Butternut Bisque
butternut squash, celeric root, crème fraiche, toasted pepitas
butternut squash, celeric root, crème fraiche, toasted pepitas
blue corn, chevre, prosciutto crisp
fire and ice PEI oyster,rockefeller with a twist, buttermilk espuma
prime fillet, shallot, black garlic aioli, myer lemon oil, pickled mustard seed
roasted shishito peppers, lemon, soy, muster frill
soy, peanuts, chilis, scallion
tuna filled with crab and avocado, wrapped in nori, tempura battered
baby iceberg, avocado, buttermilk dressing, lardons
roast beet, arugula, citrus, black lava salt
shaved brussels, black kale, cabbage, marcona almonds, dijon-agave dressing
miso glazed sea bass, cardamom-jasmin rice, haricot vert
seared diver scallop, hudson valley foie, mycopia mushroom and pea risotto
mushroom risotto, pea tendrils
jimmy red grit, poached pear, pickled mustard seed
za’tar roasted cauliflower, chick pea tabouli, saba, pomegrante
beef prime fillet, compound butter, mashed potato, truffle
grouper, scallop, calamari, shrimp, bell pepper, chili, cardamom-jasmine rice
mashed potato, haricot vert, tempura onion rings
whole American red snapper, soba noodle stir-fry, peanut sauce
cardamom-jasmine rice, mango chutney, toasted almond
** Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.
This Dinner menu is an exclusive menu at Verdana E restaurant at The Escalante Hotel.
Copyright 2023, The Escalante Hotel. All rights reserved. | Sitemap | ADA Compliance
Website Management by NicheLabs