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    Current Menu

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    eatlocalmenus
    The document appears to be a menu for The Patron House featuring appetizers, salads, pizzas, sandwiches, entrees and desserts. Starters include smoked tomato lima bean soup, Asian crabcakes and chicken and apple wontons. Entree options consist of seared sea bass, The Patron paella, grilled peppercorn filet and Maine lobster pasta carbonara. The menu emphasizes using local, seasonal and organic ingredients when possible.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Current Menu

    Uploaded by

    eatlocalmenus
    78 views2 pages
    The document appears to be a menu for The Patron House featuring appetizers, salads, pizzas, sandwiches, entrees and desserts. Starters include smoked tomato lima bean soup, Asian crabcakes and chicken and apple wontons. Entree options consist of seared sea bass, The Patron paella, grilled peppercorn filet and Maine lobster pasta carbonara. The menu emphasizes using local, seasonal and organic ingredients when possible.

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    The document appears to be a menu for The Patron House featuring appetizers, salads, pizzas, sandwiches, entrees and desserts. Starters include smoked tomato lima bean soup, Asian crabcakes and chicken and apple wontons. Entree options consist of seared sea bass, The Patron paella, grilled peppercorn filet and Maine lobster pasta carbonara. The menu emphasizes using local, seasonal and organic ingredients when possible.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    78 views2 pages

    Current Menu

    Uploaded by

    eatlocalmenus
    The document appears to be a menu for The Patron House featuring appetizers, salads, pizzas, sandwiches, entrees and desserts. Starters include smoked tomato lima bean soup, Asian crabcakes and chicken and apple wontons. Entree options consist of seared sea bass, The Patron paella, grilled peppercorn filet and Maine lobster pasta carbonara. The menu emphasizes using local, seasonal and organic ingredients when possible.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    ~Starters~

    Smoked Tomato Lima Bean


    Soup of the Day
    6-

    ~
    Asian Crabcakes
    8-

    Chicken & Apple Wontons


    avocado scallion sour cream
    8-

    Tempura Beer Battered Onion Rings


    wasabi soy catsup
    6-

    Grilled Mussels
    chipotle butter and grilled balsamic crouton
    13-

    Kentucky Bison Shank


    Weisenberger grits
    8-

    Butternut Squash Ravioli


    brown butter, toasted walnuts and sage cream
    11-

    Maine Lobster Risotto


    13-

    Buttermilk Blue Cheese Salad


    potato straws, avocado, local cherry tomatoes
    and organic greens tossed with a creamy blue cheese dressing
    9-

    Oyster Caesar Salad


    hearts of romaine tossed with reggiano, roasted garlic croutons and chipotle dressing
    10-

    The Patron House Salad


    mixed greens, red onion, asiago, toasted almonds,
    and balsamic vinaigrette
    9-

    Crispy Country Ham Salad


    spinach, poached pears, candied walnuts and local honey vinaigrette
    10-

    Chef’s Pizza Whim


    14-

    The Patron Burger


    all natural beef topped with caramelized onions,
    lettuce, tomato, basil aioli served with pomme frites
    choice of; buttermilk blue cheese, provolone, swiss and Kenny’s cheddar cheese
    12-
    ~
    Seared Sea Bass
    sticky rice, market vegetables, coconut chili sauce;
    topped with macadamia nuts
    30-

    The Patron Paella


    saffron rice with prawns, mussels, chicken, sea bass,
    split peas, onion, red pepper & chorizo
    28-

    Grilled Peppercorn Filet


    buttermilk blue cheese whipped potatoes, market vegetables
    finished with demi-glace
    32-

    Maine Lobster Pasta Carbonara


    peas, shallots, bacon, reggiano cheese finished with italian parsley
    21-

    Panko Encrusted Organic Chicken


    macaroni and cheese with grilled market vegetables
    21-

    Iron Seared Sea Scallops


    olive oil risotto and truffle scented brussel sprouts
    24-

    Sun-dried Tomato & Capriole


    Goat Cheese Napoleon
    layered with phyllo pastry, market vegetables,
    roasted tomatoes & yellow pepper puree
    18-

    The Patron is proud to feature local, seasonal,


    and when possible, organic ingredients

    Please No Substitutions
    18% Gratuity Will Be Added To Parties of 6 or More

    Executive Chef/Proprietor Amber McCool


    Chef de’ Cuisine Matt Jones

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