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  • Brigantine First Catch

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    The Brigantine First Catch menu offers a 3-course dinner from August 3rd to the 9th. For the first course, guests can choose from soup of the day, Caesar salad, or almond-crusted goat cheese. Entree options include catch of the day, swordfish, wild mushroom pasta, top sirloin, ahi tuna tempura, salmon, and dessert selections are vanilla creme brulee or praline bread pudding.

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    The Brigantine First Catch menu offers a 3-course dinner from August 3rd to the 9th. For the first course, guests can choose from soup of the day, Caesar salad, or almond-crusted goat cheese. Entree options include catch of the day, swordfish, wild mushroom pasta, top sirloin, ahi tuna tempura, salmon, and dessert selections are vanilla creme brulee or praline bread pudding.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    22 views1 page

    Brigantine First Catch

    Uploaded by

    Menuism
    The Brigantine First Catch menu offers a 3-course dinner from August 3rd to the 9th. For the first course, guests can choose from soup of the day, Caesar salad, or almond-crusted goat cheese. Entree options include catch of the day, swordfish, wild mushroom pasta, top sirloin, ahi tuna tempura, salmon, and dessert selections are vanilla creme brulee or praline bread pudding.

    Copyright:

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    Brigantine First Catch

    3-course dinners for our early dining guests


    August 3 - August 9

    First Course Selections


    Soup of the Day
    ask your server for the chef’s daily offering

    Caesar Salad
    chopped romaine tossed in our classic caesar dressing with
    garlic croutons and parmesan cheese

    Baked Almond-Crusted California Goat Cheese


    with california heirloom beet and tomato salad

    Entrée Selections
    Catch of the Day 19
    ask your server for today’s fresh catch selection

    Grilled Marinated Swordfish 25


    with avocado butter, lemon risotto and fresh vegetable

    Roasted Artichoke & Wild Mushroom Pasta 19


    with fresh basil and ricotta cheese

    Oven Roasted Top Sirloin 25


    with gorgonzola butter, port wine sauce and
    sour cream mashed potatoes

    Crispy Ahi Tuna Tempura 22


    with soy-braised baby cabbage and steamed white rice

    Grilled Salmon 22
    with eggplant caponata and herb polenta

    Dessert Selections
    Vanilla Crème Brûlèe
    rich vanilla custard with caramelized sugar crust

    Praline Bread Pudding


    with fresh berries and caramel drizzle

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