Cottonwood Grill's Award-winning Menu

Shrimp and Thai Basil Sticks

Gulf shrimp with basil and ginger in a crispy spring roll wrapper, served with Asian vegetable slaw and sweet and spicy chili sauce.

Pacific Calamari

Tender whole calamari hand filled with macadamia-cilantro pesto, egg battered and fried served with Asian slaw and finished with an orange-mirisol chili sauce.

Pork~Shitake Potstickers

Fresh ground pork and shitake filling with ginger, garlic, and chilies hand folded and steamed, served with a sweet Chinese mustard and traditional ponzu sauce.

Crab and Shrimp Cakes

Pan seared with sweet red pepper, garlic and water chestnuts finished with a wasabi aioli and sunomono chow chow.

Sesame Wakame Tuna

Sesame - wakame crusted yellowfin tuna, pan seared and served rare over lemon sesame dressed field greens, finished with pickled ginger and fried Singapore noodles.

Asian Caesar Salad

Crisp hearts of romaine tossed in an Asian Caesar dressing, standing in a kaffir seasoned crouton finished with sweet grape tomatoes and chilled sriracha seasoned shrimp.

Sizzling Shitakes

Marinated shitake mushrooms sautéed with leeks, garlic, ginger and sweet golden peppers served sizzling with Mandarin pancakes.

Pink Pepper Crusted N.Y. Strip Steak

Grilled N.Y. sirloin, oven finished, served with wasabi butter whipped Yukon potato and crispy fried beans finished with Pinot - wild mushroom sauce.

Thai Pork Tenderloin

Hoisin and ginger marinated pork tenderloin, pan seared, sliced and served with vegetable fried rice, coriander bok choy and finished with a green curry sauce.

Cambodian Hot Pot

Gulf shrimp, sea scallops, baby clams and crisp Asian vegetables, simmered in a spicy coconut shrimp broth and tossed with rice noodles.

Shichimi Ahi Tuna

Chili, orange and black sesame spiced yellowfin tuna steak, pan seared and served rare upon a vegetable Pad Thai lo mein.

Sake Chilean Sea Bass

Sake - lime marinated black sesame roasted sea bass served over coconut - green curry sauced chuka soba noodles, served with broccoli, carrot and crimini stir fry.

Cottonwood Peking Duck

Honey hoisin glazed duck, twice roasted, served with sesame coriander bok choy, vegetable fried rice and finished with a Peking sauce.

Chocolate Pyramid

Dark chocolate torte, coated with a Callebaut chocolate ganache and finished with house-made caramel sauce, chocolate mousse and raspberry infusion.

Ginger Céme Brulee

Traditional créme brulee with a hint of ginger served with a chocolate shortbread cookie.

Sorbet Trilogy

Mango, coconut and strawberry sorbets served in an almond leaf tuile.

Banana Cream Pie

White chocolate coconut banana pastry cream in a chocolate painted shortbread tart served with bannana créam anglaise and sugared cranberries.