Menu for Erling's Restaurant

Appetizers‌

19.00 Maine Lobster Pancake with Wild Mushrooms and Scallions

18.00 Crispy Sweetbreads with Roasted Farmer's Market Veggies and Strawberry-Chipotle Demi-Glace

18.00 European Quail Stuffed with Bison and Truffle on Ratatouille

19.00 Jumbo Lump Crabcakes with Smoked Red Bell Pepper Sauce

19.00 Seared La Belle Farm Foie Gras with Cranberry Stuffed Apple, Maple Brioche

19.00 Jumbo Lump Crabmeat with Hollandaise Options: Beluga caviar (+10.00)

17.00 Seared Ahi Tuna with Cucumber Ribbon Salad and Ponzu

19.00 Angel Hair Pasta, Grilled Shrimp and Scallop, Carbonara Sauce

Soup‌

9.00 Soup of the Day

9.00 Saffron Crawfish Bisque

Salads‌

9.00 Mesclun Mix with Fresh Herbs, Mustard Vinaigrette

13.00 Asparagus Salad, Baby Spinach, Parmesan Vinaigrette, Crisp Prosciutto

17.00 Crispy Cornmeal Dusted Oysters Over Mixed Greens, Lemon Caper Rémoulade

13.00 Power Greens, Lingonberry Vinaigrette, Spicy Almond-Pecan Brittle and Beemster Cheese

14.00 Seared Berkshire Pork Belly Confit with Arugula, Granny Smith Apples, Sweet Soy Gastrique and Tangerine Oil

18.00 Boston Bibb Lettuce, Belgian Endive, Marinated Goat Cheese, Pine Nut Dressing, Cooper Young Honey and Black Cherries

17.00 Grilled Artisan Romaine Heart, and Artichoke with Caraway Vinaigrette and Petit Cantal

17.00 Crusted Camembert with Blueberry-Blackberry Compote, Tennessee Field Greens

Entrées‌

34.00 Pan Seared Gulf Grouper, Curried Cauliflower Risotto, and Golden Raisin Brandy Puree

37.00 Seared Diver Scallops with Fresh Papperdelle, Crispy Pancetta, Parmesan, Spring Pea Emulison

41.00 Herb Roasted Mero Bass, Truffled Gnocchi,Basil Cream,Benton Bacon Lardons

33.00 Lemon Zest Roasted Salmon with Parsnip Puree, Miso Fried Brussel Sprouts, Citrus Vinaigrette

48.00 Dover Sole Meunière with Jumbo Lump Crabmeat, Capers

41.00 Black Angus Filet of Beef with Red Wine Demi-Glace and Foie Gras Butter

43.00 Filet of Buffalo Tenderloin with Lobster Béarnaise

40.00 Rack of Lamb with Pecan, Mustard, Garlic and Molasses Crust

32.00 Moullard Duck Leg Confit a L’ Orange with Yukon Gold Celeriac Puree

45.00 Guadalupe Mountain Elk Chop with Apple Braised Cabbage

45.00 Grilled U.S. Wagyu Kobe Strip,Mashed Purple Mountain Yams and Stilton Beignets

44.00 Burgundy Braised Beef Short Ribs with White Bean Shiitake Cassoulet and Sweet Panzanella Salad

Desserts‌

9.00 Port Wine Poached Pear Angel Food Cake and Tahitian Vanilla Anglaise

9.00 Coffe Caramel Crème Brûlée

9.00 Chocolate Soufflé Milk chocolate maker’s mark crème anglaise

9.00 Peach Marzipan Cobbler Cinnamon ice cream

9.00 Homemade Sorbet or Ice Cream With fresh berries Options: Homemade sorbet, Ice cream

Bar‌

6.00 Manchego Cheese Red bell pepper piperade, spanish style chorizo sausage

6.00 Petit Cantal Cheese with Andouille Sausage Whole grain mustard

6.00 Warm Camembert with Honey, Madeira Braised Cranberries, Almond-Pecan Brittle

15.00 Erling's Bar Burger Blackened buffalo with crispy benton bacon, stilton aioli

16.00 Erling's White “Pizza” Herbed flatbread with shrimp, crab, mornay, arugula, and lemon

10.00 Crispy Cornmeal Dusted Oysters Lemon Caper Rémoulade

12.00 Crispy Pork Belly with Black Eye Pea Succotash and Poached Egg

10.00 Jumbo Lump Crabcakes Smoked Red Bell Pepper Sauce

18.00 Petite Filet,Herbed Pappardelle Pasta and Parmesan Reggiano