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LUNCH
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CATERING |
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Winter 2010 Dinner Menu
It’s a new decade, so let’s start fresh! You’ll notice a few changes to our menu. Look at our Appetizers, created to tempt your palette, before moving to a new category called Small Plates.
Now you can get smaller portions than a full entree — have one or two for yourself, or share
a few with friends and family. And, of course, our Entrees still include our famous pastas and
full meals with an included starch, vegetable and salad.
Come in for just a bite or a full meal — make us your everyday neighborhood restaurant!
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Appetizers |
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Salads include choice of dressing:
Balsamic vinaigrette, raspberry vinaigrette, cranberry vinaigrette, honey mustard, Parmesan
peppercorn or creamy blue cheese
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Beef Satays
Beef tenderloin on bamboo skewers with
spicy sweet honey sambal cream |
8
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Grilled Marinated Calamari
With olive oil, balsamic
vinegar, roasted peppers and basil |
7 |
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Crab Cakes (2)
With remoulade sauce |
8 |
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Escargots on Toast Points
With emulsified herbed garlic butter |
7 |
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Jumbo Scallops (2)
With champagne garlic chive cream sauce |
9 |
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Portobello Mushroom Quesadilla
With diced
portobello mushroom, mozzarella cheese and fresh
spinach on a corn tortilla with a side of tomatillo salsa verde |
6 |
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Duck Wonton Cups
With shredded duck confit, fig jam,
green onion and blue cheese in a crispy wonton
cup |
7 |
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Caesar's Salad
With crisp romaine, house-made
croutons, parmesan cheese and dressing |
6 |
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House Salad
With mix of romaine, radicchio and green-leaf
lettuce, tomato, red onion, cucumber and choice of
dressing on the side |
4 |
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House Soups
Created daily by Chef Santos |
5 |
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Small Plates |
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| Tuscan Whole Wheat Penne
With tomato, basil, fresh mozzarella and onion |
8 |
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Artisan Cheese Board
A daily selection by Robert |
12 |
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Grilled Shrimp (3)
with citrus angel hair cake and
lemon cream |
10 |
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Samantha's Pizza
du jour |
9
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Seared Proscuitto Wrapped Scallops (2)
With grilled
zucchini and red peppers |
11
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Sliced Grilled Chicken Breast
With artichokes, white
wine, garlic and roasted peppers with citrus angel hair
triangle |
9 |
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Savory Lamb Meatballs
With yogurt cucumber sauce
and crumbled feta |
8 |
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Grilled New Zealand Lamb Lollipops (2)
With garlic and rosemary, mashed potato |
8 |
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Half-Pound Angus Burger
With grilled red onion,
roasted red pepper aioli, smoked gouda on pretzel roll with corn chips
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8 |
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Maple Leaf Farms Duck Breast
6-oz. Iowa grass-fed organic grilled burger
with choice of cheddar, blue or provolone cheeses,
lettuce and tomato on brioche |
11 |
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Prince Edward Mussels
In garlic, with white-wine parsley sauce and garlic toast |
12 |
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Cuban Pork Tacos (2)
Grilled onions and poblano on a corn tortilla with sweet tomatillo rum sauce |
8 |
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Napa Cabbage Salad
With green onions, sesame seeds,
pecan chicken breast and sweet soy dressing |
10 |
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Caesar's Salad
With romaine, croutons, parmesan and a grilled chicken breast |
9
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Mesculyn Salad
With warm goat cheese, sugared
pecans, fruit, red onion and raspberry vinaigrette
dressing |
9 |
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Entrees and Pastas |
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Served with house salad. May substitute small soup for salad,
$1. |
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New Orleans Pasta "NNO"
Spicy andouille sausage, green
onion, chicken, Cajun cream and radiatori pasta |
18 |
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Pan-Seared Shrimp and Grits
Green onion, spinach,
tomato and a lemon-garlic cream sauce |
18 |
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Fettuccine
With crispy pancetta, chives, artichokes and
mascarpone cream |
14 |
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White Chicken Lasagna
Layered with spinach, wild rice, cheeses, pasta and garlic cream sauce |
12 |
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Mac and Four Cheese
Green onion, gruyere, Black
Diamond cheddar, mascarpone and parmesan topped
with crispy pancetta |
14
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Wonton Duck Ravioli
Confit of duck in a herb-white
wine sauce with sautéed spinach and crispy leeks |
15 |
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Risotto
With caramelized onion and sun-dried tomato,
asiago, parmesan, green onion |
13 |
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Grilled Petit Filet (4 oz)
With caramelized onion
butler butter, house vegetables and whipped potatoes |
14 |
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Braised Beef Brisket
With carrots, onions, celery,
tomato, chipotle peppers and whipped potatoes |
14 |
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Veal Scaloppini
In lemon-garlic white wine with capers,
spaetzle and spinach |
17 |
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Grilled Salmon
With sesame honey teriyaki glaze and
grilled asparagus |
15 |
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Marinated Half Roasted Chicken
With tandoori spices,
basmati rice and house vegetables |
13 |
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Half Crispy Duck
With plum sauce, basmati/wild rice
blend, house vegetables |
21 |
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New Zealand Rack of Lamb
With garlic, white wine
rosemary sauce, roasted potatoes and house
vegetable |
19 |
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Mango Teriyaki Pork Tenderloin
With zucchini, red
pepper and basmati/wild rice |
13 |
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Braised Lamb Shank
With wine, aromatics, roasted root
vegetables and spaetzle |
16 |
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Flossmoor Fish Pot
With savory tomato coulis, shrimp,
mussels, daily fish, herbs and fresh vegetables |
12 |
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No separate checks.
18% gratuity added to
parties of 6 or more.
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Copyright © 2009 Fresh Starts Restaurant, Inc.. All rights
reserved.
1040 Sterling Avenue Flossmoor, Illinois 60422
708-957-7900
Designed by
J. Murray & Associates, Inc. |
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