Menu for Polo Grill

Wine By The Riedel Glass
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Lunch Private Dining
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Dinner Private Dining
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Desserts
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Brunch
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Lunch
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Supper
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Dinner
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Dessert

Wine By The Riedel Glass

White Wine By The Riedel Glass‏

11.00 B.R. Cohn Chardonnay, Sonoma County '07 6oz

10.50 Three Saints Chardonnay, Santa Maria Valley '08 6oz

10.25 Graville-Lacoste Semillon, Sauvignon Blanc, Graves '09 6oz

9.50 Sebastiani Chardonnay, Sonoma '09 6oz

9.50 Domaine Perrusset Chardonnay, Macon Villages '09 6oz

9.25 Eberle, "Mill Road" Viognier, Paso Robles '07 6oz

7.50 Selbach, "Bernkastelar" Riesling, Germany '09 6oz

7.50 Salneval Albarino, Spain '09 6oz

7.25 Barone Fini Pinot Grigio Valdadige, Italy '09 6oz

7.00 The White Knight Viognier, Clarksburg '10 6oz

6.75 Alamos Chardonnay, Mendoza '08 6oz

6.75 Pennywise Chardonnay, California '08 6oz

6.50 Montgras "Reserva" Sauvignon Blanc, Chile '10 6oz

6.50 Montgras "Reserva" Chardonnay, Chile '10 6oz

6.25 Callia "Alta" Pinot Grigio, Argentina '09 6oz

Red Wine by the Riedel Glass

13.25 Schug Pinot Noir, Carneros '08 6oz

12.00 Calistoga Cellars Cabernet Sauvignon, Napa '09 6oz

10.50 Three Saints Pinot Noir, Santa Maria Valley '08 6oz

9.25 Kunde Merlot, Sonoma Valley '05 6oz

8.25 Wall Cellars Cabernet Sauvignon, Napa '07 6oz

8.00 Mcmanis Syrah, CA '10 6oz

8.00 Hahn Pinot Noir, Monterey '10 6oz

8.00 Alamos Malbec, Mendoza '09 6oz

7.50 Lagar Alto Tempranillo, La Mancha, Spain 2008 6oz

7.25 Dom. de Fontsainte, Grenache/Syrah/Mourvedre, Corbieres '99 6oz

7.00 Pennywise Cabernet Sauvignon, CA '09 6oz

7.00 Pennywise Pinot Noir, CA '09 6oz

6.75 Columbia Crest "Grand Estates" Merlot, Columbia Valley '07 6oz

6.50 Cellar No. 8 Zinfandel, CA '08 6oz

6.25 Callia "Alta" Malbec, Argentina '08 6oz

Sparkling Wine by the Riedel Flute

8.50 Sparkling Wine by the Riedel Flute 5oz

7.00 Marquis de la Tour Brut, France NV 5oz

Rose & Blush Wine by the Riedel Glass

8.25 Cochon Rose', Mendocino '09 6oz

7.00 Beringer White Zinfandel, California '10 6oz

White Half Bottles‏

Veuve Clicquot Brut Champagne, France NV Options: Bin (942.00) , 375Ml (47.00)

Robert Sinskey Pinot Blanc, Carneros '08 Options: Bin (834.00) , 375Ml (35.00)

Reverdy Sancerre, Sauvignon Blanc '09 Options: Bin (885.00) , 375Ml (29.00)

Frog's Leap Sauvignon Blanc, Napa '08 Options: Bin (813.00) , 375Ml (25.00)

Sonoma Cutrer Chardonnay, Sonoma '08 Options: Bin (839.00) , 375Ml (23.00)

Banfi "Rosa Regale" Brachetto d'Acqui, Italy '09 Options: Bin (940.00) , 375Ml (23.00)

Marco Negri Moscato D'Asti, Italy '09 Options: Bin (860.00) , 375Ml (23.00)

Trevisiol, Prosecco, Valdobbiadene, Italy NV Options: Bin (960.00) , 375Ml (21.00)

Honig Sauvignon Blanc, Napa '10 Options: Bin (N/a) , 375Ml (21.00)

Gloria Ferrer Blanc de Noirs, CA NV Options: Bin (951.00) , 375Ml (19.00)

Chateau Ste Michelle Chardonnay, Columbia Valley '09 Options: Bin (829.00) , 375Ml (17.00)

Cavit Pinot Grigio, Venezia, Italy '10 Options: Bin (812.00) , 375Ml (14.00)

Red Half Bottles

Ridge "Geyserville" Zinfandel, Sonoma '06 Options: Bin (842.00) , 375Ml (41.00)

Raptor Ridge Reserve Pinot Noir, Oregon '07 Options: Bin (831.00) , 375Ml (35.00)

Dom Les Pallieres, "Les Racines", Grenache/Syrah, Gigondas '07 Options: Bin (846.00) , 375Ml (35.00)

L'Ecole No. 41 Merlot, Columbia Valley '06 Options: Bin (854.00) , 375Ml (33.00)

King Estate Pinot Noir, Oregon '08 Options: Bin (820.00) , 375Ml (31.00)

Dashe Zinfandel, Dry Creek Valley '08 Options: Bin (844.00) , 375Ml (31.00)

Bell Cellars Cabernet Sauvignon, Napa '06 Options: Bin (833.00) , 375Ml (31.00)

Hess, "Allomi Vineyard" Cabernet Sauvignon, Napa '09 Options: Bin (815.00) , 375Ml (29.00)

Rocca delle Macie, Chianti Classico '05 Options: Bin (808.00) , 375Ml (23.00)

Baileyana, "Firepeak" Syrah, Edna Valley '05 Options: Bin (840.00) , 375Ml (23.00)

E. Guigal Grenache/Syrah, Cotes du Rhone '06 Options: Bin (838.00) , 375Ml (19.00)

M Francis Coppola "Diamond" Merlot, California '08 Options: Bin (824.00) , 375Ml (19.00)

L Louis Jadot Gamay, Beaujolais-Villages '08 Options: Bin (847.00) , 375Ml (17.00)

Lunch Private Dining

Classic Lunch‏

First Course

20.00 Oven Roasted Tomato Bisque Basil oil

20.00 Seven Leaf Salad Lemon thyme vinaigrette

Second Course

20.00 Grilled Tuna Salad and Swiss Sandwich Fresh fruit

20.00 Half Pound Tenderloin Burger Cheddar cheese, polo fries

20.00 Grilled Chicken House vegetables, yukon gold mash

Third Course

20.00 Cheesecake Strawberry puree

Premiere Lunch

First Course

30.00 Oven Roasted Tomato Bisque Basil oil

Second Course

30.00 Chopped Caesar Herbed croutons

Third Course

30.00 “Howard Warren” Tenderloin Chopped Steak Colbert sauce, grilled onion, oven roasted tomato

30.00 Grilled Atlantic Salmon Lemon parsley butter

30.00 Asian BBQ Center Cut Pork Chop Demi-glace

Fourth Course

30.00 House Baked Fudge Vanilla bean ice cream, chocolate sauce, raspberry sauce

Prime Lunch

First Course

40.00 Lobster Bisque “Bristol cream” crème fraiche

Second Course

40.00 Chopped Caesar Herbed croutons

40.00 Tender Leaf Spinach and Strawberry Salad Glazed pecans, benne seed dressing

Third Course

40.00 Roast Stuffed French Breast of Chicken White truffle oil, Spinach, basil, goat cheese, parmesan

40.00 Grilled Atlantic Salmon Lemon parsley butter

40.00 Petite Tenderloin Medallions Béarnaise sauce

Fourth Course

40.00 Vanilla Bean Crème Brulee Raspberry sauce

Dinner Private Dining

Classic Dinner‏

First Course

50.00 Oven Roasted Tomato Bisque Basil oil

Second Course

50.00 Chopped Caesar Herbed croutons

Third Course

50.00 6 oz. Filet of Tenderloin Served medium

50.00 Roast Stuffed French Breast of Chicken White truffle oil, Spinach, basil, goat cheese, parmesan

50.00 Grilled Atlantic Salmon Lemon parsley butter

Fourth Course

50.00 Cheesecake Strawberry puree

Premiere Dinner

First Course

60.00 Oven Roasted Tomato Bisque Basil oil

Second Course

60.00 Tender Leaf Spinach and Strawberry Salad Glazed pecans, benne seed dressing

Third Course

60.00 6 oz. Filet of Tenderloin with Grilled Shrimp Steak served medium

60.00 Salmon “Tamale” Lime jalapeno cilantro broth, corn relish, stone ground grits

60.00 Roast Stuffed French Breast of Chicken White truffle oil, Spinach, basil, goat cheese, parmesan

Fourth Course

60.00 House Baked Fudge Vanilla bean ice cream, chocolate sauce, raspberry sauce

Prime Dinner

First Course

70.00 Lobster Bisque “Bristol cream” crème fraiche

Second Course

70.00 Roberts Heart of Romaine Lemon thyme vinaigrette, blue cheese crumbles

Third Course

70.00 14 oz. New York Strip Served medium

70.00 Colorado Lamb Rack Pistachio jalapeno apple mint relish

70.00 Roast Stuffed French Breast of Chicken White truffle oil, Spinach, basil, goat cheese, parmesan

70.00 Salmon „Tamale” Lime jalapeno cilantro broth, corn relish, stone ground grits

Fourth Course

70.00 Vanilla Bean Crème Brulee Raspberry sauce

Elite Dinner

First Course

100.00 Oven Roasted Tomato Bisque Basil oil

Second Course

100.00 Roberts Heart of Romaine Lemon thyme vinaigrette, blue cheese crumbles

Third Course

100.00 Surf and Turf

100.00 6 oz. Tenderloin Filet

100.00 10 oz. Cold Water Lobster Tail

Fourth Course

100.00 Vanilla Bean Crème Brulee Raspberry sauce

Desserts

Selection of Artisanal Cheeses Listed in order of least intensity to strongest intensity, port salut-France, marinated fresh mozzarella-polo grill apricot stilton-england orange goat cheese-sonoma gorgonzola dolce-Italy Options: Three (12.00) , Five (17.00)

9.00 Key Lime Pie Cotton patch cream, strawberry sauce, mango sorbet

9.00 Apple Tarte Tatin Vanilla bean ice cream, real-deal butterscotch

8.00 Mango Sorbet Strawberry sauce

8.00 Vanilla Bean Ice Cream Polo grill chocolate pecan cookie strawberry, chocolate or caramel sauce Options: Chocolate, Caramel sauce

9.00 Vanilla Crème Brulèe Strawberry sauce

9.00 House Baked Fudge Vanilla bean ice cream, chocolate sauce, strawberry sauce

9.00 Spring Berry Bread Pudding La strata, strawberry puree

Dessert Wine‏

6.00 Marco Negri Moscato D‟Asti 3oz.

11.50 Chateau Roumieu-Lacoste, Sauternes ‟99 2oz.

Port and Sherry

7.00 Graham‟s „Six Grapes‟ Ruby, Portugal 2oz.

8.00 Warre‟s “Otima” 10yr Tawny, Portugal 2 oz.

10.00 Sandeman 20yr Tawny, Portugal 2 oz.

8.00 Wms and Humbert, Solera Especial 15yr Oloroso, Spain 2 oz.

Cordial / Cognac

8.00 Bailey‟s Irish Cream

8.00 Amaretto Di Saronno

9.00 Sambuca

13.00 Grand Marnier

13.00 B and B

13.00 Drambuie

8.00 Courvoisier VS Cognac

11.00 Hennessy “Privilege” VSOP Cognac

17.00 Martell “Cordon Bleu” Cognac

19.00 Remy Martin XO Cognac

Specialty Coffee

8.00 Mexican Kahlua, brandy, sugar, cotton patch cream

8.00 Spanish Tia maria, brandy, sugar, cotton patch cream

8.00 Polo Irish Irish whiskey, kahlua, cotton patch cream

8.00 Napoleon Grand marnier, brandy, cotton patch cream

Brunch

Temptations‏

7.00 Greyhound

7.00 Cucumber Bloody Mary

7.00 Kir Royale

7.00 Mimosa

7.00 Champagne Cocktail

Plates

13.00 Huevos Rancheros Black bean Tenderloin Chili, Papitas Options: Soup (+4.00) , Salad (+4.00) , Tomato Bisque, Gazpacho Soup, Chopped Caesar Salad, Seven Leaf Salad

9.00 Grand Marnier French Toast Rum Anglaise Options: Soup (+4.00) , Salad (+4.00) , Tomato Bisque, Gazpacho Soup, Chopped Caesar Salad, Seven Leaf Salad

11.00 Spinach and Red Pepper Frittata Seasonal Fruit Options: Soup (+4.00) , Salad (+4.00) , Tomato Bisque, Gazpacho Soup, Chopped Caesar Salad, Seven Leaf Salad

11.00 Polo Cristo Black Forest Ham, Strawberry Marmalade, Seasonal Fruit Options: Soup (+4.00) , Salad (+4.00) , Tomato Bisque, Gazpacho Soup, Chopped Caesar Salad, Seven Leaf Salad

11.00 Apple Fritter Potato Pancakes Spicy Apple Chutney, Canella Crème Fraiche Options: Soup (+4.00) , Salad (+4.00) , Tomato Bisque, Gazpacho Soup, Chopped Caesar Salad, Seven Leaf Salad

Accompaniments

5.00 Applewood Smoked Bacon

5.00 Fresh Seasonal Fruits

5.00 English Muffins

5.00 Stone Ground Jalapeno Cheese Grits

Lunch

5.00 Garlic Cheese Toast

Oven Roasted Tomato Bisque Options: Cup (6.00) , Bowl (8.00)

Gazpacho Cucumber Pico de Gallo Options: Cup (6.00) , Bowl (8.00)

Lobster and Crab Bisque "Bristol Cream" Creme Fraiche Options: Cup (7.00) , Bowl (9.00)

13.00 Polo Calamari Garlic Aioli and Smoked Tomato Coulis

Salads‏

9.00 Curried Chicken Salad Tomato Bisque Shooter

Robert’s Romaine Salad Blue Cheese, Lemon Thyme Vinaigrette Options: Small (9.00) , Large (13.00)

Seven Leaf Salad and Savory Gorgonzola Torte Lemon Thyme Vinaigrette Options: Small (6.00) , Large (8.00)

Polo Caesar Salad Tender Spinach and Strawberry Salad Options: Small (6.00) , Large (8.00)

Glazed Pecans, Benne Seed Dressing Options: Small (8.00) , Large (11.00)

Polo Cobb Salad Small 11 Large 14 Options: Small (11.00) , Large (14.00)

12.00 Chopped Salad Romaine, Salami, Mozzarella, Chickpeas

15.00 Grilled Salmon “Niçoise” Served Chilled Grilled Asparagus, Green Beans, Yukon Gold Potatoes, Kalamata Olives, Field Greens

Sandwiches

13.00 Grilled Chicken Sandwich Parmesan Artichoke, Roasted Red Pepper, Basil Pesto Aioli

11.00 Grilled Tuna Salad and Swiss Cheese Sandwich Choice of House Chips or Fresh Fruit Options: House chips, Fresh fruit

10.00 “Choice of Two” Cup of Tomato Bisque, Bistro Salad or Half Turkey Sandwich Options: Substitute Lobster Bisque (2.00) , Substitute Spinach Salad (2.00) , Tomato Bisque, Bistro Salad, Half Turkey Sandwich

11.00 Carved Turkey and House Bacon Sandwich with Fresh Fruit

10.00 “BLT” Sandwich Peppered Applewood Smoked Bacon, Fresh Fruit

11.00 Polo Grill Half Pound Tenderloin Burger on Kaiser Roll Grilled Red Onion, Cheddar, Swiss, or Blue Cheese Options: Grilled Red Onion, Cheddar, Swiss, Blue Cheese, Wood smoked bacon (+2.00)

Fish & Seafood Specialties

17.00 Shrimp and Grits Stone Ground Cheese Grits

17.00 Grilled Shrimp Bistro Salad, Fresh Fruit

16.00 Crab Cake Field Greens, Béarnaise

15.00 Fried Catfish and Polo Chips Fresh Vegetables, Green Tomato Relish, Rémoulade Sauce

17.00 Grilled Fresh Atlantic Salmon Stone Ground Cheese Grits,‏ House Vegetables

17.00 Chef’s Grilled Salmon Sauteed Seasonal Vegetables, Aged Balsamic Charred Roma Tomato, Lemon Caper Gremolata

Entrees

15.00 “Howard Warren” Tender Chopped Steak Colbert Sauce, Grilled Onion, Oven Roasted Tomato, Fresh Vegetables

17.00 Roast Stuffed French Breast of Chicken Fresh Basil, Goat Cheese, Parmesan, Yukon Gold Mashed Potatoes, White Truffle Oil

15.00 Crispy Chicken and Noodles Rotini Pasta, Lemon Parsley Butter

17.00 8oz. Asian Barbecued Pork Chop Yukon Gold Mashed Potatoes, Vegetables

21.00 Steak-and Fries 7oz. New York Strip Steak, Fresh Vegetables

15.00 Chicken Fried Steak Sausage Gravy, Yukon Gold Mashed Potatoes, Fresh Vegetables

Eggs Benedict with Fresh Fruit Options: Black Forrest Ham (13.00) , Crab Cakes (19.00)

21.00 Tenderloin Petite Medallions Béarnaise Sauce

Filet of Beef Tenderloin Chef’s Butter, Yukon Gold Mashed Potatoes, Sautéed Asparagus Options: 6 oz (33.00) , 8 oz (35.00)

Supper

Small Plates‏

Oven Roasted Tomato Bisque Basil Oil Options: Cup (5.00) , Bowl (7.00)

5.00 Garlic Cheese Bread

12.00 Polo Calamari Roasted Garlic Aioli

Polo Grill Cobb Salad Options: (8.00) , (14.00)

Entrees

12.00 Polo Grill Tenderloin Burger

13.00 Portobello Mushroom Sandwich Bleu Cheese

12.00 Grilled Chicken Breast Sandwich Parmesan Artichokes, Roasted Red Pepper, Charred Roma Tomato, Basil Pesto Aioli

17.00 Crispy Chicken Breast and Noodles

15.00 Grilled Salmon “Nicoise" Grilled Asparagus, Calamata Olives

17.00 Catfish and Chips Green Tomato Relish

15.00 “Howard Warren” Broiled Tomato, Grilled Onions

19.00 Tenderloin Petite Medallions Béarnaise Sauce

21.00 Steak and Fries 8oz New York Strip Steak, Fresh Vegetables

Dinner

Small Plates‏

23.00 Steak Tartare Traditional Condiments*

Cheese Plate Chefs Selection of Cheeses Options: 3 Cheese (12.00) , 5 Cheese (17.00)

15.00 French Helix Escargot Vermouth, Garlic Bacon Cream, Arugula Pesto

15.00 Dungeness Crab Cake Béarnaise, Field Greens

13.00 Polo Calamari Garlic Aioli and Smoked Tomato Coulis*

13.00 Lime Glazed Bacon Wrapped Shrimp Jalapeno, Cilantro Butter

5.00 Roasted Garlic Cheese Bread for Two

Salads

Robert’s Romaine Salad Lemon Thyme Vinaigrette, Blue Cheese Crumbles Options: Small (9.00) , Large (13.00)

13.00 Heart of Romaine Caesar Parmesan, Herbed Croutons

11.00 Brown Sugar Beet Salad Organic Greens, Sweet Beet Vinaigrette, Fried Chevre Medallion

Tender Spinach and Strawberry Salad Candied Pecans, Benne Seed Dressing Options: Small (8.00) , Large (11.00)

Seven Leaf Salad and Savory Gorgonzola Torte Lemon Thyme Vinaigrette Options: Small (6.00) , Large (8.00)

Chopped Caesar Parmesan, Herbed Croutons Options: Small (6.00) , Large (8.00)

Nine Course Chef's Tasting

67 per person (table only) Amuse Bouche Tomato Bisque Shooter

67 per person (table only) Robert’s Romaine Salad Lemon Thyme Vinaigrette, Blue Cheese Crumbles

67 per person (table only) Salmon “Tamale” Lime Jalapeno Cilantro Broth, Stone Ground Grits

67 per person (table only) Colorado Lamb Rack Pistachio Jalapeño Apple Mint Relish

67 per person (table only) Artisanal Cheese Tasting Honey, Strawberry Curd

67 per person (table only) Grilled Orange Panna Cotta

67 per person (table only) Key Lime Pie Cotton Patch Cream, Raspberry Sauce, Mango Sorbet

67 per person (table only) Friandise

Fish & Seafood

Market Grilled Wild Alaskan Salmon Columbia River King Salmon,‏ Spatizi River Ivory Salmon, Copper River Sockeye Salmon

25.00 Seafood Pavarotti Shrimp, Scallops, Rotini Pasta

25.00 Salmon “Tamale” Lime Jalapeno Cilantro Broth, Corn Relish, House Grits

25.00 Parmesan Crusted Salmon Oven Roasted Tomatoes, Artichoke Puree

23.00 Grilled Atlantic Salmon Stone Ground Grits, Snow Peas

71.00 10 oz Lobster and 6oz Filet Drawn Butter, Stone Ground Grits, Asparagus (One Lobster Tail May Be Substituted for 6oz Filet)

From Our Grill‏

67.00 Prime 20oz. Cowboy Ribeye Onion Straw, Stone Ground Grits, Asparagus

47.00 Prime 14oz. New York Strip Yukon Gold Whipped Potatoes, Asparagus

Filet of Beef Tenderloin Yukon Gold Whipped Potatoes, Asparagus Options: 6oz (35.00) , 8oz (37.00)

21.00 Steak and Fries 8oz New York Strip, House Vegetables

Colorado Lamb Rack Pistachio Jalapeño Apple Mint‏ Relish Options: 2 Bones (31.00) , 4 Bones (45.00)

21.00 Stuffed French Breast of Chicken Fresh Basil, Goat Cheese, Parmesan, Yukon Gold Mashed Potatoes, White Truffle Oil

25.00 12oz. Asian BBQ Center Cut Pork Chop Yukon Gold Whipped Potatoes, Sautéed Spinach

Dessert

Selection of Artisanal Cheeses Chefs Selection of Cheeses Options: 3 Cheese (12.00) , 5 Cheese (17.00)

8.00 Key Lime Pie Cotton Patch Cream, Strawberry Sauce, Mango Sorbet

8.00 Mango Sorbet Strawberry Sauce

8.00 Vanilla Crème Brulee Strawberry Sauce

7.00 Vanilla Bean Ice Cream Polo Grill Chocolate Pecan Cookie Strawberry, Chocolate or Caramel Sauce Options: Strawberry, Chocolate, Caramel Sauce

8.00 House Baked Fudge Vanilla Bean Ice Cream, Chocolate and Strawberry Sauce

8.00 Pumpkin Bread Pudding La Strata, Rum Cajeta

Menu for Polo Grill

Wine By The Riedel Glass

White Wine By The Riedel Glass‏

Red Wine by the Riedel Glass

Sparkling Wine by the Riedel Flute

Rose & Blush Wine by the Riedel Glass

White Half Bottles‏

Red Half Bottles

Lunch Private Dining

Classic Lunch‏

First Course

Second Course

Third Course

Premiere Lunch

First Course

Second Course

Third Course

Fourth Course

Prime Lunch

First Course

Second Course

Third Course

Fourth Course

Dinner Private Dining

Classic Dinner‏

First Course

Second Course

Third Course

Fourth Course

Premiere Dinner

First Course

Second Course

Third Course

Fourth Course

Prime Dinner

First Course

Second Course

Third Course

Fourth Course

Elite Dinner

First Course

Second Course

Third Course

Fourth Course

Desserts

Dessert Wine‏

Port and Sherry

Cordial / Cognac

Specialty Coffee

Brunch

Temptations‏

Plates

Accompaniments

Lunch

Salads‏

Sandwiches

Fish & Seafood Specialties

Entrees

Supper

Small Plates‏

Entrees

Dinner

Small Plates‏

Salads

Nine Course Chef's Tasting

Fish & Seafood

From Our Grill‏

Dessert

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