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Bentley’s Grill is Hosting THE St. Patty’s Day Party in Downtown Salem

Thursday, March 11th, 2010

Pipes…..Drums…..Brotherhood…Food….Guinness Stout…and more…

Really, what more could you want on St. Patty’s Day?  In case you have not heard- Bentley’s Grill is Hosting THE St. Patty’s Day Party in Downtown Salem!  Back again this year is the Salem Professional Firefighters – Pipes. Drums. Brotherhood. They will appear at Bentley’s Grill at 5:00 PM to kick off the festivities with a LIVE unforgettable performance and will stick around to further entertain and engage with you and your guests until 6:00 PM.

Come out, join the party and bring all your friends with you! Good food, great specials and the best wine selections available in downtown Salem.

To Make Reservations or to Contact Us- visit our Contact Page. Connect and Invite Friends on our St. Patty’s Day Event Facebook Page
Enjoy These St. Patrick’s Day Specials:

Galway Prawns

Served in a cast iron skillet with whiskey shallot butter

$10.95

Guinness Wings
Crispy Chicken Wings tossed in Guinness Stout Sauce
$6.95

Corned Beef and Cabbage
A traditional dish of slowly cooked beef and tender braised cabbage, served with roasted potatoes, peas, and carrots,

stone ground mustard and soda bread
$15.95

Guinness Braised Short Ribs
Boneless ribs braised in Guinness and rich beef stock served over mashed potatoes with peas and carrots.
$19.95

Irish Stew
Bentley’s version of the Irish classic, tender lamb, carrots, onions and potatoes served in a large bowl with soda bread.
$15.95

Green Goddess Shrimp Salad
Crisp Romaine, Cucumber, Tomato, Artichoke Hearts, Large Bay Shrimp and Avocado with Green Goddess Dressing
$15.95

Salmon & Boxty
“Boxty on the griddle, Boxty in the pan, if you can’t make a Boxty, you’ll never get your man!” Grilled Salmon with Boxty Potato Cake and Sorrel Sauce
$24.95

Gaelic Skirt Steak
Grilled Skirt Steak, marinated with Jameson Irish Whiskey. Topped with Whiskey peppercorn sauce and served over

Scalloped Potatoes with Seasonal Vegetables.
$19.95

Chicken Connemara
Pan Roasted Breast of Chicken with streaky bacon, mushrooms, Irish Mist and Fresh Cream,

served with rice pilaf and vegetables.
$18.95

Bentley’s recommends a shot of Irish Whiskey and Guinness Stout with all of our Irish Selections!

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Posted in Events, Holiday Event

Bentley’s Grill New Years Eve Dinner Menu Preview

Tuesday, December 1st, 2009
Bentleys Grill Chef Derek Ridgway

Bentleys Grill Chef Derek Ridgway

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

Invite your Friends!  Join the New Years Eve Dinner Facebook Event Page!

Download PDF of New Years Eve Menu

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Posted in Events, Holiday Event

Thanksgiving Day Buffet

Tuesday, November 24th, 2009

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


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Posted in Events

On the Food Side from Chef Derek Ridgway

Tuesday, October 27th, 2009

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 !

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Posted in Wine and Food