FYI...

The Spring menu at Mesh...

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Chefs Paul and Pam Sturkey are cooking up some fresh new menu offerings at mesh Restaurant just in time for Spring. Their spring/summer menus will be available starting Monday, April 21, 2008 and feature some exciting new dinner dishes for guests to savor, including:

Appetizers
panko crusted oysters ‘rockefeller’
pernod creamed spinach + peppered smoked bacon

smoked chicken andouille flat bread
cheddar cheese + onions + sweet chili sauce

weathervane bay scallops
balsamic brown butter + toasted pecans + micro greens salad

Salads
vine ripened tomato salad
buffalo mozzarella + honey balsamic onions + micro basil
herb champagne vinaigrette

Entrées
meat and potatoes!
pork tenderloin – sweet potato and apple hash + honey bacon reduction
veal tenderloin – parmesan shoestring potatoes + truffle butter
beef tenderloin – tasso ham + bleu cheese and onion mashed potatoes + black pepper demi glace

mesh surf and turf
pepper crusted petite filet + sesame crusted ahi tuna + napa cabbage
cognac cream + ginger veal demi glace

nineteen hour braised pork belly
sweet potato and apple hash + natural pan reduction sauce

Desserts
summer peach bread pudding
blueberry caramel + brown sugar pecan ice cream

chocolate orange frozen soufflé
grand marnier sauce + orange almond salad