The Menus
HORS D'OEUVRES
- Baked Brie with a pear, ginger, walnut chutney on French bread
- Margarita grilled shrimp with honey and lime en brochette
- Salmon gravlax on toasts with a dill mustard crème fraiche
- Selection of cheese and fruit with accompaniments
- Smoked salmon or trout pate with sourdough toasts
- Raw and steamed fresh vegetables with a selection of dipping sauces
- Seared tuna on gingered rice blini with wasabi mayonnaise
- Country ham, cheddar and herb frittata with a tomato marmalade
- Scallops wrapped in bacon with horseradish sauce
- Warm seafood and hearts of palm dip (in season)
- Proscuitto with roasted tomatoes and basil on a cheese puff
- Smoked salmon with dill sauce on an asiago gougere
- Crab imperial on a scallion gougere
- Steamed shrimp cocktail
ENTREES
- Glazed tenderloin of beef japonnaise with wasabi horseradish sauce and a sherried au jus reduction
- Seared whole filet of salmon with orange, honey mustard glaze served with a dill, caper berry remoulade
- Roast loin of pork stuffed with apples, spinach and fontina cheese served with a marsala cream sauce
- Jumbo lump Maryland crab imperial (in season)
- Seared pork tenderloin with a fresh mango salsa
- Butterflied leg of lamb with a teriyaki ginger glaze
- Chicken tenderloins in a vodka tomato cream sauce with fresh basil
ACCOMPANIMENTS
- Cheddar garlic mashed potatoes
- Horseradish mashed potatoes
- Saffron rice salad with mangoes in a honey ginger vinaigrette
- Wild rice pilaf
- Penne pasta Alfredo or with a fresh tomato basil sauce
- Double baked potato with chives
VEGETABLES
- Seasonal fresh vegetables
- Asparagus with hollandaise or vinaigrette
- Green beans with garlic and dill or your choice
- Broccoli with a parmesan crust
SALADS
- Caesar salad with shaved parmesan and garlic croutons
- Baby greens with pears, cucumber and red onion topped with Maytag blue cheese, spiced pecans and Balsamic vinaigrette
- Spinach salad w/ bacon, orange, cucumber and shaved red onion in a Thai honey dijon dressing
- Tossed salad with dressing of choice
DESSERTS
- Crème brulee with strawberries
- Bananas Foster
- A selection of cheesecakes with fresh berries
- Chocolate Decadence - too evil to describe
- Strawberry shortcake with amaretto whipped cream
- Fresh fruit trifle with Mount Gay Rum and whipped cream
- Dale's tropical fudge sauces including fresh mango-ginger, tangerine-orange, coconut-rum or key lime-white chocolate served warm over Haagen daz ice cream
SPECIALTIES
- Waffles with fruit, homemade scones, biscuits and muffins, eggs Benedict, homemade salsas and chutneys
MORE
- Breakfast and luncheon menus are available upon request.
- All menu selections are available with 48 hours notice and can be custom tailored to suit your taste.
- We can produce a slightly modified version of this menu with 24 hour notice.
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