Tree Tops Waterfront Dining Room Menu
May 24 and 25, 2013
Weekend Offerings
Beginnings
Tabbouleh Salad $7
Tender herbs of parsley, mint & chives with celery tops, cherry
tomato, seedless cucumber & Israeli couscous make up this beautiful
spring salad finished with lemon juice & extra virgin olive oil
Beets with Goat Cheese $7
Red and golden beets, roasted then sliced with goat cheese & fresh
herbs, finished with basil oil, balsamic reduction & baby arugula
Shrimp Cocktail $9
Served Mexican style, chilled in tomato juice with lime,
cilantro, pickled red onion & avocado
Entré
Blackened Halibut $26
Alaskan halibut, blackened over a red lental dal with tamarind
asparagus, finished with mango salsa & cilantro
Greek Marinated Lamb Skewers $25
Tender lemon & herb marinated bonless loin of lamb, grilled & paired
with a Mediterranean chick pea salad, finished with tiziki & fresh mint
Crispy Walnut Chicken $21
Buttermilk brined boneless skinless chicken breast, lightly breaded
& fried until golden brown, paired with roasted brussel sprouts & bacon
studded waffles finished with toasted local black walnuts & maple gastrique
Meatballs with Kale $23
Tender house-made meatballs paired with wilted kale, ditalini pasta
& cherry tomatoes finished with a flavorful broth,
fresh basil & shaved parmigiano reggiano
Desserts
Lemon Poppy & Chèvre Cheesecake with Rhubarb $8
Light & creamy cheesecake made with lemon & poppy seeds finished
with stewed rhubarb & crumbled graham streusel
Apple Tart a la Mode $7
Garam masala spiced apples sliced with butter & sugar, baked in a
light flaky pasty crust, finished with caramel &
house-made vanilla ice cream
All of our bread is provided fresh from the
Underground Baking Company in Hendersonville, N.C.
