• 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

    May 5, 2010

    The Left Bank Restaurant
    Author: admin

    Posted in Buffalo centre | |

    The Left Bank Restaurant

    www.leftbankrestaurant.com
    • 511 Rhode Island Street, Buffalo, NY 14213-2317
    • (716) 882-3509‎
    • www.leftbankrestaurant.com

    Overview:

    21ST Century American Bistro
    19Th Cenrury Historic Building
    Asian Evenings
    For thousands of years the Asian people have perfected their recipes and handed them down through the generations.
    Experience a tradition brought to you by The Left Bank. Hosted by Mai Lien and Ken.

    SUNDAYS 11Am-3Pm
    String quartet brunch
    Buffalo’s oldest and longest running brunch with a classical flavor both culinary and musical. Hosted by Ken.

    Menu:

    Premiére Plat

    House Salad $4
    Soup du Jour daily
    Bruschetta del Giorno daily
    Caesar $5 with chicken $11
    Chopped salad of tomato, cucumber, red onion, fresh milk mozzarella and mesclun greens served with white balsamic-dijon vinaigrette $7
    Grilled asparagus wrapped with smoked salmon, over mesclun with avocado, marinated tomatoes and a creamy wasabi-caper dressing $9
    Salad of mesclun greens topped with crisp warm goat cheese wontons, fresh beets, raspberry vinaigrette, macadamia nuts & aged balsamic syrup $9
    Asian salad of greens, crisp wontons, avocado, cucumber, carrots and radish sprouts w/ miso-sesame vinaigrette $7
    Egg dipped artichoke hearts layered between tomato,fresh milk mozzarella, basil leaves and roasted peppers w/ greek style vinaigrette $9

    Bourgeois Fare

    Fondue for “two”- warm gorgonzola cheese fondue, served with beef tenderloin, focaccia points, portobello fries & asparagus spears $14
    “Left Bank” fried calamari $8 -double $11
    Portobello Mushroom with artichoke stuffing and port wine green peppercorn sauce $8
    Ahi tuna “tartare”- Sashimi qrade raw tuna with sriracha chile aioli, cilantro & ginger on warm sushi rice with nori & crisp wontons, & sesame-soy drizzle $12
    Grilled tiger shrimp on artichoke bottoms w/ baked goat cheese, citrus vinaigrette and balsamic syrup on a bed of greens $9
    Hot banana peppers baked in San Marzano tomato sauce with asiago cheese and shredded basil $7
    Fried oysters with tomato-corn and jalapeno salsa and creole remoulade $9
    Parma Prosciutto wrapped jumbo prawns served over creamy polenta with a warm grape tomato vinaigrette $11
    Tilapia “stack” layered between crisp wontons with sauteed bok choy, bean sprouts and mushrooms, served w/ a warm asian vinaigrette $11
    Grilled Beef tenderloin skewers with horseradish cheese fondue and portobello fries $11

    Peasant Fare

    Homemade Ravioli daily
    Breaded eggplant layered with ricotta, marinated plum tomatoes, basil leaves, fresh mozzarella and portobello mushrooms $16
    Red Beans and Rice $10 with chorizo sausage $12
    Pasta Roulade- Fresh pasta rolled with spinach, roasted vegetables, rosemary chevré cheese served with a sundried tomato cream $15

    Grill & Pasta

    Pork tenderloin served with a Grand Marnier-fresh cranberry sauce and chevré mashed potatoes $19
    Angus strip steak topped with sauteed greens, balsamic glazed onions and fontina cheese served on grilled tuscan bread $21
    Twin Angus beef tournadoes w/ a rich mushroom ragout, applewood smoked bacon and horseradish cheese $24
    Oven roasted filet of salmon baked and topped w/ sliced tomato, roasted red onion, artichoke and toasted bread crumbs $19
    Panko breaded chicken cutlets topped w/arugula, avocado, cucumber and tomato salad w/miso vinaigrette and gorgonzola cheese $16
    Linguine-chicken, chorizo, mushrooms, oven dried tomatoes, and fresh basil $16
    Vermicelli San Marzano- plum tomato sauce and fresh basil $10
    Pasta & Seafood- Linguini tossed w/ fresh seafood in a light shellfish-tomato broth w/ garlic, wine, olive oil, and leeks, garnished w/ egg dipped artichoke hearts and parmesan slivers $19
    Cheese Tortellini-spinach, garlic, red peppers and mushrooms in a romano cream sauce w/ toasted bread crumbs $15
    Penne w/ grilled steak “au poivre”, tossed in a marsala wine sauce with wild mushrooms, roasted red onions, sweet peppers and asiago $19
    Penne all’Arrabbiatta-San Marzano sauce with crushed red pepper, vodka and prosciutto $13
    with sauteèd banana peppers add $1
    with fried calamari add $3
    Carrot Papardella-tossed with lobster, shrimp and crabmeat served in a shellfish-brandy cream, w/ julienne vegetables, arugula and tarragon $19

    Focaccia

    Margherita- plum tomatoes, fresh milk mozzarella, and basil with whole roasted garlic $9
    Apollo- spinach, artichokes, marinated plum tomatoes, feta, mozzarella & kalamata olives $11
    Marco- chicken, basil pesto, portobello, mozzarella and gorgonzola $11
    Santa Fe- chorizo, cilantro pesto fresh tomato salsa, roasted banana peppers, cheddar & jack cheese $11
    Parma- parma prosciutto, roasted red peppers, asparagus, fontina cheese and roasted garlic $11
    Roasted garlic or hot banana peppers on request…..$1

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