About the Bootlegger Restaurant

Chef Favorites

Tuscan Halibut

Pan seared halibut, served over brown butter gnocchi in a tomato broth
with sundried tomatoes and balls of zucchini and squash.

Five Spice Duck Breast
Pan seared duck breast, seasoned with five spice rub, served with vegetable fried rice. Finished with a hoisin teriyaki sauce.

Scallop Ceviche
Diced sea scallops, red peppers, shallots and serrano pepper tossed and chilled with a citrus dressing. Finished with slices of fresh avocado.

Osso Bucco
Slowly braised veal shank, served with roasted root vegetables and swiss chard. Finished with rustic pan gravy.

Red Snapper
Scored and pan seared, skin on, red snapper. Served over a parsnip puree and roasted fingerling potatoes.

Cointreau Glazed Salmon
Pan seared, 8 ounce salmon filet finished with a Cointreau glaze. Served with roasted cauliflower and orange rice.
townsend restaurant

In addition to his weekly and holiday specials,
we have been improving
our already well received and quite popular
Gluten Free Menu as well as adding to our
Tuscany Menu  and al fresco
dining menu options.