Dinner Appetizers
Sautéed Sea Scallops Baked in its
Shell and Covered with Puff Pastry
Soup
du Jour
Escargot “Cacharel”
Ceasar
Salad Prepared the Classic Way
Belgian Endive and Watercress Salad
served with Apple Slices, Walnuts
and Wisconsin Blue Cheese
Assorted Mixed Greens served with
Pink Grapefruit, Asparagus and
Sautéed Sweet Breads
Dinner Entrees
Sautéed Filet of Tilapia served on a
Almond Crust with a Chives Butter
Sauce~
Sautéed Maryland Crab Cakes and
Jumbo Sea Scallops served on a Bed
of Creamed Corn
Sautéed Filet of Norwegian Salmon
served on a Champagne Dill Sauce
Baked
Chicken Breast in a Pecan Crust
served on a Port Wine Cream Sauce
with Asparagus
Thick
Center Cut Pork Rib Chop served on a
Bed of Whipped Potatoes with a
Roasted Red Bell Pepper and Sun
Dried Tomato Sauce with Goat Cheese
Sliced
Roasted Breast of Duck served on a
Cassis Sauce
+$5.50
Grilled Veal T-Bone Steak served
with Roasted Garlic Whipped Potatoes
on a Provencal Sauce with
Chanterelle Mushrooms
Dinner Desserts
+$4.50
Phyllo Layers Filled with “White
Chocolate Mousse” and Garnished with
Fresh Raspberries
Blackberry Tart
Almond Tulip filled with "Black Raspberry-Truffle Ice Cream" and Fresh Berries
Chocolate or Hazelnut Soufflé
Baked Apple Tart served on a Caramel Sauce |
