Blogalope | A Blog for The Jackalope Grill | Restaurant | Bend, Oregon » Specials http://jackalopegrill.com/blogalope The Jackalope Grill offers the equally hard-to-find combination of imaginative Northwest haute cuisine in an unpretentious Central Oregon environment. Tue, 06 Jul 2010 00:56:35 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 July 28-30 Mid-Week Menu at The Jackalope Grill http://jackalopegrill.com/blogalope/2009/07/july-28-30-mid-week-menu-at-the-jackalope-grill/ http://jackalopegrill.com/blogalope/2009/07/july-28-30-mid-week-menu-at-the-jackalope-grill/#comments Wed, 29 Jul 2009 17:21:02 +0000 Dirty Martini http://jackalopegrill.com/blogalope/?p=440 Mid-Week Menu

Warmed Brie 10.00
Warmed brie served with proscuitto wrapped melon, champagne grapes and baguette toasts.

Grilled Wild-Caught Columbia River King Salmon 25.00
Fresh salmon served with tabouli, tomato confit, and marinated English cucumbers.

Pan Roasted Free-Range “Airline” Chicken Breast 19.00
Served with roast garlic mashed potatoes and champagne grapes warmed in a beurre blanc sauce.

Lapin a la Dijonnaise 21.00
Dijon-style rabbit braised in white wine and fresh herbs, Served with spaetzle and natural sauce.

House-Made Sweet Italian Style Sausage Pasta 18.00
Crumbled sweet Italian style sausage in a cream sauce with penne pasta.

Pan Roasted Medallions of Elk 33.00
Served with zinfandel-thyme jus, fresh berries and truffled mashed potatoes.

]]> http://jackalopegrill.com/blogalope/2009/07/july-28-30-mid-week-menu-at-the-jackalope-grill/feed/ 0 Mid-Week Menu at The Jackalope Grill http://jackalopegrill.com/blogalope/2009/06/mid-week-menu-at-the-jackalope-grill/ http://jackalopegrill.com/blogalope/2009/06/mid-week-menu-at-the-jackalope-grill/#comments Wed, 01 Jul 2009 03:58:53 +0000 Dirty Martini http://jackalopegrill.com/blogalope/?p=435 Mid-Week Menu

Caesar Salad 9.00
Housemade caesar dressing, shaved parmesan, warm croutons.

Thai-Style Green Lip Mussels 14.00
Steamed in coconut milk with Kaffir lime leaves, lemongrass, cilantro and lime juice.

Grilled “Wild-Caught” Columbia River King Salmon 25.00
Fresh King Salmon served with rice pilaf and mango salsa.

Hasenfeffer 22.00
A German classic. Rabbit braised in pinot noir, lemon, juniper and red currants. Served with spaetzle and natural sauce.

Pan Roasted Chicken Breast 18.00
Stuffed with three cheese filling and served with rice pilaf and shitake pan gravy.

House-Made Sweet Italian Style Sausage Pasta 17.00
Crumbled sweet Italian style sausage in a cream sauce with penne pasta.

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