The Brentwood Restaurant & Wine Bistro Menu

Dry sherry and lump crabmeat.

Mozzarella, beef steak tomatoes, balsamic glaze, and basil pesto.

Aged Parmesan cheese, seasonal micro greens, toasted baguette, and confit lemon reduction.

Poached pears, crumbled blue cheese, carrots, cucumber, heirloom tomatoes, and miso vinaigrette.

Pan-seared U10 dayboat scallops, limoncello risotto, spring peas, crispy applewood smoked bacon, and sauce Americaine.

Jasmine rice, haricot vert, and bearnaise sauce.

Jumbo shrimp, pan-seared scallops, creamy spinach fondue, grilled asparagus, and penne pasta.

Truffle Parmesan fingerlings, haricot vert, and Grand Marnier sauce.

Potato mousseline, seasonal vegetables, and bordelaise.

Braised vegetable mirepoix, potato mousseline, and natural jus.

Served with raspberry coulis.

Salted Carmel.

Strawberries and cream.