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Current Menu

Goldmoor Dining Spring Menu 2018

Small Plates

 

Pan Seared Fois Gras $22

white cherry raspberry Chutney, in house cured duck breast prosciutto, toast points finished with a balsamic reduction

 

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

 

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 $46

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

 

12 oz Bone in Pork Chop $36

topped with tropical fruit and horseradish relish, savory potato cake, roasted brussels sprouts

 

8oz. Grilled Filet Mignon $43

whipped potatoes, grilled asparagus, demi glace

 

Salmon en Croute $34

mushroom ducelle, sauteed spinach served on cherry tomato and Arugula Nicoise salad

 

Chicken Picata $28

pan seared served with savory potato cake and roasted brussel spouts

 

12 oz New York Strip $38

whipped potatoes, grilled broccolini, truffle herbed butter

 

Duck Breast $36

pan seared duck breast, key lime and beet puree, served with roasted broccolini on quinoa

 

Chef's Garden Platter $18

served with seasonal meadly of vegetable on a bed of quinoa

 

Daily Selection of Desserts

$8

 

Executive Chef | Josh Roberts

 


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

P(815) 777-3925