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(610) 269-7776
78 West Lancaster Avenue
Downingtown, PA 19335
78 West Lancaster Avenue
Downingtown, PA 19335
Sample Menu
Restaurant Jasper ~ Downingtown, PA
Appetizers
Rye bread crusted Smoked Salmon cheesecake served with onion confit and
bread sticks
Fresh Portuguese Sardines baked with extra virgin olive oil and roasted garlic, served with basil crustini
House made Gnocchi in a tomato broth with micro arugula and shaved imported pecorino romano
Kobe Beef Burger Rossini with foie gras, white truffle oil and crustini
Marinated Grilled Octopus with Olive Oil, lemon and garlic, arugula salad and carmelized leek crustini
Mushroom Duxxel Stuffed Chive Crepe with tomato coulis and fried leeks
Panko Crumb Crusted Goat Cheese, Heirloom tomatoes, pancetta and a
black olive tapenade
Grilled Quail with three onion tart and honey Dijon sauce
Prince Edward Island Sound Mussels with chorizo sausage and tomatoes in
garlic white wine
Seared Lollipop Lambchop with warmed goat's cheese, pine nuts and bourbon macerated cherries
Jumbo Lump Crab Cakes served with cucumber capellini and spicy Thai sauce
Baked Lamb Sausage with ricotta salata and french salsa verde
Soup du Jour
International Cheese Plate
(changes subject to availability)
Iberico (Spain) mild, made in the Manchego style
Chaubier (France) semi firm, slightly piquant and nutty
Maytag Blue (USA) crumbly and very spicy
Imperatore (Italy) sheep's milk , delicate and intense
Entrees
Seared 12 oz. Certified Black Angus Sirloin Steak with bleu cheese mashed potatoes and zucchini spaghetti
Grilled Scottish Salmon with truffled Yukon gold mashed potatoes and
end-of-summer vegetables
Roasted Veal Tenderloin served with homemade pappardelle pasta, asparagus, grape tomatoes and oyster mushrooms in a rosemary veal demi-glace
Pan Seared Scallops with a tarragon lemon grass sauce, coriander glazed carrots and wasabi tobiko caviar
Pork Mignonettes drizzled wtih a cabernet reduction served with sundried tomatoes, apricots and fresh strawberries
Pan Roasted Free Range Duck Breast and Braised Rabbit ragout with rosemary sundried tomato parmesan bread pudding
Grilled Bacon Wrapped Filet Mignon served with baked fingerling potatoes, anaheim peppers and cabernet poached cipollini onions
Pan Seared Crisp Skin on Bronzini with escargot sauteed spinach, golden raisins and grilled croutons
Anise Scented Sirloin Filet of Lamb served with porcini mushroom flan and sauteed red swiss chard in demi-glace
Pan Seared Chilean Black Sea Bass over beet risotto, Proscuitto di Parma, Californian Turkish figs and pine nut cream sauce
Desserts
Fresh Strawberry Martini - fresh strawberries, creme, homemade whipped cream and lady finger cookies
Apple Tart - baked cinnamon apples, walnuts, and golden raisins in a puff pastry shell and caramel served with or without ice cream
Chocolate Pate - thick creamy dark chocolate mousse paired with chocolate
and raspberry drizzle
Mocha Crepes - mocha creme stuffed sweet crepes served with chocolate
and vanilla mint sauce
New York Style Cheesecake served with fresh berries
Creme Brulee
Dark Chocolate Bourbon Truffle Cake - thick fudgy chocolate cake
Baked Alaska - vanilla and chocolate bacci ice cream with chocolate cake and meringue
Sweet Potato Pie - our special individual sweet potato pies served warm with marshmallow ice cream * (must be ordered at the begining of the meal)
Prix Fixe Menu
February 3rd & 4th
$40 per person
Fresh Herb Salad with house made vinaigrette
House made Papparadelle tossed with porcini mushrooms, white wine and pecorino romano
Jumbo Domestic White Shrimp and Diver Scallop Cassoulet
Braised Boneless Beef Short Ribs over creamy polenta
Double Chocolate Cake
Chef's Tasting Menu
New Year's Eve 2009
Menu Subject to Change
Roasted Beet Salad with Maytag blue cheese, asparagus tips and cardamom honey
House made Gnocchi tossed with a porcini cream sauce
Fresh Lobster baked in filo drizzled with a sambuca reduction and fennel pollen
Jumbo lump Crab risotto pomodoro
Venison topped with black walnuts and golden raisin demi glace
Veal Osso Buco over creamy goat cheese polenta
Chester County Life Magazine Review