Halsey's Menu

		Halsey's Spring Menu Highlights
		Halsey's Spring Menu Highlights

The chef features ever-changing daily specials in addition to our seasonal menu selections.

Starters, Soups, & Salads

Ceviche
Today's Fresh Catch Diced & Marinated in Lime Juice, with Fresh Corn Tortillas

Vodka Shrimp Cocktail
Jumbo Shrimp with a Homemade Pepper Vodka Cocktail Sauce

Spinach Artichoke Dip
A Creamy Blend of Spinach, Artichokes, and
Three Cheeses Broiled and served with Tortilla Chips

Magic Mushroom
A Marinated Portobello Topped with Marinara, Grilled Vegetables,
Bleu & Goat Cheeses, and a Port Wine Reduction

Pan Seared Sea Scallops
Served with Spicy Black Bean Puree and Cilantro Oil

Caribbean Satay
Chicken Tenderloin Skewers with a Papaya Jerk Glaze

Maguro Sashimi
Sesame Infused Sushi Grade Tuna Served with Wasabi and Soy Sauce

Cajun Shrimp Boil
Colossal Whole Shrimp Tossed in Cajun Seasonings, Lemon, Lime and Fresh Herbs

Beef Tenderloin Satay
Grilled Tender Skewers of Beef Served with a Daily-Changing Sauce

Marinated Olives
Tossed with Pepperoncini, Fresh Herbs, and Olive Oil

Tomato & Mozzarella Salad
Vine-ripened tomato and fresh mozzarella, Balsamic Reduction, Herbed Olive Oil and Basil

Salad Corinne
Fresh Greens Tossed in a Garlic White Wine Tarragon Vinaigrette

Cindy's Garlic Cream Soup

Main Courses

Pan-Seared Grouper
With a Blue crab and Lobster Sauce, Roasted Garlic, Goat Cheese Whipped Potatoes, and Sautéed Artichoke Hearts

Stuffed Chicken
Chicken Breast Stuffed with Smoked Gouda, Prosciutto Ham, and
Spinach in a Rosemary Demi-Glace with Wild Rice and Sautéed Vegetables

Filet Mignon
Center-cut Beef Tenderloin with Broiled Gorgonzola and a Balsamic Port
Wine Reduction served with Roasted New Potatoes and Sautéed Vegetables

Kansas City Strip Loin
A giant 14 Ounce Cut of Certified Black Angus Beef; with a Cognac Green Peppercorn Sauce, topped with Homemade Onion Rings, Roasted Garlic Mashed Potatoes and Sautéed Vegetables

Rack of Lamb
Pecan Encrusted and Grilled in a Cabernet Demi-Glace, served with Crispy Goat Cheese Polenta and Sautéed Vegetables

Duck Breast and Foie Gras Napoleon
With a Wild Mushroom and Bourbon Ragout, Served with Wild Rice and Sautéed Vegetables

Vegetable Strudel
Exotic Mushrooms and Assorted Vegetables in a Boursin Cheese Cream Sauce,
Baked in Phyllo Dough, served with Wild Rice and a White Truffle Sauce

Blackened Mahi-Mahi
In a Passionfruit Purée served with Coconut Whipped Plantain and Grilled Pineapple

Asian Tuna
Sushi Grade, Sesame Encrusted Tuna Quick Seared and Served with
Wasabi Cream, Seaweed Salad, and Vegetable Maki Sushi

Papa's Etoufée
Spicy Creole Shrimp Stew Served Over Steamed Long Grain Rice

Shrimp and Scallop Sauté
With Bacon, Scallion, and Shallot Risotto, White Truffle Sauce and
Sautéed Vegetables

All Main Courses are Served with a complimentary Salad Corinne

Call 599-544-2882 for reservations or email reservations@halseysrestaurant.com