Lounge Lizard Monday is back this month with our favorite featured liquors, free promotional stuff to give away (while supplies last), and Chef Derek’s very best happy hour appetizers.
For those not familiar with Lounge Lizard Monday; we have a weekly tradition in our Lounge from 4-6 each Monday when our staff creates 2 delicious new cocktails made with our featured liquor for very happy prices.
In addition, we also serve happy hour appetizer specials that include Dungeness crab cakes and a Miso Sake marinated Ahi salad. It is the perfect way to relax and grab a drink with friends, family or co-workers after a long day.
Here’s January’s Lounge Lizard lineup- check back as we announce our cocktails…
January 4th – Red Stag by Jim Beam (cherry flavored bourbon)
January 11th – Smirnoff Vodka
January 18th – Captain Morgan Spiced Rum
January 25th – Ketel One Vodka
Lounge Lizard Monday Happy Hour Specials
Jan 25th
Chicken Stir Fry Lettuce Cup with Sake Sweet and Sour Sauce
$4
Popcorn Shrimp with Pomegranate Teriyaki Dipping Sauce
$4
We also have some new liquors added to our ever-growing selection including:
Courvoisier Exclusif : a newer version of Courvoisier & a Cognac designed for being mixed in a cocktail;
Red Stag by Jim Beam: Created with four year old Jim Beam Bourbon and infused with natural black cherry flavors.
Absolut Los Angeles A special edition with blueberry, acai berry, acerola cherry and pomegranate flavors; inspired by the city of Los Angeles.
We invite you to join us for a special New Years Eve Dinner at Bentley’s Grill. We are celebrating the new year by bringing back old favorites and creating new dishes just for this evening…. Due to high demand, we advise that you make a reservation as soon as possible to ensure availability for your party:
Here is a sneak preview of the New Years Eve Menu created by Chef Derek Ridgway and his culinary team-
Sushi Sampler
Spicy Ahi Tuna Roll , Hamachi Nigiri and Unagi Rainbow Oshizushi, served with Wasabi and Ginger
Wild Mushroom and Brie Flatbread
Crispy crust topped with Brie cheese and roasted wild mushrooms finished with truffle oil and arugula
Dungeness Crab Cakes
Served over Sesame slaw with pickled Ginger and Tobiko aioli
Seafood Martini
Gulf shrimp, Lump meat crab and Oregon bay Shrimp with Cajun remoulade and classic cocktail sauce
Steamer Clams
NW Manilla clams in white wine broth with Garlic, Lemon and Butter
Chicken Spring Rolls
Chicken and Fresh Vegetables in an egg roll wrapper with Chinese BBQ sauce, served with Sweet Chili sauce, hot Mustard and Asian slaw
Crab Stuffed Mushrooms
Roasted Mushroom Caps filled with Dungeness, Rock Crab and Boursin Cheese
Artichoke and Feta Ravioli
Handmade ravioli tossed with Artichoke hearts and grilled Portabella
Mushrooms in sauce Pomodoro, topped with rich Fontina cheese
Caramelized Quail
Smoked Paprika Glazed Quail with Sherry Black Pepper Caramel,
Creamed Corn and Piperade
New Years Eve Champagne Cocktails
Bellini: The famous Peach and Champagne cocktail from Harry’s Bar in Venice
Kir Royale : A touch of Chambord
Grand Mimosa: Champagne and Grand Marinier
Entrees
All entrées include your choice of NW Seafood Chowder or our Classic Ceasar Salad or a Bentley’s House Salad
Striped Sea Bass
Whole stone oven roasted striped sea bass, stuffed with spinach and artichokes, basted with chimichuri sauce and topped with toasted hazelnuts, accompanied by citrus roasted new potatoes
Filet of Beef
Grilled Filet of Beef medallions finished with an Oregon truffle Demi Glace, served with Roasted Garlic Mashed potatoes and Winter Vegetables
Lobster Coippino
Fresh Snapper, Clams, Crab and Lobster in a rich tomato and pepper infused Broth, Served with Garlic Bread
Prime Rib
Slow roasted in our hardwood smoker, 10 oz cut carved to order and served with Roasted Garlic, Mashed potatoes, Winter Vegetables, natural Rosemary Jus and Horseradish Creme
Wild Boar Saltimbocca
Boar loin wrapped with prosciutto and sage, finished with Fontina cheese and a red wine caper sauce , served with Manchego soft polenta and roasted root vegetables
Chicken Oscar
Pan roasted Breast of Chicken crowned with fresh Asparagus and
Alaskan Red Crab, finished with Sauce Béarnaise, served over Wild Rice Pilaf
Steelhead
Pan seared Fillet of Steelhead finished with a Pink Champagne Beurre Blanc and served with Melted Leeks, Asparagus and Citrus Ragout
Shrimp & Scallop Fettuccine Alfredo
Sauteed Shrimp and Sea Scallops tossed in a creamy Alfredo
sauce with Fettuccine pasta, Tomatoes and Fresh Herbs
Portabella Mushroom Ravioli
Handmade portabella mushroom ravioli nested on a bed of organic greens and topped with a marsala and tomato sofriito, dusted with pecorino romano and topped with grilled fresh Asparagus
Stuffed Prawns
Gulf Prawns filled with Lobster and Fennel, finished with Blood Orange
gastrique and served with Artichoke Risotto
Lamb Shank
Tender Braised Lamb Shank with Manchego soft Polenta, sautéed greens and Marsala Sauce
Title: Thanksgiving Day Buffet
Location: 291 Liberty Street SE, Salem, OR, 97301
Date: 2009-11-26
Description: We invite you to join us for our Thanksgiving Day buffet. A family day by tradition, we have prepared a buffet sure to entice fond Thanksgiving memories. From oven roasted Tom Turkey to Pumpkin Pie, Chef Derek Ridgway and his staff have created a buffet sure to please all the senses.
Thanksgiving Dinner will be served from 12 Noon until 6:00 PM.
Adults $27.95 Seniors $23.50 Kids (10 years and under) $11.95
Willamette Valley Salad Bar
This section of our buffet will feature mixed greens with a variety of dressings and condiments, Pasta Salad, Northwest Waldorf Salad,an array of Fresh Seasonal Fruits and assorted Freshly Baked Breads
The Entrées
Our entrée buffet will feature oven roasted Tom Turkey, Angus Beef Medallions in a Pinot Noir Mushroom sauce, Fresh baked Salmon ina Lemon Dill Sauce and Rotisserie Pork Loin with Applejack sauce. Side dishes will include roasted Root Vegetables, Corn and GreenBeans along with Yams, Wild Rice Pilaf, Mashed Potatoesand of course Hazelnut Sage Dressing with Turkey Gravy!
The Grand Finale
No Thanksgiving Day Buffet would be complete with out a wide selection of desserts, and we will not fail you here! An array of freshly baked pies starts our buffet, to include Pumpkin, Marionberry,Apple and Pecan. We will also feature freshly baked Cakes,cheesecakes, Cookies, Brownies and much more
Relax and be a lounge lizard every Monday night. Enjoy 2 new cocktails made with our featured liquor served with complimentary promotion merchandise (while supplies last). Along with happy hour appetizers that include Dungeness crab cakes and a Miso Sake marinated Ahi salad our Chef creates additional specialty appetizers.
Available in the lounge only every Monday from 4 to 6 pm.
November 2nd – Bulleit Whiskey
November 9th – 10 Cane Rum
November 16th – Crown Royal
November 23rd – Bailey’s Irish Cream
November 30th – Yazi Ginger Vodka
Well as we exit summer and move swiftly into the crisp fall weather, I find my taste changing and looking forward to those slow cooked meats, rich game dishes and roasted vegetables. Don’t get me wrong the tomatoes came and went too soon for me, after 25 yrs in San Diego summer is really short! Our menu is evolving through our specials sheet to reflect this change of season.
The Alaskan Halibut season ends on Nov 15th so we will again be saying good bye to a favorite for the winter, Salmon continues to open and close so we should see some fish for a while yet. Our local Sole is getting scarce for the winter, and the fishermen are not anxious to go out for a light catch. As we transition into winter, we will be looking at some sustainable seafood alternatives, such as Steelhead and Trout form the NW and Barramundi, an Aussie native now being produced on the east coast.
Our local foragers have been providing us with nice chanterelles and just a bit of truffles which we are featuring on our menu. On the down side our local growers are “wintering in”. This said we are still getting some really nice Lacinato Kale and Fingerling Potatoes from Allen and Jessie at Coastal Valley Growers.
Our October Game Fest has been a great success and we will continue to feature many of these items on our special sheet. Our best seller has been the Wild Boar Saltimbocca !
Lounge Lizard Monday is back this month with our favorite featured liquors, free promotional stuff to give away (while supplies last), and Chef Derek’s very best happy hour appetizers.
Relax and be a lounge lizard every Monday night. Enjoy 2 new cocktails made with our featured liquor served with complimentary promotion merchandise (while supplies last). Along with happy hour appetizers that include Dungeness crab cakes and a Miso Sake marinated Ahi salad our Chef creates additional specialty appetizers.
