All prices are for 2007 Season
|
Poultry Items
|
| |
$30 |
Rotisserie Roast Chicken, with Orange Ginger Glaze or Blackberry
Demi Glace (Chef suggests, Rice Pilaf or Garlic Mashed Potatoes and Julienne
Carrots, Peppers and Green Beans)
|
| |
$32 |
Chicken Breast Scaloppini: Sliced Chicken in delicious Marsala
or Lemon Picatta Sauce (Chef suggests Wild & White Rice Pilaf or Baked Orzo
Pasta Alfredo, with roasted Carrots and Asparagus)
|
| |
$38 |
Roast duck a la Orange (Chef suggests Saffron Rice Pilaf or
Orzo Pasta Braised Red Cabbage and Snow Peas)
|
| |
$39 |
Honey Apple and Thyme Pheasant Breast (Chef suggests Wild and
White Rice Pilaf or Baked Orzo Pasta Alfredo, Asparagus, Carrots and
Peppers)
|
| |
$32 |
Chef Carved Roast Turkey with Chestnut Herb Stuffing and
Cranberry Relish (Chef suggest Mashed Potatoes and Gravy, Candied Sweet
Potatoes, Green Peas, Red Peppers and Pearl Onions)
|
Red Meat
|
| |
$32 |
Chef Carved Marinated Roast Tri-Tip with Red Wine
Mushroom Sauce (Chef suggests Oven Browned Rosemary Garlic Potatoes,
Julienne Green Beans, Carrots and Peppers)
|
| |
$39 |
Chef Carved Aromatic Prime Rib Roast, Au Jus,
Horse Radish Cream (Chef suggests Oven Browned Potatoes, Garden
Mixed Vegetables: Broccoli, Cauliflower, Carrots, Pearl Onions and
Patty Pan Squash)
|
| |
$41 |
Roast Tenderloin of Beef Bordelaise with Red Wine
Demi Glaze and Bernaise Sauce (Chef suggests Garlic Mashed Potatoes
or Potato Lyonaise (sliced Potatoes and caramelized onions), Grilled
Asparagus, Carrots, Peppers and Portabella Mushrooms)
|
| |
$32 |
Beef Sauerbraten with Ginger Snap Cookie
Gravy (Chef suggests Braised Red Cabbage and Carrots and Italian
Potato Gnocchi Dumplings)
|
| |
$42 |
Chef Carved Herb Stuffed Boneless Leg of Veal with
Veal Demi Glaze (Chef suggests Baked orzo Pasta Alfredo, Baby Green
Beans, Carrots, Patty Pan Squash and Pearl Onions)
|
Pork Items
|
| |
$37 |
Roasted Pork Tenderloin Normandy with Apple
Brandy Glace (Chef suggests Oven Browned Rosemary Garlic
Potatoes or Garlic Mashed Potatoes with Julienne Vegetable
Medley)
|
| |
$36 |
Roasted Pork Tenderloin with Apricot and
Prune stuffing and Pan Gravy (Chef suggests Garlic Mashed
Potatoes or Wild & White Rice Pilaf, Asparagus, Carrot and
Pepper Vegetable Medley)
|
| |
$23 |
Spit Roasted Whole Pig (Chef suggests Corn
on the cob and Potato Salad)
|
Fish Items
|
| |
$32 |
Poached Farm Raised Salmon with choice of Orange
Hollandaise Maltase, Tomato Hollandaise Charon or Dill Creamy
Burre Blanc (Chef suggests Parsley Potatoes and Vegetable Medley)
|
| |
$39 |
Same as above with Wild Alaskan Salmon
|
| |
$37 |
Herb Crusted Alaskan Halibut with Citrus
Butter (Chef suggests Parsley Herb Potatoes and Vegetable
Medley)
|
| |
$34 |
Filet of Sole Francaise dipped in light egg
coating and served with Lemon Butter
|
| |
$48 |
Seafood Thermidore: Lobster, Scallops, Crab
and Shrimp in a Sherry Mustard Cream Sauce (Chef suggests
Duchess Potatoes)
|
| |
$60 |
Alaskan King Crab Legs
|
Vegetarian
|
| |
$25 |
Vegetarian Lasagna - Spinach, Carrots, Onions and Mushrooms
Layered with Pasta and Alfredo Sauce
|
| |
$28 |
Grilled Vegetable Terrine - Marinated & Grilled Eggplant,
Zucchini, Yellow Squash, Bell Peppers, Carrots, Mushrooms and Onion drizzled
with Balsamic and layered with Pecarino Cheese
|
| |
$26 |
Portobello and Aromatic Vegetable Shepard's Pie - Roasted
Portobello Mushrooms tossed with Carrots, Onions and Celery in rich Mushroom
Gravy. Covered with Duchess Potatoes and baked golden brown
|
MAIN ART GALLERY ENTRY