Menu for Celadon

Lunch
|
Dinner
|
Desserts

Lunch

Small Plates‌

14.00 Soy-Braised Crispy Pork Belly with Tatsoi, Daikon, Yuzu-Wasabi Dressing and Kecap Manis

14.00 Maine Peeky-Toe Crab Cake with Asian Slaw, Whole Grain Mustard and Mango Sauce

13.00 Beef Satay with Cucumber, Green Papaya and Pickled Ginger Salad, Spicy Peanut Sauce

13.50 Flash Fried Calamari with a Spicy Chipotle Chile and Orange Honey Glaze, Pickled Ginger

13.00 Macadamia Nut Crusted Goat Cheese with Port-Poached Figs, Apples and Crostini

Soup of the Day Options: (4.00) , (7.00)

Green Plates‌

14.00 Sweet Coconut Fried Prawns with Mango, Cucumber and Greens, Sesame-Citrus Vinaigrette

12.50 Baby Spinach and Duck Confit with Dates and Petit Basque Cheese, Truffle Vinaigrette

12.50 Endive and Pear Salad with Blue Cheese, Candied Walnuts and Honey Mustard Vinaigrette

9.00 Butter Lettuce Salad with Cherry Tomatoes and Tarragon-Champagne Vinaigrette

Hearts of Romaine with Caesar Dressing, Croutons and Parmesan Cheese Options: (6.00) , (11.00)

Big Plates‌

22.00 Chicken Breast Stuffed with Prosciutto, Kale and Ricotta, Roast Potatoes, Mushroom Cream

26.00 Togarashi Crusted Day Boat Scallops, Mashed Potatoes, Shaved Carrot Salad and Sweet Pea Coulis

14.00 Pan Roasted Mussels with Applewood Smoked Bacon, Tomatoes and White Wine

12.50 Grilled Polenta with Mushrooms, Tomatoes, Wilted Greens and Balsamic Glaze

Pasta of the Day a. Q.

14.00 Masami ‘American Style Kobe’ Chuck Burger with Sun-Dried Tomato Mayonnaise Options: Avocado (+1.25) , Pt. Reyes blue cheese (+1.25) , Smoked bacon (+1.25)

14.00 Grilled Chicken Club Avocado, Bacon, Lettuce, Tomato with Whole Grain Mustard Aïoli

14.00 Grilled Mahi Mahi Sandwich with Remoulade Sauce, Lettuce and Tomato

Sandwiches‌

Chef De Cuisine Marcos Uribe Options: Local greens, Tarragon tossed

Sous Chefs Marcos Garcia and Jorge Salgado Options: Local greens, Tarragon tossed

Dinner

Small Plates‌

14.00 Soy-Braised Crispy Pork Belly with Tatsoi, Daikon, Yuzu-Wasabi Dressing and Kecap Manis

14.00 Maine Peeky Toe Crab Cake with Asian Slaw, Whole Grain Mustard and Mango Sauce

13.00 Beef Satay with Cucumber, Green Papaya and Pickled Ginger Salad, Spicy Peanut Sauce

14.00 Pan Roasted Mussels with Applewood Smoked Bacon, Tomatoes and White Wine

13.50 Flash Fried Calamari with a Spicy Chipotle Chile and Orange Honey Glaze, Pickled Ginger

13.00 Macadamia Nut Crusted Goat Cheese with Port-Poached Figs, Apples and Crostini

Soup of the Day Options: (4.00) , (7.00)

Green Plates‌

14.00 Sweet Coconut Fried Prawns with Mango, Cucumber and Greens, Sesame-Citrus Vinaigrette

12.50 Baby Spinach and Duck Confit with Dates and Petit Basque Cheese, Truffle Vinaigrette

12.50 Endive and Pear Salad with Blue Cheese, Candied Walnuts and Honey Mustard Vinaigrette

9.00 Butter Lettuce Salad with Cherry Tomatoes and Tarragon-Champagne Vinaigrette

Hearts of Romaine with Caesar Dressing, Croutons and Parmesan Cheese Options: (6.00) , (11.00)

Big Plates‌

35.00 S.R.F. Flat Iron Steak, Blue Cheese Steak Fries, Grilled Asparagus and Chimichurri Sauce

32.00 Roasted Duck Breast with Herb Spaetzle, Cipollini Onions and Winter Greens, Blood Orange Jus

28.00 Togarashi Crusted Day Boat Scallops, Mashed Potatoes, Shaved Carrot Salad and Sweet Pea Coulis

22.00 Chicken Breast Stuffed with Prosciutto, Kale and Ricotta, Roast Potatoes, Mushroom Cream

26.00 Grilled Pork T-Bone, Potato Gnocchi, Artichoke Hearts, Tomatoes, Green Olives and Thyme Jus

25.00 Moroccan Inspired Braised Lamb Shank with Golden Raisin and Toasted Almond Couscous

18.00 Grilled Polenta Napoleon with Garden Vegetables, Fresh Mozzarella and Balsamic Glaze

Market Pasta of the Day

Chef De Cuisine Marcos Uribe

Sous Chefs Marcos Garcia and Jorge Salgado

Desserts

Sweet Plates‌

10.00 Chocolate and Hazelnut Mousse Bars Fresh Berries and Chocolate Sauce

9.00 Lemon Meringue Pie Orange-Grand Marnier Sauce

9.00 Vanilla Bean Creme Brulee with Caramelized Bananas

13.00 Macadamia Crusted Goat Cheese Port Poached Figs and Crostini

8.50 Celadon Bread Pudding Grand Marnier Creme Anglaise

11.00 Gluten-Free Kk Warm Apple Galette Vermont Maple-Walnut Gelato

7.50 Sorbet of the Day

Dessert Wines‌

2006 Dr. Loosen Beerenausles Riesling - Mosel Options: (23.00) , (46.00)

2006 Beringer ‘Nightingale’ Late Harvest Wine Options: (14.00) , (56.00)

2004 Topaz Late Harvest Dessert Wine Options: (14.00) , (56.00)

2010 Bouchaine ‘Bouche D’or’ Late Harvest Options: (10.00) , (50.00)

2007 Far Niente ‘Dolce’ - Late Harvest Wine Options: (25.00) , (100.00)

2007 Inniskillin Vidal Ice Wine - Niagara Options: (25.00) , (100.00)

2007 Ridge Geyserville - ‘Essence’ Options: (20.00) , (80.00)

Port, Madeira & Sherry‌

18.00 2007 Warre's Vintage Port

11.00 1995 Smith Woodhouse ‘Madalena’ Port

6.00 Graham's ‘Six Grapes’ Port

12.00 Meyer Family Cellars - California Tawny Port

9.50 2007 Prager Port ‘Tomas’ - Napa Valley

8.00 Fonseca 10 Year Old Tawny Port

12.00 Taylor Fladgate 20 Year Old Tawny Port

Limoncello‌

14.00 Hellocello - Limoncello Di Sonoma

14.00 Hellocello - Figcello Di Sonoma

7.00 Caravella Limoncello Originale - Italy

Sippin’ Whiskeys‌

12.00 Basil Hayden's Straight Bourbon

14.00 Blanton's Single Barrel Bourbon

15.50 Booker's Kentucky Straight Bourbon - 8 Year

8.50 Maker's Mark Straight Bourbon

16.00 Noah's Mill Bourbon

10.00 Woodford Reserve Distiller's Select

11.00 Woodford Reserve - ‘Keffer and Yajeya Barrel’

Single Malt Scotches‌

18.00 Lagavulin 16 Year

19.00 Oban 14 Year

17.00 Dalwhinnie 15 Year

12.00 Laphroaig Islay 10 Year

15.00 Glenmorangie 10 Year

14.50 Macallan 12 Year

11.00 Glenlivet 12 Year

23.00 Macallan 15 Year

15.00 Ardbeg 10 Year

30.00 Macallan 18 Year

Glenmorangie - Signet Options: 1 oz (28.00) , 2 oz (55.00)

Glenfiddich 21 Year Gran Reserva Options: 1 oz (21.00) , 2 oz (40.00)

Cognacs and Armagnacs‌

40.00 Courvoisier XO Imperial

45.00 Hennessy XO

15.00 Hennessy V.S.O.P

14.00 Remy Martin VSOP

40.00 1979 Francis Darroze - ‘Bas - Armagnac’

Charbay Brandy No. 83 Premier Release Options: 1 oz (25.00) , 2 oz (50.00)

Distilled in 1983, Aged 27 Years in French Oak

55.00 Etter Suisse Pear Williams Eau De Vie Pear Brandy

Grappas‌

25.00 Ornellaia

15.50 Marolo Barolo Di Piemonte

14.50 Marolo Moscato D’Alba

14.50 Marolo Brunello D’ Montalcino

13.00 Marolo Grappa and Camomile - Distilleria Santa Teresa

Coffee Drinks‌

8.50 The Chip Shot - Tuaca and Bailey's Irish Cream

8.50 Jamaican Coffee Tia Maria and Meyers Rum

8.50 Godiva White Hazelnut Godiva White Chocolate Liqueur and Frangelico

Menu for Celadon

Lunch

Small Plates‌

Green Plates‌

Big Plates‌

Sandwiches‌

Dinner

Small Plates‌

Green Plates‌

Big Plates‌

Desserts

Sweet Plates‌

Dessert Wines‌

Port, Madeira & Sherry‌

Limoncello‌

Sippin’ Whiskeys‌

Single Malt Scotches‌

Cognacs and Armagnacs‌

Grappas‌

Coffee Drinks‌

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