrooms, diced tomatoes, madeira wine, and demi glace

fried in vegetable oil, served w/ lemon and house made cocktail and tartar sauce

baked to perfection, served with drawn butter

fresh atlantic king salmon broiled to perfection and topped with a dill sauce

filet of king salmon stuffed with crabmeat and baked in a flaky puff pastry, served with beurre blanc sauce

blend of scallops and abalone sauteed dore served with almondine sauce