Sample Menus
Wigwam
Pre-theater Dinner Menu
Available from 5:00 p.m. to 7:00 p.m.
Introduction
- Baby Spinach Salad , Farmers Market granishes, herb-sherry vinaigrette
- Daily Soup Selection
Intermission
- Grilled Yellow Fin Tune, Green Lentil & Olive Puree
- Grilled Australian Lamb Chops, orange-curry vinaigrette, grilled eggplant puree, sweet peppers, dill rice
- Grilled Tenderloin of Beef, glazed cipollini onions, creamed spinach, fingerling potatoes
Finale
- Something Chocolate
- Cheesecake
- Ice Cream or Sorbet
The Steakhouse At 65 West
Hand selected USDA Prime Beef aged a minimum of twenty-eight days.
Each steak is closely trimmed and broiled per your instructions.
Main
- Tarragon Rubbed Broiled Half Chicken, Natural Jus, Root Vegetables and Wild Rice Pilaf
- Grilled Lamb Chops
- Prime New York Sirloin Steak, 10 or 12 oz
- 8 oz Center Cut Filet Mignon
- Grain-fed Natural Sirloin Steak, 10 oz
- The steaks above are served with smoke portobello mushroom, glazed cipollini onion, creamed spinach and roasted fingerling potatoes
The Wigwam Chef’s Menu
Appetizers
- Pan seaeed foie gras and sea scallop, roasted grapes and port wine reduction
- Lobster Risotto, summer corn and braised leeks
- Jumbo Shrimp Cocktail, chili horseradish sauce
- Housemade Cured Gravlox, herbs, toast points and sauce gribiche
Soups and Salads
- Lobster bisque en croute, creamy bisque topped with a flakey crust
- Baby Spinach Salad, roasted portobello mushroom, fennel and shaved grana padano, warm bacon vinaigrette
- Wigwam Wedge Salad, baby iceberg, blue cheese, tomato, pickled red onion, selection of dressing
Main
- Almond Crusted Roast Norwegian Salmon, Haricot Verte, Fennel Salad, Sweet Onion Broth
- Grilled Bourbon Glazed Pork Chop , Sage Dressing, Pecan Apple Chutney, Market Greens
- Roasted and Stuffed Acorn Squash, Wild Rice Pilaf, Root Vegetables and Herbs
- Grilled Block Island Swordfish, Green Lentil and Olive Puree, Braised Rainbow Carrots, Martini Sauces
- Tilapia en papillote, julienne vegetables and jasmine rice pilaf
- Pasta Bowl, Pasta, Acorn Squash Puree, Bleu Cheese, Toasted Walnuts
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