MENU Dinner

***EXAMPLE DINNER MENU

****EXAMPLE MONDAY'S PRIX FIXE MENU

*****VALENTINE'S DAY MENU WED. FEB. 14TH 2007, LIVE ENTERTAINMENT!

******PLEASE SCROLL DOWN TO FIND THESE MENU'S*******

 

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K
DINNER MENU

Saturday, January 20, 2007
¢ Join us on Monday's for our $35 Prix Fixe Supper at K
¢ Join us Friday January 19th for The Garland Ross Trio, from 6 - 10pm

Starters
Parma Prosciutto, Shaved Parmesan, Port Reduction 11
Beef Stew, Basmati Rice, Sour Dough Croutons, E.V.O.O. 6
Spicy Calamari, Pine Nuts, White Wine, Tomatoes, Capers, Basil 12
"Frito Misto" Crispy Shrimp, Calamari, Mahi Mahi, Roasted Garlic Aioli 14
Roasted Garlic, Grilled Sour Dough Bread, Herb Flat Bread, Marinated Olives 6
Steamed White Water Clams, Apple Wood Smoked Bacon, Basil, White Wine 10
Jumbo Lump Crab Cake, Granny Smith Apple & Fennel Slaw, Meyer Lemon Vinaigrette 13
Wild Mushroom "Cappucino"- Wild Mushroom Custard, Warm Mushroom Foam, Rosemary Biscotti 11
Yukon Gold Potato Chips, Grated Parmesan Cheese, Lemon Zest, Cumin Salt 9
Fried Green Tomatoes, Roast Corn & Crab Salad, Grain Mustard Sauce 12
Grilled Flatbread, Cured Salmon, Key Lime Crème Fraiche, Herb Salad 12
Stilton Blue Cheese & Port Fondue, Assorted Vegetables for Dipping 10
Beef Carpaccio, Roasted Crimini & Parmesan Salad, Herb Flat Bread 12
Tuna Confit Bruschetta, Capers, Tomato, Basil, Feta, E.V.O.O. 12

Greens
"Knife & Fork" Caesar Salad 7
Watercress, Walnut, Pecan, A Slice of Blue Cheese Cheese Cake, Port Vinaigrette 8
Baby Spinach, Roasted Beets, Sweet Onion, Almonds, Cayenne-Buttermilk Dressing 9
"House Salad" Spring Mix, Roasted Vegetables, Hazelnut Crusted Laura Chenel Goat Cheese, Poppy Seed Vinaigrette 7
Arugula, Orange Segments, Grapefruit Segments, Russian Corn, Roasted Shallots, Citrus-Honey Vinaigrette 8
Warm Porcini Mushroom Salad-Baby Spinach, Roasted Shallots, Pecorino Tartufo, Herb-Truffle Vinaigrette 12

Entrees
Braised Rabbit, House Made Smoked Paprika Fettucine, Rabbit Jus 25
"Duck Duo"-Pan Seared Duck Breast, Duck Leg Confit, Roasted Beets, Basmati Rice,
Port Reduction 29
Sauteed Atlantic Tuna, Wild Mushrooms, White Bean Puree, Pinot Noir Reduction Sauce 28
Porcini "Dusted" Filet Mignon, White Truffle Whipped Potato, Cabernet Sauvignon Sauce 36
Harissa Marinated New Zealand Lamb Chops, Herb Cous Cous, Tahini-Cucumber Sauce 34
Pan Roasted Florida Mahi Mahi, Coconut Thai Black Rice, Spicy Red Curry Lobster Broth,
Key Lime Essence 26
Blue Cheese Crusted Bison Strip Steak, Mushroom Wild Rice, Red Wine Sauce 35
Jumbo Chicken Breast, Kalamata Olive Whipped Potatoes, Herb Roasted Onions,
Balsamic Reduction 23
Grilled Jerk Marinated Pumpkin Swordfish, Mussel Broth, Yucca Hay 25

Limited Supply
Grilled Maine Diver Scallops, Herb Polenta, Arrabbiatta Sauce 29

Bread Served Upon Request

Kevin .F. Fonzo ~ Chef-Owner Scott Copeland ~ Executive Sous-Chef
Dan Francoforte ~ General Manager

Check out our website at www.krestaurantwinebar.com
Lunch: 11:30-2pm, Mon- Fri Dinner: 6-9pm, Mon-Tues / 6-10pm, Wed-Sat

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PRIX FIXE MENU OFFERED EVERY MONDAY FROM 6 - 9PM

K
Supper Menu
Monday, January 22, 2007

First
Choice of one
" Beef Stew, Basmati Rice, Sour Dough Croutons, E.V.O.O.
" Stilton Blue Cheese & Port Fondue, Assorted Vegetables for Dipping
" "Knife and Fork" Caesar Salad
" Steamed White Water Clams, Apple Wood Smoked Bacon, Herbs, White Wine
" Arugula, Orange Segments, Grapefruit Segments, Russian Corn, Roasted Shallots, Citrus-Honey Vinaigrette
" "House Salad" Spring Mix, Roasted Vegetables, Hazelnut Crusted Laura Chenel Goat Cheese, Poppy Seed Vinaigrette
" Fried Green Tomatoes, Roast Corn & Crab Salad, Grain Mustard Sauce
" Roasted Duck Breast Bruschetta, Crumbled Blue Cheese, Micro-Greens, Bartlet Pear Relish

Second
Choice of one
" Harissa Marinated New Zealand Lamb Chops, Herb Cous Cous, Tahini-Cucumber Sauce
" Grilled Jerk Marinated Pumpkin Swordfish, Mussel Broth, Yucca Hay
" Jumbo Chicken Breast, Kalamata Olive Whipped Potatoes, Herb Roasted Onions, Balsamic Reduction
" Pan Seared Duck Breast, Roasted Beets, Basmati Rice, Port Reduction
" Braised Rabbit, House Made Smoked Paprika Fettucine, Rabbit Jus
*For an additional charge of $10.00, we can prepare our Mushroom Dusted Filet with Truffle Whipped Potatoes

Third
Choice of one
" K Cheese Sampler- Comte Saint Antoine, Saint Maure Goat Cheese, Pierre Robert, Sundried Fruit
" Honey Panna Cotta, Sun Dried Berry Compote, Toasted Almonds
" Warm Lava Cake, Home Made Vanilla Ice Cream
" Ice Cream/Sorbet Whim

Thirty - Five Dollars Per Person, Excluding Beverage, Tax, and Service
Choose One From Each Category

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OUR VALENTINE'S DAY MENU WED. FEB. 14TH, 2007!

PLEASE CALL FOR RESERVATIONS

K RESTAURANT WINE BAR
VALENTINE'S DAY MENU

Wednesday, February 14th, 2007
SMOOTH JAZZ BY THE GARLAND ROSS TRIO
OPEN SEATING FROM 6:30pm - 9:00pm

1ST course
wild mushroom and goat cheese strudel, balsamic port reduction
or
pan seared rock shrimp cake, mango "foam"

2nd course
grilled vegetable "stack", herb goat cheese, roast tomato and lemon thyme dressing
or
romaine hearts, maytag blue cheese dressing, applewood smoked bacon, tomato, red onion

3rd course
roast lobster stuffed filet mignon, sweet potato gratin, cabernet sauvignon sauce
or
grilled maine diver scallops, saffron infused gnocchi, roast vegetables, roast tomato butter, pesto

4th course
white chocolate cheesecake, raspberry compote, almond cookie
or
chocolate pate, port soaked cherries, toasted pistachios

eighty dollars per person excluding beverage, tax and gratuity
please call for reservations at 407-872-2332