Valentine's Day Menu

Prix Fixe Menu
Tuesday, February 14th, 2012

Appetizer
Shrimp and Crab Salad in Heart Puff Pastry
Shrimp Wontons
Grilled Shrimp with Red Pepper Vodka Sauce
Brie and Grape Quesadilla
Artisanal Cheese Plate for Two

Salad or Soup
Shrimp Bisque
Pear, Sundried Cherries and Baby Spinach Salad with Champagne Vinaigrette

Entrees*
Pan Roasted New York Strip Steak with Wild Mushroom Reduction
Grilled Salmon Steak with Lobster Champagne Butter
Wild Mushroom Ravioli in a Gorgonzola Cream Sauce
Shrimp and Lobster Risotto
Veal Medallion with Caramelized Fennel and Red Wine Reduction

Desserts
Raspberry Gelato with Sparkling Wine
Raspberry Mousse filled Chocolate Heart
Chocolate Mousse “Heart” Cake

*All entrees served with Potatoes Anna and
Chef’s Selection of Vegetable

$50 per person excluding tax and gratuity

Valentine’s Day 2012 – Weekend Sweetheart Specials

Friday, February 10th – Saturday, February 11th

Appetizer
Shrimp and Crab Salad in Heart Puff Pastry
7.5

Entrees*
Pan Roasted New York Strip Steak with Wild Mushroom Reduction
30

Grilled Salmon Steak with Lobster Champagne Butter
29

Wild Mushroom Ravioli in a Gorgonzola Cream Sauce
25

Shrimp and Lobster Risotto
32

Veal Medallion with Caramelized Fennel and Red Wine Reduction
30

Desserts
7
Raspberry Gelato with Sparkling Wine
Raspberry Mousse filled Chocolate Heart
Chocolate Mousse “Heart” Cake

*All entrees served with Potatoes Anna and
Chef’s Selection of Vegetable

DAILY MENU

SMALL PLATES & APPETIZERS

Brie and Red Grape Quesadilla 8
with sweet pea guacamole

Fried Smoked Gouda 6
Hand breaded smoked gouda wedges with pico de gallo

Shrimp Wontons 11
Thai ginger cilantro sauce

Chorizo Mussels 8.5
Mussels in a light roasted garlic and tomato broth with chorizo sausage

Calamari 8.5
Crisp fried with a zesty bistro sauce

Pork Potstickers 8.5
Crisp dumplings with sweet and sour slaw and ponzu sauce

Artisanal Cheese Plate 12.5
A selection of local farm and imported cheeses

Wild Mushroom Bruschetta 7.5
Toasted baguette topped with roasted wild mushrooms and goat cheese

SOUPS & SALADS

Hartwood Salad 5
Spring mix with carrots, beets, jicama, cucumbers,
tomatoes, blue cheese and basil shallot vinaigrette

Whispers Salad 5
Mixed greens, red peppers, olives, carrots, and croutons
with your choice of dressing

Harvest Apple Salad 11
Fresh sliced apples with gorgonzola cheese, spiced walnuts, dried cranberries, on a bed of spring greens with orange balsamic vinaigrette

Warm Panko Breaded Goat Cheese Salad 10
Warm goat cheese medallions in crispy panko bread crumbs
with asian pears, blackberries, and a honey lime vinaigrette

Spinach Wonbok Salad 8
Spinach and napa cabbage with ruby red grapefruit, pecans,
and blue cheese with a honey lime vinaigrette

Caesar Salad 8
Classic caesar with garlic croutons and parmesan crisp (add anchovies .75)

Add tofu 5, chicken 6, salmon 8 or shrimp 10
Dressing: basil shallot vinaigrette, buttermilk blue, honey lime vinaigrette, ranch, avocado ranch, caesar, and orange balsamic

Soup du Jour – Cup 4 /Bowl 6

 

SANDWICHES & WRAPS

All come with choice of french fries, sweet potato fries, seasonal fruit, vegetable of the day, horseradish potato salad, or kettle chips. Substitute a Whisper’s salad for 2.50 or caesar salad for 3.50

Pub Burger 11
CAB ground chuck patty grilled to perfection then
topped with your choice of cheddar, provolone,
harvarti dill or American cheese
Add bacon .50

The Big John Burger 13
CAB ground chuck patty with caramelized onions, bacon,
cheddar cheese and a zesty bistro sauce on a toasted kaiser

Pulled Pork 11
Slow roasted pork tossed with blackberry BBQ sauce, topped with sweet and sour coleslaw and buttermilk fried onions on a toasted kaiser

Breaded Cod 13
Hand-breaded cod filets on a toasted hoagie roll

Buffalo Grilled Chicken 9
Buffalo grilled chicken breast with provolone cheese
Also available plain with provolone

Grilled Salmon Pesto 13
Grilled salmon filet on an artisan roll with roasted garlic basil mayo, spring mix and grilled onions

Blackbean Burger 10
Southwestern flavor infused blackbean patty topped with chipotle guacamole and smoked gouda cheese

Tuna Melt 10
Albacore tuna salad on toasted rye with tomato and melted havarti dill cheese

Philly Style Shaved Ribeye Wrap 12
Shaved ribeye with peppers, caramelized onions, spring mix and a white cheddar cheese sauce in a sundried tomato tortilla

Roasted Turkey and Cranberry Wrap 11
Oven roasted turkey breast, cranberry cream cheese, spring mix and tomatoes in a warm flour tortilla

Grilled Mahi Mahi Tacos 14
Flour tortillas with grilled mahi mahi topped with jicama slaw and chipotle sour cream

 

WHISPER'S PUB CLASSICS

Baked White Cheddar Mac and Cheese 13
Creamy macaroni and cheese studded with smoked chicken and bacon

Pub Fried Chicken Breast 13
Buttermilk battered fried chicken breast with pub gravy over mashed potatoes or french fries with a side of broccoli

Turkey Devonshire 13
Roasted turkey breast layered with bacon and topped with white cheddar cheese sauce

Shepherd’s Pie 13
Shaved ribeye with carrots, onion, and celery slow
cooked in a Guiness stout gravy, topped with mashed potatoes

 

DINNER MENU
Available after 5 pm.

Seafood

Pan-Seared Salmon 30
Salmon with a coriander and fennel crust topped with jumbo lump
crabmeat in a light herb butter sauce accompanied by
Chef's preparation of seasonal sides

Scallops 29
Pan-seared with a coconut panang sauce served over almond studded jasmine rice with wilted greens

Crabcakes 32
Jumbo lump crabcakes with a roasted red pepper aioli accompanied by Chef's preparation of seasonal sides

Shrimp and Mussel Risotto 26
Saffron risotto tossed with shrimp, chorizo sausage, roasted peppers, and Prince Edward Island mussels

Tuna 28
Seared loin tuna with jicama slaw and pico de gallo accompanied by Chef's preparation of seasonal sides

Meat

Braised Lamb Shank 27
Slow braised lamb fore-shank over risotto

Pork Scallopini 22
Topped with garlic, rosemary, roasted red peppers, and goat cheese accompanied by Chef's preparation of seasonal sides

Grilled Ribeye 28
Sixteen ounce ribeye with thyme caramelized onions accompanied by Chef's preparation of seasonal sides

Pub Flat Iron 18
Grilled flat iron steak with beer braised onions, mushrooms and peppers accompanied by Chef's preparation of seasonal sides

Pasta

Maine Lobster Ravioli 29
Delicate pastry filled with Maine lobster, cognac and
brown butter tossed in a wild mushroom sauce

Goat Cheese and Sundried Tomato Ravioli 22
With basil pesto and shaved cheese

Linguini ala Vodka 17
Linguini tossed with a tomato cream sauce laced with vodka

Tofu Stir Fry 17
Tofu stir fried rice in a ginger garlic sauce and jasmine rice
Add tofu 5, chicken 6, salmon 8 or shrimp 10

DESSERT MENU

All Desserts $7

Crème Brulee
A delightful vanilla cream with caramelized sugar and whipped cream

Pumpkin Cheesecake
Rich roasted pumpkin with a chocolate ganache
topping in an oatmeal crust

Apple Dumpling
Fresh apples in a golden pastry crust finished with a
drizzle of caramel and whipped cream

Espresso Chocolate Tart
Chocolate laced with espresso and kahlua in a crushed pretzel crust

Peppermint Snow Ball
Vanilla ice cream rolled in crushed peppermints then
finished with a drizzle of hot fudge

Pittsburgh’s Pecan Ball
Vanilla ice cream rolled in roasted pecans - served with
your choice of hot fudge, caramel, or both

SPECIAL COFFEE DRINKS
$7.5

Whispers Cappuccino
Baileys Irish Cream,
Kahlua, Espresso and
Steamed Milk

Café Amore
Coffee, Baileys Irish
Cream, Frangelico with
Whipped Cream

Café Hartwood
Grand Marnier
Dark Crème de Cocoa
Coffee and Whipped Cream

Hot Buttered Rum $7.5
Cappuccino $3.75
Espresso $2.5
Latte $3.75

SCOTCH SELECTION
Single Malts

Macallan 12 year $9.5
Glenlivet 12 year $8.5
Lagavulin 16 year $14
Laphroaig 10 year $8.5
Laphroaig 18 year $12
Glenmorangie 10 year $8.5
Glenfiddich 12 year $8.5