Dinner Menu 2

CHILLED GRAPE JUICE

COUNTRY STYLE PATE WITH A CURRANT AND DIJON SAUCE
AND RUSTICA BREAD

CREAMY RISOTTO ASIAGO TOPPED WITH SCAMPI

FRENCH CAMEMBERT CHEESE
WITH SLICED APPLES AND TOASTED ALMONDS IN A PUFF PASTRY

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SMOKED CREAM OF MUSHROOM SOUP     CHILLED WILDBERRY SOUP

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PARMESAN PEPPER ROLLS     ASSORTED RELISHES

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TOSSED MIXED BABY GREENS A LA MIGIS WITH CHOICE OF DRESSING

BABY SPINACH, VINE RIPENED TOMATOES, AND FRESH MOZZARELLA
WITH A RASPBERRY WALNUT VINAIGRETTE

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FRESH HERB AND GARLIC RUBBED ATLANTIC HALIBUT
PAN FRIED AND PRESENTED ATOP WILTED TENDER GREENS WITH A SWEET BALSAMIC DRIZZLE

ROASTED SLICES OF BEEF TENDERLOIN
WITH GRILLED PORTOBELLO MUSHROOMS AND A HORSERADISH DEMI GLACE

ROAST LOIN OF CENTER CUT PORK
WITH A BING CHERRY CHUTNEY AND APPLE CIDER PAN GRAVY

CLASSIC BREAST OF CHICKEN CORDON BLEU
STUFFED WITH PARMA HAM AND GRUYERE CHEESE, ACCOMPANIED BYA LIGHT SUPREME SAUCE

BAKED GULF OF MEXICO SHRIMP
FILLED WITH FRESH SPINACH, JACK CHEESE, AND WILD MUSHROOMS
SERVED WITH A SAUCE A LA ELISA

HOMEMADE POTATO GNOCCHI
TOSSED WITH A TOMATO BASIL SAUCE AND SERVED OVER WILTED BABY GREENS
TOPPED WITH GRILLED FRESH GARDEN VEGETABLES AND FRESH MOZZARELLA

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Entrée served with
GRILLED ZUCCHINI and STEAMED CARROTS AND LEEKS
and a choice of
ROASTED RED POTATOES WITH FRESH HERBS or RICE PILAF