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First Course
All
entrees include choice of soup or salad.
Soup
Vegetable
Beef with Barley
New England Clam Chowder
Tomato Basil Bisque
or
Salad
Mixed Greens with House
Vinaigrette
House Caesar with a Parmesan
Crostini
Main Course
Filet Mignon
On a port demi-glace with
artichoke hearts, wild and domestic mushrooms and a savory
garlic herb butter.
Served with parsley red
potato and seasonal vegetable sauté.
$29
Prime Rib
The classic with au jus and
creamy horseradish. Served with baked potato and
seasonal vegetables sauté.
$26
Stuffed Pork Chop
Center cut pork chop stuffed
with corn bread, apples and shallots. Served on
roasted red
pepper sauce with polenta and
seasonal vegetable sauté.
$21
Chicken Dijonnaise
Breast of chicken finished with
mushrooms, tomatoes and scallions in a Dijon cream sauce.
Served with fettuccini and seasonal vegetable sauté.
$19
Split Rosemary Game Hen
Half of a game hen, baked with
garlic rosemary glaze, served with don lemon beurre blanc,
wild mushroom polenta and
seasonal vegetable sauté.
$20
Chicken Chardonnay
Lightly breaded chicken breast
topped with thin sliced ham, cheddar cheese and
chardonnay
cream sauce. Served with wild rice
pilaf and seasonal vegetable saute.
$18
Tuscan Chicken
Butterfly chicken breast
stuffed with artichoke hearts, red pepper, gorgonzola cheese and
shallots, finished with herb beurre blanc. Served
with wild rice pilaf
and seasonal vegetable saute.
$20
Snapper Nicoise
With sautéed onion, tomato basil
concasse, capers and lemon butter. Served with
sea
shell pasta with garlic butter and seasonal vegetables.
$21
Northwest
Style Halibut
Accented with a cream sauce with
parmesan cheese and spinach. Served with
wild
rice pilaf and seasonal vegetables.
market price
Pan
Seared Pacific Salmon
Served
with a savory asparagus sauce and accompanied by roasted red potatoes and seasonal vegetables.
$22
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