St Patrick’s Day 2014 Celebration Menu

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Shelburne Restaurant & Pub
St. Patrick’s Day Weekend Menu 2014
Inspired by the Shelbourne Hotel in Dublin Ireland

Roasted Beet Salad
With Organic greens, chévre cheese, spiced pumpkin seeds, vinaigrette…9

*Sautéed Warm Local Oysters
Drizzled with a Guinness sabayon…13

Foie gras
Flashed in the pan, roasted beet and salsify hash, white chocolate powder and port wine gastrique…17

 Calamari Con Pomodoro
Seared in a white hot pan with tomato, garlic, extra virgin olive oil, white wine and fresh basil…14

Soup of the day…cup 4.50 bowl 8

 Vegetarian French Onion Soup …8

Innkeeper’s Mussel & Tomato Chowder in the potter’s bowl…9

       
*Risotto with butternut squash and scallions…19

*Seared Petrale Sole
Served over truffled dauphine potato garnished with vegetables pistou….24

North Coast Bouillabaisse
Packed with Prawns, Mussels, Cod, Willapa Bay Oysters, scallops, Dungeness crab, rich red wine and saffron broth,
sauce rouille…33

Herb crusted Rack of Lamb
Pan seared and baked, Served over a whole grain wild rice pilaf, finished with a maple cranberry glaze…38

Snake River Farms American Wagyu Kobe Beef Strip loin
Horseradish and salsify smashed potatoes; vanilla perfumed and Foie gras bordelaise, roasted asparagus…35

* Denotes Menu item inspired by the Saddleroom Menu at the Shelbourne Hotel, Dublin

 

 

 

 

 

 

 

 

 

 

 

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Shelburne Valentine’s Day Dinner 2014

Shelburne logo topWinged Heart

Valentine’s Day February 14, 2014
A Celebration of the City of Light

Tom Trudell will play piano for all you lovers
of music

Hors D’Oeuvres

Foie gras

Flashed in the pan, roasted beet and salsify hash, white chocolate powder and port wine gastrique
17

Mousseline de Saumon Fumé

Salmon mousse on toasted red quinoa and rye blini, domestic caviar, Grand Mariner and basil crème fraiche
14

Or 24 ct Dauphine et truffe noire

Dauphine potato layered with black truffle wrapped in phyllo and
24 ct gold leaf, saffron butter emulsion
15

Soupe ou Salade

Soupe au Pistou

Seasonal roasted vegetable puree, topped with herbed pesto
8

Soupe à l’Oignon  gratinée

The classic French Onion Soup
9

Salade de frisee, raisins, et fromage bleu

Crispy frisée, Rogue River blue cheese, candied hazelnuts
9

Les Plats Principaux

La Bouillabaisse Robert

Shrimp, Clams, Mussels, Oysters, Crab, gently simmered in saffron, tomato, red wine, and fines herbes fume. Topped with Sauce Rouille
33

Le Filet Mignon

Filled with boursin cheese and wild mushroom duxelle, wrapped in Neuski’s bacon and leek, served over a cauliflower and parsnip puree, finished with a vanilla perfumed bordelaise, garnished with fried Brussels sprouts
40

Piment d’Espelette

Gluten free Penne Pasta tossed with a sauce of roasted red pepper, tomato, basil, and Mint
21

Desserts

Mousse au Chocolat avec Sabayon de Chambord

Chocolate Mousse with Chambord Sabayon
8

Crème Brûlée de Lavande

Lavender Crème Brûlée
8

Tarte Tatain Whiskey avec Crème Anglaise

Apple Tarte Tatain with Whiskey Crème Anglaise
9

Cocktails Proposés
Suggested Cocktails

Kir Royale
8.50

Le Pamplemousse Parisienne Epicure
Grapefruit juice with the French artisanal, elderberry-flavored liqueur, St. Germain & Orange Bitters
10.00

Hemmingway’s Absinthe
Absinthe and Champagne
11.00

Love Potion #9
No translation necessary
Vodka, Triple Sec, Simple Syrup, Orange & Lime, Bitter Orange. splash 7-up
9.00

Chocolate Valentine Shots
10.00

Vins Suggérés
Suggested Wines

Italian Prosecco
8.50 Glass
28.00 Bottle

Phelps Creek Reserve Chardonnay 09
11.00 Glass
39.00 Bottle

Mt. Baker 2008 Limited Release Cabernet Franc
9.50 Glass
38.00 Bottle

Walter Dacon GSM 2009
69.00 Bottle

Verso Rosso Salento 2011
9.00 Glass
34.00 Bottle

 

Cuisine by Chef Robert Erickson and his Kitchen Brigade

 

 

 

 

 

 

 

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Shelburne Restaurant Christmas Day Brunch 2013

Christmas Tree

Christmas Day Brunch
December 25th, 2013
11:00 am to 2:00 pm

Tournedos of Beef Tenderloin
with Horseradish and Parsnip Mashed Potatoes, Port Wine and
White Truffle-scented Demi-glace
30

½ Dungeness Crab
with Pesto Twice-baked Yukon Gold Potato,
Grilled Seasonal Vegetable
27

 Duck and Neuski’s Smoked Ham, Hash and Eggs
with Sauce Maltaise
22

Seafood Frittata
with Mornay Sauce
16

Roasted Vegetable and Wild Mushroom Omelet
with Pomodoro Sauce
12

Croque Monsieur
The Classic flavors of this elevated grilled ham and cheese originated in
the Parisian Cafes of 1910
15

Butternut Squash and Gorgonzola Ravioli
With Amaretto Brown Butter Parsley Sauce
14

Cuisine by Chef Robert Erickson and his Kitchen Brigade

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Shelburne Inn New Year’s Eve Buffet Menu 2013

752302261_8QAkc-X3-1December 31, 2013
Opening at 5:00 pm Last Seating at 10:00 pm
Buffet Menu 40.00 per person

Entrees

 North Coast Seafood Stew

Tuscan Grilled Chicken over Orzo

Osso Buco White Bean Cassoulet

 Baked Gnocchi with Pomodoro and Fresh Mozzarella

Salads

Caesar Salad

 Roasted Beet Salad

 Grilled Seasonal Vegetable Salad

Dessert

Mini Chocolate Stout Cake

Cuisine by Chef Robert Erickson and his kitchen brigade

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4th Annual Jane Austen Birthday Celebration Tea 2013

On Sunday, December 15th, 2013 from 2:00 to 4:00 pm we will host our 4th Annual Jane Austen Birthday Celebration Tea. A celebration  tea in true English fashion is befitting for the birthday of the widely-read author, Jane Austen. This year  Long Beach Peninsula resident, Marty Lemke will return in period clothing to entertain us with teatime tidbits of information of the times in which Jane Austen lived. Marty has been a member of the Jane Austen Society of North America for many years. She has visited all of the places where Jane lived, visited and is buried. While attending summer school at Cambridge a couple of years ago, Marty spent many hours looking at all the influences that informed Jane’s writing–the books she read, the society she kept, and the constraints she sorely felt as a single woman in 18th century England.

The effervescent Marty Lemke regales us with tales of the life and times of Jane Austen.

The effervescent Marty Lemke regales us with tales of the life and times of Jane Austen.

Our SpecialTeas generally include three savory delicacies, three sweets and scones. Of course the Samovar will be loaded with premium tea for your drinking pleasure. Here are some photos of what we served at last year’s event:

The Tea includes three delicate, savory treats. Here's what we served last year.

The Tea includes three delicate, savory treats. Here’s what we served last year.

 

What would a tea be without sweets?

What would a tea be without sweets?

 

Warm, freshly baked scones accompany the other items at tea.

Warm, freshly baked scones accompany the other items at tea.

Musical entertainment will be provided by pianist Jennifer Goodenberber on the keys of Gloria. Jennifer has worked up a repertoire of period pieces to  recreate the Regency period atmosphere.

Jennifer Goodenberger enjoys the challenge of developing a repertoire to suit the occasion--in this case, the music of Jane Austen's time.

Jennifer Goodenberger enjoys the challenge of developing a repertoire to suit the occasion–in this case, the music of Jane Austen’s time.

We’re currently working on the menu and it will be posted on our website shortly.

Please call for reservations, due to limited seating:   (360) 642-4150.

 

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