Fife 'n Drum Restaurant

HOLIDAY MENUS | Call for Reservations or Order Dinner to Go: serving 12:00 ~ 8:30pm

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M O T H E R ' S D A Y   2 0 1 0

APPETIZERS

Grilled Jumbo Asparagus
   with Warm Fingerling Potatoes and Sautéed Ramps ~ Dijon Vinaigrette . . . $ 11

Fresh Spring Pea and Morel Mushroom Risotto
   with Pecorino Cheese . . . $ 11

Baby Arugula Salad
   with Grapefruit, Feta Cheese, and Toasted Marcona Almonds ~ Pinot Grigio Vinaigrette . . . $ 10

Caesar Salad . . . $ 9

Mesclun Green Salad
   with Cucumber, Radish, Grape Tomatoes ~ Balsamic Vinaigrette . . . $ 6

SOUP
Warm White Asparagus with Chili Oil. . . $ 6

Chilled Shrimp Gazpacho . . . $ 6

ENTRÉES
Grilled Filet Mignon with Zinfandel Dem . . . $ 36

Sautéed Soft Shell Crab
   Brown Butter, Lemon and Fennel Seed Sauce. . . $ 24

Grilled Lamb Chops
   with Plum Tomato Caper Sauce. . . $ 28

Roasted Organic Chicken
   Dried Cranberry and Port Wine Reduction . . . $ 18

Roasted Berkshire Pork Chop
   Caramelized Onion Thyme Sauce . . . $ 21

VEGETARIAN
Angel Hair Pasta
   with Roasted Tomatoes, Basil, and Fresh Mozzarella ~ White Wine Pan Sauce . . . $ 17

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T H A N K S G I V I N G   2 0 0 9

WINE
Cline “Cashmere” Cabernet Sauvignon Blend $ 7 / $ 26

COMPLETE DINNER | $31.00

SOUP

White Bean with Ham Hock and Rosemary

ROAST TURKEY
Brioche Bread Stuffing ~ Sage Gravy

Whipped Potatoes

Haricots Verts ~ Baby Glazed Carrots

Citrus Cranberry Compote

DESSERT
Warm Banana Pecan Cake with Chocolate Sauce

Pumpkin Pie with Autumn Spiced Crème Anglaise

Chocolate Ganache Torte with Caramel Sauce
Carrot Layer Cake with Caramel Sauce

Warm Brownie Sundae
Caramelized Pear Cake with Port Wine Reduction Sauce

Ice Cream and Sorbet

A la Carte

APPETIZERS

Mesclun Greens Salad with Grapes Tomatoes, Cucumbers, and Radish . . . $ 6

Stuffed Quail with Brioche, Arugula, Gruyere, Pignolis, & Parsley Pesto . . . $12

Baby Spinach Salad with Dried Cherries, Gorgonzola, Candied Pecans ~ Roasted Shallot Vinaigrette. . . $10

Chilled Shrimp on a Salad of Dried Cranberries, Butternut Squash, & Red Onions ~ Bell Pepper Reduction. . . $13

ENTREES
Dry Aged Bone In Sirloin Steak ~ Black Truffle Hollandaise . . . $ 33.

Herb Roasted Chicken ~ Caramelized Shallot Thyme Jus . . . $ 18.

Sautéed Halibut ~ Saffron Beurre Blanc and Chorizo Oil Drizzle . . . $ 25.

Roasted Berkshire Pork Tenderloin ~ Dried Cranberry Port Wine Demi Glaze . . . $22

VEGETARIAN

Roasted Butternut Squash, Parsnip, & Spinach Lasagna

~ Roasted Garlic Sage Béchame. . . $18

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C H R I S T M A S E V E   2 0 0 9

A P P E T I Z E R S

Mesclun Green Salad
   with Grape Tomatoes, Cucumber, and Radishes . . . $ 6

Spring Roll: Lobster
   with Thai Dipping Sauce . . . $ 8

Crispy Rock Shrimp
   with Wasabi Aioli . . . $ 12
Black Truffle Risotto with Crispy Shitake Mushrooms
   Crispy Shitake Mushrooms. . . $ 12

Caesar Salad . . . $ 9

S O U P

Lentil with Ham . . . $7

E N T R E E S
Roast Prime Rib of Beef au Jus
   with Mashed Potatoes and Roasted Root Vegetables. . . $ 30

Grilled Filet Mignon
   with Mashed Potatoes, Vegetables and Black Pepper Hollandaise . . . $ 35

Roasted Berkshire Pork Loin
   with Mashed Sweet Potato, Vegetables and Maple Sage Demi . . . $ 21
Herb Roast Chicken
   with Mashed Potatoes, Vegetables, and Thyme Jus . . . $ 20

Pan Roasted Salmon
   Fennel Pernod Beurre Blanc Sauce with Basmati Rice and Vegetables . . . $ 25

Farfalle Pasta
   Oven Roasted Tomatoes and Grilled Chicken in a Basil and Extra Virgin Olive Oil Sauce . . . $ 20

Vegetarian
Baked Spinach Ravioli
   with Feta Cream Sauce with Kalamata Olives, Roast Peppers, and Oven Roast Tomatoes. . . $18

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N E W Y E A R ’ S E V E   2 0 0 9

We are doing 3 seatings: 5:30, 7:00, and 9:15

There will be music for the last 2 seatings, and the last seating will have party favors and dancing.

A $30.00 non refundable per person deposit is required.

20% Gratuity and 6% Sales Tax will be added to all Final Dinner Checks

A P P E T I Z E R S
Braised Duck Cavatelli
   with Winter Vegetables and Truffles . . . $ 14
Tartar of Hamachi and Yellowfin Tuna
   with Soy Ponzu and Sesame Crisps . . . $ 15
Torchon of Foie Gras
   with Apple Shallot Chutney, Apple Cider Gastrique, and Brioche Toasts . . . $ 18
Winter Chicory Salad
   with Roasted Butternut Squash, Grilled Apples, and Camembert ~ Toasted Chestnut Vinaigrette . . . $ 12
Crispy Truffle Aronccini
   with a Shitake Pinenut Puree and Celery Salad . . . $ 13

S O U P

Cauliflower Potage with Seared Sea Scallops, Caviar, and Truffle Drizzle . . . $15

E N T R E E S
Grilled Prime NY Strip Steak
   with Pomme Fondant and Black Pepper Yuzu Emulsion . . . $ 42
Whole Roasted Pousssin
   with Chestnut Brioche Stuffing Served with Brussel Sprouts, and Dijon Gravy . . . $ 32
Butter Poached Lobster
   with Lobster Whipped Potatoes, Ginger Scented Greens, and Cilantro Sesame Pesto . . . $ 42
Roasted Saddle of Venison
   with Sweet Potato, Bacon, and Kale ~ Coffee Cocoa Demi . . . $ 38
Roasted Berkshire Pork Loin
   with Caramelized Parsnips, Pears and Citrus Cranberry Marmalade . . . $ 32
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V A L E N T I N E ' S   D A Y   2 0 1 0

A P P E T I Z E R S
Fried Calamari with Spicy Thai Glaze and Pineapple . . . $11

Ceviche of Sea Scallop with Cucumber, Citrus, & Sea Salt Crisps . . . $ 13

Grilled Vegetable Tart with Goat Cheese & Reduced Balsamic Basil Oil . . . $ 11

Spring Roll ~ Ginger Lobster with Thai Dipping Sauce . . . $ 8

Caesar Salad for Two . . . $ 23

Roasted Beet Salad with Rocket Arugula, Candied Pecans, Gorgonzola
   Sherry Shallot Vinaigrette . . . $ 11

S O U P

Wild Mushroom with Leeks and Parsley Oil . . .$ 6

French Onion Soup Gratinée with Croutons and Gruyère Cheese . . . $ 7

E N T R E E S
Filet Mignon Béarnaise
   Roasted Shallot Mashed Potatoes and Zinfandel Demi Glaze . . . $ 35

Pan Roasted Halibut
   Celery Purée, Sautéed Spinach, and Miso Butter Sauce . . . $ 26

Grilled Salmon
   Steamed Basmati Rice and Lemon Herb Vinaigrette . . . $ 25

Roasted Pork Loin
   Chestnut and Wild Mushroom Stuffing and Mushroom Marsala Sauce . . . $ 24

Lobster Ravioli
   Leek, Grape Tomato and Fennel Seed in a Shellfish Tomato Nage . . . $ 25

Roasted Free Range Chicken
   Toasted Almond Couscous and Curry Beurre Blanc . . . $ 21

Vegetarian Seven Bean Stew with Soy Andouille and Broccoli Rabe . . . $ 19

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E A S T E R S U N D A Y 2 0 1 0

A P P E T I Z E R S
Chilled Jumbo Shrimp with Asian Bean Salad
   Thai Vinaigrette . . . $ 14

Baby Arugula Salad with Citrus, Shaved Fennel, and Asiago Cheese

   Lemon Chive Vinaigrette . . . $ 11

Smoked Salmon with Caper Cream Cheese Mousse, Lemon Jelly, Tomato Relish and Brioche Toast . . . $ 12

Caesar Salad
   Traditional with Anchovy Aioli and Garlic Bread Croutons . . . $ 9

Mesclun Greens Salad
   Cucumber, Radish, Grape Tomatoes ~ Red Wine Vinaigrette . . . $ 6

Spring Vegetable Risotto with Parmesan Sabayon . . . $ 11

S O U P Spring Pea Veloute with Fennel and Tarragon . . . $6

E N T R É E S
Roasted Rack of Lamb

   Citrus Scented with Herb Spaetzle and Thyme Jus. . . $33

Grilled Filet Mignon

   Parmesan Whipped Potatoes and Madeira Demi Glaze . . . $ 35

Glazed Virginia Ham

   Cheddar Cheese Mashed Potatoes and Dijon Cream Drizzle. . . $ 18

Roasted Free Range Chicken Breast

   Acorn Squash, Pinenuts, and Baby Spinach ~ White Wine Sauce . . . $ 20

Pan Roasted Halibut

   Basmati Rice, Grilled Vegetable Gratin, and Basil Emulsion. . . $ 25

Wild Mushroom, Asparagus, and Artichoke “Wellington” ~ Madeira Pan Gravy. . . $ 18

Vegetarian
Wild Mushroom Ravioli Gratin with Asparagus and Roasted Garlic Celery Root Cream. . . $20

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ourPolicies

• all credit cards are accepted

• kindly set your Cell Phone to vibrate NOT ring

• we are Handicap Accessible

• proper attire means wearing a shirt and shoes

• thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness