V. Mertz has been the proud recipient of Wine Spectator's "Award of Excellence" for the past six years.

This award recognizes a "commitment to a fine wine list with a selection of better producers along with a thematic match to the menu in both price and style." Additionally, we are the only Nebraska restaurant priveleged to receive the Wine Enthusiast's 2005 "Award of Distinction," distinguishing V. Mertz as one of America's best wine-driven restaurants.

LUNCH

Appetizers

Scampi and Prosciutto Baked in Danish Havarti

Escargot En Croûte with a Pepper Vodka-Tomato Sauce

Crab Cakes with Crème Fraîche, Avocado, Red Chile-Tamarind Glaze and Pea Shoots

Sautéed Washington Winter Chanterelles with a Sage Tuile

Fresh Oregon Black Truffle with Risotto


Sandwich and Salads

Beef Tenderloin Tips on Artisan Sourdough with Chipotle Aioli, Pleasant Ridge Reserve Cheese, Field Greens and Crispy Onions

Warm Mallard Duck Salad with Bacon, Asparagus, Field Greens, Chayote Squash, Hazelnuts and Red Wine Vinaigrette

Entrées

V. Mertz Peppersteak (N.Y. Strip) with Brandy Cream Sauce, Roasted Baby Red Potatoes, and a Medley Of Vegetables

Boursin- and Vegetable-Stuffed Chicken Breast with Beurre Blanc and Whipped Potatoes

Fresh Mussel and Shrimp Soufflé with Winter Chanterelles and Baguette

Pan-Seared Rainbow Trout with Grand Marnier Pan Glaze, Early Harvest Wild Rice and Fried Green Tomatoes

Cedar-Planked Salmon with Cranberry-Thyme Crust, Carrot Risotto and Grilled Yellow Squash

Soba Noodles with Winter Chanterelles, Red Pepper, Broccoli, Scallions, and Sun-Dried Tomato Cream Sauce in Acorn Squash with Baguette

DINNER
January 9 through January 21, 2006


First Course

Sautéed Washington Winter Chanterelles with a Sage Tuile

Braised Texas Ostrich Fillet Napoleon with Dried Apricot-Mustard Chutney

Crab and Tasso Ham Cakes with Green Tomato Chutney, Cracked Pepper-Basil Cornbread, Crème Fraîche and Tomato Lacquer

Escargot En Croute with Pepper Vodka Sauce

Pan-Seared Diver Scallops with Clementine Orange Glaze, Roasted Crimson Beet Puree and Watercress

American Artisan Cheeses with Asian Pears, Grilled Baguette and Balsamic Reduction (Old Chatham Hudson Valley Camembert, Golden Ridge Harmony Blue Cheese, Pleasant Ridge Reserve)

Main Course

Cioppino of Mussels, Opah, Crayfish, Shrimp and Diver Scallops with Grilled Baguette

Cedar-Planked Atlantic Salmon with Roasted Fingerlings, Sauce Nantua and Sautéed Broccolini

Seared Chilean Sea Bass with Sherry-Tarragon Beurre Blanc, Cipollini-Roasted Tomato Confit, and Yukon Gold Potato Croquettes

Sesame Tofu and Cilantro-Crusted Portobello with Miso-Lemongrass Sauce and Asian Vegetable Slaw



Grilled Beef Tenderloin with Sauce Béarnaise, Fontina- and Sage-Infused Red Klondike Potatoes, and Chayote and Yellow Squash Roasted in Spinach-Pecan Pesto

Mint- and Macadamia Nut-Crusted Colorado Spring Lamb Chops with Sweet Potato Flan and Grilled Asparagus

Caraway-Rubbed Le Québécois Veal Chop with Butternut Squash Puree, Green Apple-Pink Peppercorn Demi Glace, and White Asparagus

V. Mertz Peppersteak (N.Y. Strip) with Brandy Cream Sauce and Oven-Roasted Baby Red Potatoes