• June 23, 2010

    The Stillwater
    Author: admin

    Posted in Buffalo centre | |

    The Stillwater Restaurant

    www.thestillwater.com
    • 483 Delaware Avenue Buffalo, NY 14202
    • (716)-884-5130
    • www.thestillwater.com
    • Fax: (716)-884-8400

    Overview:

    For reservations tel (716)-884-9283
    Serving Dinner Tuesday through Sunday
    starting at 4PM with Happy Hour Drink Specials

    Chef: Charles Trester, who hails from the West Coast with an expertise in Mediterranean cuisine.
    Small European village atmosphere.
    Historic Victorian-style dining rooms,
    each with a fireplace and chandeliers.
    Has dance floor.

    Menu:

    Starters

    soup du jour
    classic caesar salad
    mixed field greens tossed with red onion, tomato and red wine-shallot vinaigrette
    littleneck clams steamed with sweet peppers, tomato, garlic and chorço sausage
    in a white wine broth
    jumbo shrimp gently sautéed in extra virgin olive oil, garlic and red chili pepper
    served with a baguette
    asparagus grilled, then chilled and served with marinated tomatoes, crisp pancetta,
    shaved parmesan and citrus vinaigrette
    tender pork loin marinated with cumin, paprika, garlic, herbs and olive oil,
    grilled and finished with lemon en brochette
    zucchini and crispy feta fritters
    served with a tangy lemon-herb dipping sauce
    calamari salad with spring onion, oregano and citrus
    served with grilled baguette
    light and crisp chickpea “fries” finished with parmesan and herbs

    Sandwiches

    tarragon roasted chicken on baguette
    with olive oil whipped goat cheese and oven roasted tomatoes
    served with mixed greens
    pepper crusted steak, roasted and thinly sliced
    with horseradish mayo and caramelized onion
    served with fries
    half pound of choice angus beef
    with charred red onions, crisp pancetta and aged provolone
    served with fries
    slow roasted lamb marinated with garlic and herbs, piled atop flatbread
    served with house made yogurt, spicy harissa sauce and summer vegetable salad
    eggplant and zucchini grilled, then marinated
    with roasted peppers and tomatoes on baguette with herb goat cheese
    served with mixed greens

    Entrees

    penne tossed with asparagus and roasted tomatoes
    in a goat cheese and thyme cream sauce
    roasted half chicken with tarragon-garlic butter
    served with summer vegetables, whipped potatoes and pan juices
    grilled pork loin marinated with honey and herbs
    served with polenta and ratatouille
    ten ounce coulette steak finished with rosemary butter
    served with a mound of crisp fries
    grilled lamb rib chops finished with lemon, garlic, oregano and olive oil
    served with whipped potatoes and summer vegetables
    grilled salmon with roasted asparagus and crispy rice croquette
    finished with saffron-anise cream