Mélange The Mélange experience is our interpretation of the fusion of thought, cuisine and culture that surrounds and embraces us all. Let us take you on a tour of the emerging global spirit with a flair for the eccentric and eclectic as we strive to provide a Uniquely Mélange Experience for all. Bon Appétit! THE INTRODUCTION Edamame – Soybeans steamed and seasoned in the shell. 6 Scoozie – Fresh flat bread filled with bleu cheese and deep-fried. Served with a sweet tomato-basil relish. 7 ☼ Beef Thai Rolls – Thinly sliced marinated flank steak, grilled and wrapped around a cucumber and carrot relish. Served with a red curry peanut sauce. 8 Phyllo Samosas – Spicy curry potato and green pea filling wrapped in a phyllo triangle and served with a sweet soy dipping sauce. 8 Chicken Osso Bucco – Beer braised chicken wing Szechuan style, fried crispy and coated in the braising reduction. Served with Asian coleslaw. 10 Crispy Calamari – Flash fried calamari served alongside a Thai mango salad. Served with “dynamite” dipping sauce. 10 ☼ The River Rock – Marinated coulotte steak or Yellowfin tuna, thinly sliced, floating on a ginger ponzu sauce. Self-prepared at your table on a hot seasoned river rock. 11 Lettuce Wrap – Sautéed chicken or tofu with mixed Asian vegetables and dry roasted peanuts. Served with iceberg lettuce and oyster sauce. 11 ☼ Beef Carpaccio – Thinly sliced and accompanied by arugula, capers and shallots with olive oil and balsamic dressing. 12 Duck Nacho – Duck confit glazed in hoisin and served on a crispy wonton chip. Topped with manchego cheese, guacamole, fresh tomato and sriracha sour cream. 12 ☼ Tuna Duo – A combination of mango tuna tartare and tuna tataki, blackened and seared. Served with wonton crisps. 12
FIELDS AND CAULDRONS Soup of the Day – House made daily. Ask server for details. 7 Melange Salad – A mix of young field greens, dried cherries, bleu cheese, spicy pecans and mango-lime dressing. 8 Caesar Salad – Fresh romaine lettuce, parmigiano-reggiano and herbed garlic croutons tossed in our house made Caesar dressing. 8 Mélange Caprese – Fresh mozzarella and beef steak tomatoes topped with Thai basil vinaigrette. 8 Warm Mushroom Salad – Baby spinach dressed with a white truffle vinaigrette and topped with sautéed mushrooms, bacon, beet threads and smoked sea salt. 8 À la carte Additions: Tofu – 6 Chicken - 6
Shrimp - 8 Salmon - 8 Marinated Steak - 9
NOODLES AND GRAINS Risotto – Sweet peas, roasted fennel, caramelized onions and cherry tomatoes tossed in a smoked gouda and cheddar cream sauce. 14 VEGAN Thai Pasta – Blackened tofu served on a bed of somen noodles, Asian stirfried vegetables and a chili soy dressing. Served with a coconut curry sauce. Substitute any of our À la carte offerings for no additional charge
22 Rainbow Vegetables – Grilled tofu, grilled seasonal vegetables, soy glazed wild rice, sautéed bok choy, avocado, fire roasted bell peppers and balsamic drizzle. 18 Vegetable Burrito – Grilled vegetables and beans rolled up in a sautéed eggplant skin, with spicy rice, fresh corn salsa, and black bean sauce. 19
☼ Items are either served raw or can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
RIVERS, LAKES AND OCEANS Shrimp – Tiger shrimp stuffed with crab and dressed with a chili lime sauce. Accompanied by mango salsa, basmati coconut rice pilaf and julienned vegetables. 22 Salmon – Spice seared Scottish Salmon topped with mango salsa and served on a bed of bacon hash. Accompanied by a fresh corn emulsion, tomatillo sauce and red chili oil. 23 ☼ Tuna – Parmesan crusted Yellowfin Tuna served rare and accompanied by a pesto risotto, grilled Kumato tomatoes, house made olive salad, basil oil, balsamic reduction, fresh asparagus and prosciutto chip. Market Price Scallops – Jumbo sea scallops pan seared and served floating on a mushroom ginger broth, accompanied by roasted fingerling potatoes and sautéed spinach. 27 Sea Bass – Chilean sea bass seasoned with special herbs, pan seared, topped with cherry tomatoes, capers and drizzled with sweet soy vinaigrette. Served over basmati rice pilaf and julienned vegetables. 28
FORESTS AND FARMS Short Rib – Flavored with Asian accents and slow braised for 8 hours. Served with a natural braising reduction, yuzu daikon salad and whipped potatoes. 23 ☼ Pork Chop – A center cut frenched pork chop marinated in an orange ginger tamarind sauce, grilled and served on a bed of buckwheat soba noodles and Asian coleslaw dressed with a spicy peanut sauce. 23 ☼ Duck – Maple Leaf Farms duck breast paired with a slow roasted duck leg confit, dusted in a house 7-spice blend and topped with a blackberry port sauce. Served alongside wild rice pilaf and fresh beans. 29 ☼ Beef – 8-ounce filet mignon grilled and drizzled in a whiskey peppercorn sauce. Served with a potato onion pie and asparagus. 31 ☼ Lamb – Grilled New Zealand lamb chops marinated in thyme, rosemary and basil. Served over roasted Yukon Gold potatoes and a chiffonade of brussel sprouts with a chili lime soy glaze. 32 General Manager & Owner – Laura L. Wanke Executive Chef & Owner – Christopher K. Wanke Sous Chef – Michael O. Clayton