2005 Eclectic Menu

Serving unti 1 am

STARTERS

*CALAMARI ‘SIPANGO

FRIED CRISP GOLDEN BROWN WITH GARLIC & CHERRY PEPPERS DRIZZLED WITH AIOLI

* AHI TUNA ‘FIRECRACKERS’

FRIED AHI TUNA WRAPPED IN WONTON SKIN SERVED WITH SAVORY PONZU SAUCE

*PORTABELLO MUSHROOM & ASPARAGUS ‘FRIES’

SERVED WITH WASABI RANCH

*SPIEDINI ‘SIPANGO’

GRILLED BEEF TENDERLOIN TIPS WITH MOZZARELLA CHEESE & PESTO

*YUCCA NACHO STRIPS

TOPPED WITH CHICKEN CHORIZO, SMOKEY BACON & NAPOLITO QUESO

SOUP & SALADS

*BEAU NASH’S SMOKED CHICKEN TORTILLA SOUP

WITH GRILLED CORN, LIME & CILANTRO

*SIPANGO’S ORIGINAL HOUSE SALAD

PETITE FIELD GREENS, CANDIED PECANS, BLUE CHEESE, KALAMATA OLIVE, HONEY WALNUT VINAIGRETTE

*SIPANGO CAESAR

AWARD WINNING CAESAR SERVED WITH PARMESAN CHEESE & CROUTONS

*PEANUT CHICKEN SALAD

SESAME GRILLED CHICKEN TOSSED WITH PEANUTS ON A BROCCOLI SLAW

*ORIENTAL CAESAR

NAPA CABBAGE, HOISIN CHICKEN, PARMESAN WONTON STRIPS, TOASTED ALMOND

*SZECHUAN MARINATED GRILLED BEEF

SLICED, SERVED OVER CABBAGE, CILANTRO, MINT AND CHILE LIME VINIAGRETTE

WOOD FIRED PIZZA

*MARGHERITA PIZZA

MOZZARELLA, TOMATO SAUCE & ITALIAN HERBS

*SPICY ITALIAN SAUSAGE & PEPPERONI

TOMATO SAUCE, MOZZARELLA CHEESE, SPICY SAUSAGE & PEPPERONI

*ROAST PORK, KALAMATA, SPINACH PIZZA

ON GARLIC CRUST WITH TOMATO-BASIL DIP

*WILD MUSHROOM PIZZA

PORTABELLO, FOREST & SHIITAKE MUSHROOMS WITH GOAT CHEESE

*BARBECUE CHICKEN

GRILLED CHICKEN, BLACK BEANS, CORN & FRESH CILANTRO

PASTAS

*ANGEL HAIR ‘SIPANGO

GRILLED CHICKEN SAUTEED IN GARLIC, ARTICHOKES, FRESH TOMATO, BASIL , OLIVE OIL

*PENNE ‘ARRABIATA

-WITH GULF SHRIMP IN A FIERY TOMATO SAUCE

*LO MEIN PRIMA VERA

ASIAN VEGETABLES IN A HOT TOMATO OYSTER SAUCE

*HIGHLAND PARK ‘MAC & CHEESE WITH HAM’

PENNE QUATTRE FROMAGGIO (FOUR CHEESES) WITH PROSCIUTTO

MAIN COURSE

*POLLO AJO GRILLED BONELESS HALF CHICKEN

OVER CAMOTE-CORN HASH WITH CAPTIAN MORGAN’S MANGO SYRUP

*JERK TURKEY MEATLOAF

WITH ROAST CORN MASHERS & PORTABELLO GRAVY

*CITRUS & RED PEPPER GLAZED TILAPIA

WITH PINAPPLE SHRIMP FRIED RICE

*PEPPER-SEARED AHI TUNA

WITH BABY BOK CHOY, WASABI MASHED POTATOES & A BLOND TERIYAKI

*SUGARCANE-CHILE TENDERLOIN SKEWERS

GRILLED, SERVED WITH A GOLD TEQULLA-POBLANO BUTTER OVER SOFRITO RICE

*JUMBO SHRIMP & CRABMEAT TAMALE

OVER BLACK RICE WITH PIMENTO SALSA DIABLO

*DOUBLE CROWN PORK CHOP

SERVED WITH APPLE BRANDY SAUCE, GARLIC MASHED POTATOES & VEGETABLES

*FILET MIGNON

WITH MARSALA GLAZE, WHIPPED POTATOES & ASPARAGUS

HOUSEMADE DESSERTS

*CRÈME BRULEE

VANILLA CUSTARD TOPPED WITH A CANDY CRUST

*CHEESECAKE

SERVED WITH A PASSIONFRUIT GLAZE

*PINA COLADA ICE CREAM

WITH A RUM-RAISIN CARAMEL

* CHOCOLATE BREAD PUDDING

WITH CHOCOLATE & WHITE CHOCOLATE SAUCE

We Welcome back

Consulting Chef Marc Haines