SKYVIEWS RESTAURANT
Spring Dinner Series 2010
Introducing the Spring a la carte menu (scroll down for Fall theme menus)
Appetizers
Cocktail Crab Claw Scampi with lemon micro zest and fresh buttered herbs 7.99
Smoked Feta Queso with cured olives, Mediterranean pico de gallo and house corn chips 7.99
Traditional hot Bruschetta Plate served with mascarpone covered Crostini 7.99
Salads
Skyviews spring vegetable salad Crisp filed greens pair with cucumbers, carrots, julienned zucchini and squash, fresh grape tomatoes and sunflower seeds. Served with your choice of dressings: Peppercorn ranch or cranberry-jalapeno vinaigrette 4.99
Traditional Caesar salad with creamy dressing, shaved parmesan cheese and herbed croutons 4.99
Caprese salad with crunchy baguette loaf, roma tomatoes, olivini mozzarella, basil and balsamic vinegar topped with cold pressed olive oil 5.99
Dinner Soup
Chef’s Clam Chowder 2.50
Main Course Options
Roasted Mushroom and Vegetable Pizzaiola covered in fresh mozzarella and fontina cheeses, accompanied by crispy thin crust and greens salad 11.99
Our Housemade Chile Rellenos stuffed with queso fresco and cheddar cheeses, covered in succulent pulled pork and stacked atop vegetable cous cous. Served with salsa chile cream 15.99
Jefe’s Famous Fried Chicken Like you’ve never had before, our chicken boasts the juiciest and most tender cuts available. Served with smoked corn and gouda grits, spinach and greens casserole and topped with apple butter 16.99
Secret Recipe Marinated Filet of Beef with Tarragon and Green Chile Béarnaise, mashed potatoes and zucchini and squash sauté (cooked medium only) 18.99
Desserts
Fresh Fruit Tartlet Delicious pastry crust filled with vanilla cream and topped with fresh fruit and berries glazed with apricot coulis 2.95
Hot Buttered Rum and Banana Compote with Vanilla Bean Ice Cream Rich and buttery, our creamy bananas are covered in hot rum syrup and ladled over sweet vanilla ice cream. 2.95
Individual Chocolate Marnier fondue Grand Marnier spiked chocolate is paired with fresh fruit, a sweet basil and orange biscuit and pecan roasted marshmallow for dipping 2.95
Price for theme dinner (choice of (1) appetizer, soup or salad, and (1) dessert, plus featured entree) is $29.99 per person (excludes alcoholic beverages) Special pricing will be available for combination orders on the a la carte menu.
Check for pricing on Wine Dinner (December 1,2,3)
Call 744-7462 for more details.
- February 9,10,11
- February 16,17,18
- February 23,24,25
- March 2,3,4
- March 9,10,11
- March 23,24,25
- March 30,31, April 1
- April 6,7,8
- April 13,14,15
- April 20,21,22
February 9,10,11
- Southwest smoked brisket with ancho chili sauce, and green pork tamale
- Pub trio - briased kobe beef with roasted root vegetables, accomompanied by beer battered fish and chips
February 23,24,25
- Honey chopped poblano salad with Washington apples, and grilled shrimp. Boursin cheese stuffed portabello cap covered in wilted spinach, fire grilled filet served with apple pepper jelly
March 2,3,4
- Free range Minnesota chicken with black mission fig , roasted mashed potatoes and haricot verts
March 9,10,11
- Beef medallions with cognac sauce, accompanied by potato pierogi with cabbage and bacon
March 23,24,25
- Lobster stuffed fried green tomato with angel hair buerre blanc and candied apple
March 30, 31, April 1st
- Menu Coming Soon!