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Menu Sample

The Ginkgo Tree

at your service since 1972

Appetizers

Sea Scallops
Avocado, frisee, and key lime vinaigrette 11.

Proscuutto
Balsamic poached pear, walnut, argula, and chevre 9.

Yellowtail Sashimi
Miso, cucumber, pickled radish, and lamar 11.

Squash Ravioli
Ambercup squash, shallot brown butter, and green apple chutney 10.

Salads

Mesclun
GreensPears, spiced walnuts, shemy vinagrette 7.

Fuji Apple
Butterleaf lettuce, candied pecans, gorgonzala 8.

Ahi Tuna
Field greens, cucumber, miso-wasabi dressing 11.

Entrees

served with seasonal vegetables and your choice of twice-backed jacketed potatoes, vegetable couscous, or parmesan risotto

Beef Tenderloin
Roasted with a spicy chili infusion, served medium rare and topped with chimichurri salsa 26.

Prome Rib
Aged 8 oz prime rib slow roasted in rock salt and served with aujus and freshly grated horseradish 28.

New Orleans Bouillabaisse
Petite prawns, Andouville sausage, mire poix and Cajun cream sause served over red ice 16.

Oregon Trout
Sauteed fresh boneless trout with targon butter sause, parley and caramelized shailols 19.

Coho Salmon
Oven-roasted line-caught salmon with chervil and kumguat pesto 29.

Veal Scallopini
Thinly pounded grilled veal chop stulted with yellow peppers, San Marzana tomatoes and ricotta salata 29.

Duck
Oven-roasted organi duck boneless breast topped with Champagne vinaigrette, pancetta and pickled red onions 26.

Lobster Macaroni and Chesse
Gruyere, Irish Cheddar and Catija cheese, bay shrimp and chunks of Maine lobster baked with heavy cream and penne pasta 25.