Our House Specialty. Cottonwood takes great pride in our Peking duck. The technique in preparing our duck allows us to present a thin skinned duck with a moist and succulent meat. We use a Pekin varietal of duck, which is first perforated, dipped in boiling water and then hung to cure for three days while being rubbed daily with our house-made honey hoisin glaze. We then slow roast our ducks, trim and de-bone them. Presented with scallions, hoisin sauce, spicy kim chee and warmed Mandarin pancakes.
24~Shrimp and crab spring rolls, canola fried and served with crisp vegetable slaw and a sweet & spicy sauce
9~St. Louis ribs, hoisin marinated, brushed with a sesame honey glaze, oven roasted and stacked alongside a cucumber salad
10Fresh ground pork and shiitaki filling with ginger, garlic and scallion, hand folded and steamed, served with a sweet Chinese mustard and traditional ponzuc sauce.
8~Tender whole calamari hand filled with walnut – pine nut basil pesto, egg coated and canola fried, with a crisp vegetable slaw and an orange mirisol sauce.
11~Marinated fresh shiitaki, crimini and button mushrooms, sautéed with shallots, garlic, ginger and sweet peppers, served sizzling with warm Mandarin pancakes and hoisin.
10~Sushi grade yellow fin tuna diced and tossed in a sesame lime dressing, served atop seaweed salad finished with chili seasoned won ton crisps.
14~Peking duck, layered with smoked gouda and caramelized onions, grilled and oven finished served with tangy dipping sauce and caraway vegetable slaw.
12~Prince Edward Island mussels steamed In white wine garlic, shallot, chives and linquica sausage served with toasted baguette points.
13~Tender baby spinach tossed in a balsamic basil vinaigrette with fresh mushrooms, marinated red onions, tomato, fresh mozzarella, applewood smoked bacon and herb croutons.
11~Red beet concassae with an arugula salad tossed in a lemon basil vinaigrette topped with toasted fennel seed and pine nuts and Colorado chevre.
9~An array of fresh vegetables and tofu simmered gently in a vegetable white miso broth, finished with woodear strips, and slivered scallions.
7~Crisp hearts of romaine tossed in an Asian Caesar dressing, standing in a kaffir seasoned crouton, finished with tomatoes and chilled sriracha seasoned shrimp.
10~Grilled potato bread crostini layered with a roasted garlic and red pepper tapenade, oven roasted tomato and melted mozzarella, with arugula and spinach greens finished with a balsamic reduction, basil infused olive oil and fresh cracked black pepper.
12~Romaine, spinach, arugula and a variety of fresh vegetables tossed in lemon sesame dressing with furikaki crouton.
8~Beef strip loin, completely trimmed and seasoned with Black pepper and Hawaiian sea salt, grilled and served with roasted garlic whipped potatoes, grilled asparagus, finished with fried shallots and a light port hollandaise
36Honey hoisin triple glazed duck, twice roasted, served with vegetable fried rice and a broccoli, carrot and crimini sauté, finished with a house made Peking sauce.
29~Tender pork tenderloin topped with herb, parmesan and bread crumb crust, pan seared and oven finished, served with a northern bean – vegetable cassoulet and finished with a black pepper bourbon sauce.
24~Salmon fillet grilled and walnut – pine nut pesto crusted, oven fired and served with Israeli cous cous and a broccoli, carrot and crimini mushroom sauté finished with lemon butter sauce.
27~Roasted garlic seasoned mushroom sauté, layered with leafy vegetable, Israeli cous cous, crispy sriracha tofu, finished with crispy shallots and sake tamari mirin sauce.
19~Prince Edward Island mussels, shrimp, sea scallops, crisp vegetables and toasted nori, simmered in a spicy coconut shrimp broth and tossed with pho noodles, garnished with fresh cilantro, chives and shrimp toast.
23~Tender breast of chicken scallopine, lightly floured, sautéed and finished with a lemon caper butter sauce served with winter vegetable parmesan orzo.
22~Beef medallions, lightly seasoned with a Chinese five spice – dried chile mix, pan seared served with vegetable fried rice, leafy vegetable sauté finished with a shiitaki mushroom sauce and crispy fried shallots .
24~Ginger and garlic dusted fresh filet of bass, served over lemon scented rice in dashi broth, garnished with a medley of delicate seaweed, vegetables and baby clams.
28~Tender chicken breast, house brined and cashew crusted, oven roasted and served with leafy vegetable sauté, lemon scented long grain rice, finished with an apple guajillo sauce.
25~Orzo pasta with northern beans, asparagus, roasted carrot, mushrooms, tomato, sweet corn,
beet concassae and fresh greens tossed in a roasted garlic oil, finished with Parmesan.
Wasabi pea crusted premium ahi tuna, pan seared and served rare, with roasted garlic whipped potato, broccoli, carrot and crimini sauté, finished with sake tamari mirin sauce.
36~A house ground buffalo beef burger, grilled and topped with smoked gouda and fried shallots, served with cucumber salad, tomato and gaufrette potato chips.
16~White miso and mirin marinated wild Alaskan cod, sesame sprinkled, pan seared and oven-roasted, served atop coconut green curry tossed yaki soba noodles, finished with sesame ginger asparagus sauté.
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