스토리텔러즈 앳 클리프 캐슬 카지노 호텔
Storytellers
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
25 | 26 | 27 | 28 | 29 | 30 | 31 |
11/1 | 2 | 3 | 4 | 5 | 6 | 7 |
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동굴 같은 분위기에서 즐기는 스테이크와 해산물
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Cocktail Sauce, Lemon Wedge
Stracciatella Cheese and Cream encased in Mozzarella, Heirloom Tomato, Lemon Oil, Crushed Pink Peppercorn, Sea Salt, Balsamic Reduction
Toasted Pistachios, Blue Cheese Crumble, Chopped Hickory Bacon, Citrus Vinaigrette
Steak Bites – Deep Fried and served with Honey Mustard and Tomato Bacon Jam
Served with Naan
Chef Inspired
Mixed Seafood Chowder
Grilled Romaine Lettuce, Caesar Dressing, Lemon Wedge, White Anchovy, Heirloom Cherry Tomato, Shaved Parmesan, Parmesan Tule, Croutons
Iceberg Lettuce, Heirloom Tomato, Sweet Pickled Red Onion, Hickory Bacon, Citrus Vinaigrette
Heirloom Tomato, Cucumber, Sweet Pickled Red Onion, Prickly Pear Vinaigrette, Spinach, Toasted Pecans, Red wine poached pear
Baby Greens, Carrots, Cucumber, Heirloom Cherry Tomatoes, Balsamic Vinaigrette
Red Wine and Shallot Compound Butter
Garlic, Parmesan and Herb Compound Butter
Blue Cheese Melted atop Steak
with Mushrooms
Saffron Beurre Blanc, Creamy Parmesan Risotto, Vegetable du Jour
Assorted Petite Seasonal Vegetables, Wild Rice Pilaf Provençal
Choice of Potato, Grilled Lemon Wedge, Vegetable du Jour, Mushroom Medley
Wild Rice Pilaf Provençal, Three Sister Petite Seasonal Vegetables, Mint Lamb Demi
Lemon Cream Sauce, Airline Chicken Breast, Creamy Parmesan Risotto, Vegetable du Jour
Apple Whiskey Juniper Sauce, Steak House Fries, Vegetable du Jour
Lettuce, Heirloom Tomato, Pickled Red Onion, Storytellers Steak Sauce, Steakhouse Fries, Vegetable du Jour
Mushroom Medley, Brandy, Heirloom Cherry Tomato, Baby Spinach, Campanelle Pasta
San Marzano Tomato, Basil, Garlic, Shallot, Capers, Three Sister Seasonal Petite Vegetables, Olive Oil, Parmesan, Campanelle Pasta
Hickory Bacon, Sour Cream, Butter, Green Onion, Cheddar Cheese
Seasonal variety of Mushrooms, Magi and Fresh Herbs
In-house thick cut Fries
with Spinach, Roasted Squash, Dried Cranberries, and Pecans
10 oz. Braised Short Rib with Wild Mushroom Bourguignon Sauce, Vegetable du Jour and Creamy Polenta
Drawn Butter, Vegetable du Jour and Herb Roasted Potatoes
with Chocolate Covered Strawberries and Champagne Sabayon
with Spinach, Roasted Squash, Dried Cranberries, and Pecans
10 oz. Braised Short Rib with Wild Mushroom Bourguignon Sauce, Vegetable du Jour and Creamy Polenta
Drawn Butter, Vegetable du Jour and Herb Roasted Potatoes
with Chocolate Covered Strawberries and Champagne Sabayon
Four black tiger shrimp served with fresh lemon and a trio of house-made sauces including citrus aioli, atomic cocktail sauce, and remoulade.
A Chef-curated selection of artisan cheeses paired with candied pecans, fig spread, Taggiasca olives, and crisp crostini.
Fresh mussels steamed in sambuca-garlic butter with Spanish chorizo, shaved fennel, blistered tomatoes, and served alongside warm baguette.
Cold-smoked burrata ball paired with heirloom tomatoes, fresh basil, topped with Black Sea salt, hot honey, and crackers.
Tender calamari marinated in buttermilk, crispy fried, and finished with a five spice seasoning, lemon-dressed frisée, warm marinara, and fresh lemon.
Slow-cooked sweet onions simmered in rich beef broth, topped with crostini and melted Gruyère cheese.
A velvety butternut squash soup finished with buttery herb croutons and vibrant herb oil.
Mixed greens, radish, cucumber, tomato, and buttery croutons tossed in honey lemon herb vinaigrette.
Crisp romaine hearts tossed with toasted cumin Caesar dressing, topped with shaved parmesan, buttery croutons, anchovies, lemon, and cracked black pepper.
Iceberg lettuce topped with baby heirloom tomatoes, black beans, chopped bacon, roasted sweet corn, Calabrian chili, tortilla strips, and chipotle ranch.
U-10 scallops served with pancetta, garlic rapini greens, pearl couscous, and blistered tomato-garlic broth
Crispy skin-on Ora King salmon with tomato fennel relish and pearl couscous
Miso-marinated black cod served with forbidden rice, kombu shiitake dashi, and steamed bok choy
Dry-rubbed and slow-cooked Duroc Pork Baby Back Ribs with Achiote BBQ sauce served with steakhouse fries
Slow-cooked Duroc Pork Belly with crunchy pork skins, garlic rapini, buttermilk whipped potatoes, and pickled green apples
Pan-roasted Airline Chicken Breast served with forbidden rice and crispy Brussels Sprouts, finished with a savory Beurre Blanc
8 oz Brisket Burger grilled to perfection and served on a brioche bun with crisp lettuce, tomato, crispy onion ring, and house-made Achiote BBQ sauce served with steakhouse fries
Scallops, mussels, shrimp, and salmon simmered in a spicy San Marzano tomato-garlic sauce over Bucatini pasta with Calabrian chilies, served with a toasted baguette
Deconstructed; layers of pasta, butter-poached lobster-tomato-butternut squash béchamel, finished with summer truffle, crispy pancetta, and herb oil
Black Tiger shrimp and buttery lobster tossed with garlic, lemon, Bucatini pasta, and Calabrian chili butter
Bucatini pasta tossed with San Marzano tomatoes, garlic, and shaved parmesan
Paired with: Decoy Sauvignon Blanc
Fresh crab, blood orange segments, avocado, fennel, and champagne vinaigrette. Paired with: Sonoma Cutrer Chardonnay
Portabella & Porcini ravioli, finished with brown butter, sage, and shaved Parmesan. Paired with: Calera Pinot Noir
Lemon dill baby potatoes, grilled asparagus, bearnaise sauce. Paired with: Calera Pinot Noir
Paired with: Duckhorn Merlot
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