Winter 2007: Dinner Menu
Salads & Breads
- Salad of Organic Greens with harvest crisp pears, candied hazelnuts & smoked goat cheese, tossed with our maple-balsamic vinaigrette
- Granny Smith Apple Waldorf & Cranberry Salad with toasted walnuts, celery, & fresh herbs in a pear & sherry cider vinaigrette
- Artisan Bread & Roll Basket with Butter
Entree Selections
- Sage Rubbed Roasted Pork Loin with harvest crisp pears, candied hazelnuts & smoked goat cheese, tossed with our maple-balsamic vinaigrette served with a warm spiced cider reduction sauce
- Pan Seared Chicken Breast with golden raisin & apricot agrodolce with smoked almonds
- Herb Crusted Strip Loin with creamy pearl onion jus
- Pan Seared Halibut with sundried tomato & olive oil crusted, served with a roasted cherry tomato coulis
- Vegetarian Roasted Eggplant Lasagna with smoked mozzarella, ricotta, sundried tomato & basil
- Scampi Saute with lemon zest, roasted cherry tomatoes, basil & garlic
Sides (select two)
- Basmati & Wild Rice Pilaf
- Cider Glazed Roasted Vegetables
- Our Savory Wild Mushroom & Herb Bread Pudding
- Tri-Colored Potato Gratin with Thyme & Gruyere
Beverages
- Sparking Mulled Cider Punch
Coffee Service & Desserts By Request
Single entrée: $26pp
Double entrée: $32pp
Triple entrée:$38pp
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