Restaurant Menu

First Course

Apple Butter And Camembert Turnovers

topped with pea shoots, drizzled with apple cider reduction.

Beef Tartare

with chive crisps.

Tuna Tartare

with sesame crisps.

Pan Seared Foie Gras

on toasted baguette with cashew butter and blueberry compote.

Lobster Cake

with warm black beans and bacon, topped with sauteed swiss chard and sweet corn aioli.

Baked Feta

with thinly sliced roma tomatoes and pepperoncinis, drizzled with olive oil.

Second Course

Young Organic Greens

with fried capers, golden raisins, carrots and red onions tossed with herbed white wine vinaigrette.

Nicoise - Style Salad With Tuna Confit

over mixed greens with green beans, new potatoes, olives, hard boiled egg, and grape tomatoes, with herbed vinaigrette.

Fresh Arugula

with goat cheese, red wine poached pears, toasted walnuts and port wine vinaigrette.

Grilled Romaine

with stilton crumbles and seasoned portobello strips, drizzled with garlic vinaigrette and apple cider reduction.

Third Course

Herb Crusted Haddock

over shrimp and potato hash with lemon-caper vinaigrette.

Grilled Beef Tenderloin

with caramelized fennel and herb oven-roasted fingerling potatoes, drizzled with chive oil and red wine jus.

Indian-Spiced Fricassee Of Chicken

over buttered basmati rice, topped with fried onions and roasted peanuts.

Pan Seared Rack Of Lamb

over celery root puree with mint pistou, drizzled with red wine jus.

Grilled Pork Chops

brushed with tomato butter, over hulled corn stew with braised collard greens and buttermilk biscuits.

Pan Seared Salmon

with wafu sweet potato salad and daikon radish slaw, drizzled with sweet soy.

Grilled Ribeye

over cauliflower and red potato smash, with saffron and golden raisins, topped with tomato-caper relish, drizzled with 12yr balsamic and red wine jus.

Cuban-Style Seafood Rice

shrimp, scallops, mussels and calamari over rice with fresh corn, green and red bell peppers, topped with cilantro and fresh chiles.

Spinach And Wild Mushroom Wellington

over parsnip puree with herbed goat cheese cream, drizzled with chive oil and 12yr balsamic.

Oven Roasted Duck Breast

with mascarpone and duck confit crepes, drizzled with pomegranate gastrique and red wine jus.

Fourth Course

Creme Brulee

chef's choice daily.

Dark Chocolate Flourless Chipotle Pepper Cake

a slightly spicy version of a traditional flourless chocolate cake, drizzled with creme anglaise and fresh raspberry sauce.

Triple-Fruit Trifle

blueberries, raspberries and strawberries blended with pastry cream and orange-liqueur soaked sponge cake.

Kapfen Viennese Apple Fritters

served warm with apple cider calvados sorbet.

Pumpkin Pie Cheese Cake

with pepparkakor crust and pepparkakor crisp, drizzled with cranberry sauce.

Ice Creams And Sorbets

made in house. flavors change daily.

New Moon Restaurant Prices in Montrose, CA 91020

Hours of Operation