Spring Dinner Menu

Sample Menus

Dinner | Three Course Dinner
Easter Dinner | Thanksgiving Dinner | Past Menus

Entrée

Filet Oscar
Beef Tenderloin topped with Lump Crabmeat, Asparagus and Béarnaise
accompanied by Pommes Anna
$28.00

Trout Mornay
Whole, boneless Trout stuffed with Lump Crabmeat and fresh Herbs
wrapped with Honey Smoked Bacon and creamy Mornay
served with Honey Roasted New Potatoes
$27.00

Baked Atlantic Salmon
Fillet of Salmon oven roasted served on a bed of Shallot Cream
and topped with Cucumber-Dill Salsa, accompanied by Basmati Rice Blend
and Julienne Vegetables
$25.00

Herb Crusted Rack of Lamb
Encrusted with Basil, Oregano and Rosemary, roasted and finished with
Whole Grain Mustard Cream, served with a Bacon-Herbed Stuffing and sautéed Vegetables
$market price

Angel Hair Pasta
Tossed with a sauté of Tomatoes, Exotic Mushrooms, Spinach,
Sweet Peppers, Garlic and Pine Nuts and topped with Parmesan Cheese
$22.00

Duck Breast with Brandied Fig Cream
Seared Breast of Duck topped with creamy Brandied Fig Sauce
served atop mashed Sweet Potatoes and accompanied by a medley of fresh Vegetables
$24.00