Book Your Stay:
Current Menu

Goldmoor Dining Fall Menu 2017

Small Plates

 

Trio Bruschetta $14

white beans, roasted peppers, salsa verde | goat cheese, figs, balsamic | smoked salmon

 

Southern Style Crab Cake $17

served on a bed of arugula, accompanied by Cajun remoulade and garnished with roasted red peppers and Cilantro

 

Pan Seared Sea Scallops $18

accompanied by braised pork belly and poached apple puree

 

Soup

 

Soup of the Day

Cup $5.00       Bowl $8

 

Salad

 

Country Caesar $9

romaine hearts, croutons, Caesar dressing, grana Padano

 

Simple Mixed Greens $7

petite greens, aged balsamic, cherry tomatoes, lemon, sea salt

 

Roasted Heirloom Beet $9

segmented orange, crumbled goat cheese, honey yogurt vinaigrette

 

Baby Spinach Salad $10

walnut vinaigrette, dried cherries, blue cheese and caramelized shallots

 

Goldmoor Dining

Entrées

 

Beef Wellington $38

duxelle, sauteed baby spinach, poached potatoes, demi-glace

 

Grilled Double Pork Chop $30

topped with citrus cherry raspberry chutney, sweet potato dauphinoise, caramelized brussel sprouts and bacon, garnished with orange zest

 

8oz. Grilled Filet Mignon $37

whipped potatoes, grilled asparagus, demi glace

 

Chef's Seasonal Seafood selection  Market Price

sesame seared and finished with a pine nut-prosciutto brandy sauce, served on a bed of rosemary risotto and accompanied by seared butternut squash

 

Chicken Marsala $28

pan seared served on a bed of herbed risotto and grilled asparagus

 

Hanger Steak $36

served on a bed of wild mushroom barley risotto, grilled broccolini, truffle herbed butter

 

Braised Short Ribs $36

whipped potatoes, caramelized maple onion puree, honey butter seared zucchini and yellow squash

 

Duck L'Orange $32

pan seared duck breast glazed with Grand Marnier orange sauce, sweet potato dauphinoise, caramelized brussel sprouts with candied orange zest

 

Pasta Prima Vera $18

served with sweet potato cream sauce, squash medley and garnished with parmesan cheese

 

Daily Selection of Desserts

$8

 

Executive Chef | Paul Richards

 


10 + 5 = ?

Call us if you have a question or need more information today!

P(815) 777-3925