Appetizers

 

 

Fried Brie Cheese

Topped with toasted almonds served with sliced apples and toasted baguette

 

Herb Cheese Stuffed Mushrooms

Broiled in lemon garlic butter and white wine

 

Shrimp Scampi "Italian Style"

Sauteed with garlic, shallots, tomatoes, green onions, lemon juice and whipped butter, served with thin sliced sourdough baguette

 

Lobster Corn Dogs

Tender lobster, shrimp mousse, fresh herbs and lemon dipped in a corn breading with roasted jalapeno served with champagne ground mustard and lemon aioli

 

Spicy Fried Calamari Strips

Served with three dipping sauces:

our homemade tarter sauce, wasabi cocktail, sauce and lemon aioli

 

 

 

Entrees

 

 

Fresh Salmon in Parchment

Baked in white wine, with a lemon dill butter, and served with a wild rice blend

 

New Zealand Rack of Spring Lamb

New Zealand spring lamb marinated with fresh herbs, char-grilled then baked, served with a wild rice blend

 

Stuffed Chicken Breast

Tender chicken breast with kalamata olives, goat cheese, and fresh herbs, served with a wild rice blend

 

Alaskan Halibut with a Macadamia Nut Crust

Alaskan Halibut broiled in white wine and honey, and topped with a macadamia nut crust, served with a wild rice blend

 

Angus Filet with Lobster Tail

Certified Angus tenderloin with lobster tail and a bearnaise sauce, served with buttermilk mashed potatoes with fresh chive

 

Coffee Crusted Kobe Top Sirloin

Topped with a port wine glaze and bleu cheese, served with buttermilk mashed potatoes

 

Black Angus Pot Roast

Fork Tender pot roast in gravy, served with buttermilk mashed potatoes

 

Lobster Pot Pie

Tender lobster, mushrooms, peas, shallots and fresh chives, served in a rich creamy lobster broth and topped with puff pastry, served with a wild rice blend

 

Pork Loin with Ollalieberry Chutney

Grilled pork tenderloin topped with an olallieberry chutney, served with buttermilk mashed potatoes

 

Ribeye

Choice Grilled Ribeye served with rosemary red potatoes and vegetables

 

Stuffed Portobello Mushroom

Whole portobello mushroom stuffed with roasted winter vegetables on a fresh basil pesto cream sauce, served with grilled asparagus and a wild rice blend

 

 

Dessert

 

 

Turtle Sundae

French vanilla ice cream in a dark chocolate cup topped with hot fudge, caramel sauce, candied pecans and whipped cream

 

Warm Cinnamon Bread Pudding

Topped with brandy hard sauce

 

Ollalieberry Granita

A refreshing fruit ice, both tart and sweet, served with ginger cookies

 

The Ultimate Mud Pie

Mocha almond and praline ice creams, brickle, hazelnut and cookie crumb crust, covered with hot fudge and whipped cream

 

White or Milk Chocolate Cheesecake

Topped with hot fudge sauce and a dollop of whipped cream

 

 

Every New Year's Eve, The Sow's Ear rings in the new year with style. The restaurant will be decked out with festive hats and balloons, and we serve a complimentary glass of champagne or sparkling cider! Reservations can be made at any time, and we will ask for a contact phone number, as a confirmation call may be made as New Year's Eve approaches.

 

Check back here on our website for the special New Year's Eve menu as well!

 

For reservations please call (805) 927-4865

Seating may be limited.