Shiloh's

Thinly sliced raw salmon with mango, cilantro, ginger, and citrus vinaigrette.

Raw beef diced with onions, capers, French pickles, mustard, EVOO and toasts.

Thinly sliced seared raw beef medaillons with truffle.

With mint and cilantro couscous grains.

Chick peas with confied tomatoes, truffle artichoke mousse, pumpkin red curry.

Salt and garlic.

Cilantro, nuts, tahini, tomato, red jalapeño, cumin seeds.

Shiloh's sweet and spicy BBQ sauce.

Bouchee a la reine trio, carrot curcuma, truffle, a French traditional.

Ground beef, chicken and lamb with Caribbean sauce.

Beef bacon, grilled onions and parve creme fraiche.

Chicken curry with lemon confit and vegetarian samosas with a rougail sauce.

Spicy baked salmon and spicy tuna over crispy rice.

Hazelnut tuna tartare with endives and sautéed tuna with beets and greens apples.

Mixed greens, baby spinach, pecan, grapefruit, pomegranate, roasted sunflower seeds, croutons with champagne vinaigrette.

Hearts of romaine, cherry tomatoes and croutons tossed in a caesar creamy dressing.

Baby mixed greens, sliced chicken breast, crispy tortillas, avocado, corn, cilantro, cucumbers, tomatoes and red onions. With shiloh’s barbeque ranch dressing.

Chicken, green papaya, peanuts, pepper, fresh mint, lemongrass, glass noodles, peanut dressing.

Mixed greens, poached egg, avocado, grilled pumpkin seeds, cherry tomatoes, Persian cucumbers, mushroom, "bacon", balsamic dressing.

Garnished with lettuce, tomatoes, red onions, and pickles.

Garnished with lettuce, tomatoes, red onions, and pickles.

Crispy garnish.

Tomato sauce.

Ground beef ragout, braised with tomatoes, garlic, and olive oil.

Hand made herb ravioli with a creamy mushroom sauce.

A tender cut lightly marbled.

Lean, center-cut and tender.

The most tender cut. High marbling.

A lean beef cut.

Great marbling, juicy.

Full flavored bone in, fine, marbling. Allow reasonable cooking time for this thick cut. Serves two.

Lamb chops with herbes de provence.

Breaded boneless chicken breast paillard.

Cook with low temperature and finished on the grill.

Under skin infused maitre D. Flavors of thyme and rosemary with vegetables.

Crispy polenta, mushrooms, cherry tomatoes, and a reduced wine sauce.

Deliciously juicy, cooked on low temperature for 36 hours.

Virgin Mediterranean sauce, tomato confit polenta.

Pesto white wine sauce, with veggie spheres.

Whole sole from the Mediterranean sea cooked in parsley lemon "butter" sauce, deboned by maitre d.

Tartare sauce.

With garlic and parsley.

With garlic and shallots.