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Current Menu

Goldmoor Dining Menu 2018

Small Plates

 

Charcuterie Board $22

beef carpaccio, duck prosciutto, smoked salmon and cured pork belly

 

Lump Crab Bruschetta $18

jumbo lump crab meat tossed with marinated Roma tomato bruschetta

 

Pan Seared Sea Scallops $20

served with heirloom tomato jam over beet and key-lime pearl pasta

 

Soup

 

Soup of the Day

Cup $5.00       Bowl $8

 

Salad

 

Tuscan White Bean Salad $10

marinated baby tomatoes and Italian cannellinis arugula with sherry viaigrette

 

Burrata and Grilled Pear $12

over a bed of crisp baby spinach tossed in strawberry champagne vinaigrette

 

Heirloom Beet $10

orange supremes, goat cheese, arugula and honey yougurt vinaigrette

 

Goldmoor Dining

Entrées

 

Beef Wellington $46

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

 

12 oz Bone in Pork Chop $38

topped with tropical fruit and horseradish relish, stuffed potato skins, roasted carrots

 

8oz. Grilled Filet Mignon $44

baked potato, grilled asparagus, demi glace

 

Salmon en Croute $36

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

 

Chicken Picata $28

pan seared served with stuffed potato skins and broccolini

 

12oz Hanger Steak $38

baked potato, haricot verts, truffle herbed butter

 

White Peking 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

 


8 - 2 = ?

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

P(815) 777-3925