- Large mushroom caps stuffed with Herbed Cream Cheese, sautéed mushrooms and parmesan cheese, baked to a golden brown.
$ 7
Escargots
- Delicious Escargots baked in Cottage Place Garlic Butter, served with fresh bread and garnished with a lemon crown.
$10
Southwestern Grilled Shrimp
- Four grilled White Shrimp with Ancho Aioli and Pico de Gallo.
$11
Appetizer Sampler
- Herb Stuffed Mushroom, Grilled Shrimp and Crispy Crab Cake served with Ancho Aioli and Pico de Gallo.
$9/person
Ravioli
- Two housemade Forest Mushroom Raviolis with marsala Sage Cream Sauce.
$11
Specialty Soups and Salads
Small Caesar Salad
$ 4
Shrimp Bisque
topped with Poached Shrimp.
$ 8
Vegetarian Tomato Basil Soup
$ 4
Soup du Jour
$ 4
House Spinach Salad
with Marsala Vinaigrette.
$ 4
Fish and Seafood
Parmesan Encrusted Scallops
-Deep Sea Scallops pan seared with Parmesan Bread Crumbs and surrounded by Remoulade Sauce. Served with Saffron Rice Pilaf.
$29
Grilled Mexican White Shrimp
-Large White Shrimp charbroiled and placed in a pool of Chimichurri. Served with Quinoa Pilaf.
$28
Shrimp and Scallop Fettucine
- Mexican White Shrimp and Deep Sea Scallops sauteed with local tomatoes, green onions, and fresh basil. Tossed with Housemade Fettucine and Fresh Parmesan Cheese in a Chardonnay Cream Sauce.
$27
Beef
Filet Mignon
- Aged Tenderloin of Beef seared on the open flame broiler and napped with Bearnaise Sauce. Accompanied by Chef's Whipped Potatoes.
$37
Gorgonzola Encrusted Filet
- Pan seared Tenderloin topped with a crisp Gorgonzola Crust. Served with Port Wine Demi-glaze and Chef's Whipped Potatoes.
$36
Tenderloin Medallions and Grilled Shrimp
- Choice Medallions of Beef Tenderloin, charbroiled, napped with Port Wine Demi-glaze. Garnished with Grilled Jumbo Shrimp laced with Hollandaise sauce and served with Chef's Whipped Potatoes.
$36
Tenderloin and Mushroom Ravioli
- Beef Tenderloin Medallions charbroiled and served over Housemade Forest Mushroom Ravioli tossed with Sage Marsala Cream Sauce.
$35
Beef Bourguignonne
- Succulent morsels of Tenderloin braised in Pinot Noir with onions, mushrooms, and a rich Demi-glaze topped with puff pastry and baked until golden brown. Accompanied by Chef's Whipped Potatoes.
$27
Tableside For Two
Chateaubriand for Two
- A beautiful Tenderloin Roast carved tableside and presented with Bearnaise, Port Wine Demi-glaze, fresh vegetables and Cottage Place Smoked Gouda Gratinee Potatoes.
$80
Rack of Lamb for Two
- Seared on our open flame broiler then slow roasted to a golden brown. Carved tableside and presented with fresh vegetables and Cottage Place Smoked Gouda Gratinee Potatoes. Accompanied by Port Wine Demi-glaze & English Mint Sauce.
$78
Lamb and Poultry
Chinatown Duck
- Semi-boneless Duck Breast and Leg roasted in an Asian Marinade. Served with plum Sauce and Saffron Rice Pilaf.
$30
Roasted Chicken Mole
- One half Ridgeview Farms free-range Chicken, slowly roasted in a rich Mole Poblano Sauce. Served with Quinoa Pilaf.
$26
Australian Lamb Chops
- Charbroiled Lamb Chops, napped with Mint Demi-glaze and served with Chef's Whipped Potatoes.
$35
Vegetarian Selections
Green Chile and Corn Tamale
- Housemade Tamales filled with Green Chile, Corn and a blend of Arizona Cheeses. Served with Ancho Aioli, Pico de Gallo and Quinoa Pilaf.
$23
Spinach and Goat Cheese Strudel
- Fresh Spinach sauteed with onion, garlic and goat cheese, then wrapped in phyllo and baked to a golden brown. Napped with Red Pepper Aioli and served with Chef's Whipped Potatoes.
$22
Forest Mushroom Ravioli
- Housemade Ravioli filled with Forest Mushrooms, caramelized onion and Goat Cheese . Served in a Marsala Sage Cream Sauce and topped with fresh Parmesan Cheese.
$27
Available between 5:00 and 6:00 pm each evening.
Includes Entree, Accompaniments and Bread Basket
Twilight Menu
Parmesan Encrusted Chicken
-
$18
Smoked Salmon Linguini
-
$18
Crab Cakes with Saffron Rice Pilaf
-
$19
Cottage Place Beef Stroganoff over Linguini
-
$19
Cottage Place Meatballs over Linguini
-
$18
Spinach and Goat Cheese Strudel
-
$16
Each month Chef Frank Branham and his staff create an exciting Six Course Tasting Menu with the option of wine pairings.
Cost for the six courses is $57 per person
Additional $28 per person for four wine pairings
Prices do not include tax or gratuity.
May 2013 Tasting Menu
This month we are featuring a Latin Flavors theme. . .
Shrimp and Corn Tostada - Mexican White Shrimp santeed with tomatoes, corn and a light Butter Sauce. Served over sliced avocado on a Housemade Tortilla.
Chicken Posole Verde - A rich stew of hominy, Hatch green chiles, tomatillos and fresh greens, finished with fresh Roasted ??? and Shredded Chicken.
Black Bean Salad - Local Flagstaff Lettuce tossed with an Herb and Black Bean Dressing, choyote squash, and tomatoes. Garnished with Queson Fresco and Fried Plantains.
Coconut Lime Sorbet
Choice of Entree Flying M Ranch Tenderloin charbroiled and served with Parsley Chimichurri Sauce OR
Pork Cheek Mole - Delicate Pork Cheeks slowly braised with Mole Spice and Cottage Place Mole Sauce (Braised Pork Cheeks taste similar to Pork Shanks, but have a more delicate flavor and texture.)
