 Menu Sample
Menu Subject to change
Appetizers
Shrimp Cocktail
Jumbo prawns with bentley’s
own cocktail sauce
14
Tuna Carpaccio
Herb and
pepper crusted rare Tuna, soba noodles and soy mustard butter sauce
14
Oysters Bentley
Creamed
spinach, herbed parmesan and panko crust
12
Maine Crab Cake
Israeli
couscous, preserved lemon, artichoke and fresh basil dressing
14
Gravlax
Tequila &
citrus cured salmon, asparagus, Peruvian mango, fresh herb oil
12
Roasted Tiger Prawns
Applewood
Smoked Bacon, Black bean salad and yellow corn emulsion
14
Beef Carpaccio
Baby
arugula, lemon, parmigiano and olive oil
11
Soup
& Salad
French onion soup
classic presentation
7 |
Bentley’s Clam
Chowder
creamy tomato
chowder, chunks of potato and clams
8 |
Belgian Endive
Watercress, sweet pecans, bleu cheese and Almond oil
9
Hearts of Palm
Arugula,
Pecan smoked Trout with creamy almond dressing
10
Queen Charlotte
Baby
greens, shallots, pearl tomatoes and champagne vinaigrette
7
Caesar Salad
With
seasoned croutons, anchovies and Parmigiano
7
Combinations
6 oz.
filet and the seafood item of your choice, served with
spinach, whipped
potatoes and red wine sauce
Filet & Scampi 36
Filet & Lobster Tail 48
Filet Oscar 36
Whipped Potatoes, Asparagus, Crabmeat and béarnaise sauce
Entrees
Veal Chop
16 oz. chop, Wild
Mushrooms, Carrots, English Peas, Truffle whipped Potato
Marsala Sauce
40
Filet Mignon
Roasted
fingerling potatoes with pearl onions, wild mushroom, Spinach Leaf,
Red Wine Reduction & Béarnaise Mousseline
35
Bentley’s Ribeye
20oz.
Ribeye, grilled asparagus, bacon cheddar whipped potatoes
Bordelaise Sauce
36
Chateaubriand Bouquetiere
18 oz.
Tenderloin for two, with asparagus, sautéed mushrooms, Potato Dauphinoise
Red Wine Reduction
Tableside for Two
64
Steak au Poivre
16 oz.
Pepper crusted New York strip with Haricot Vert, Cippolini Onions &
Cognac Cream Sauce
Tableside
36
Stuffed Shrimp Provencal
Lump crab
meat, sautéed root vegetables, Spanish risotto cake
tomato buerre blanc
34
Holland Dover Sole
“ Bonne
Femme “with Summer Vegetables, Rissolet Potatoes with lemon
caper buerre blanc
Fillet tableside
30
Halibut
Jasmine
rice, Haricot Vert with saffron butter sauce
28
Plaza Salmon
French
Lentils, Baby Carrots and Port wine Reduction
22
Alaskan Red King Crab Legs
One and a
half pound split crab with drawn butter, mashed potatoes &
Green asparagus
40
Chef Josef Alexander
Please
Allow 30 – 45 minutes for main course preparation
Parties of 8 or more 20%
tip is added
|
