IPA Braised Boneless Short Ribs
Boneless chuck braised for 16 hours, celery root mashed, sriracha maple glazed root vegetables, crispy horseradish
Chicken breast, mushroom duxell cream, roasted root vegetable risotto
Roasted seasonal vegetables, farfalle noodles, white wine garlic sauce, fresh herbs
All entrees come with a Ceasar salad –
Fresh romaine hearts, shaved parmesan reggiano, rosemary onion croutons, creamy parmesan peppercorn dressing
Dessert: Strawberry trifle –
Fresh pound cake, strawberry coulis, whipped cream, marscapone
Burgundy Braised Pot Roast
Fork tender roast, sliced thick
and topped with a red wine pan sauce.
Sautéed Breast of Chicken and Crimini Mushrooms
Finished with a Sweet Italian Wine.
Lightly encrusted with Herbs and Bread Crumbs
and topped with a lemon buerre blanc sauce
Entrees are accompanied with mixed green salad,
Yukon mashed potatoes and seasonal vegetable,
fresh baked rolls with butter,
dessert and premium roast coffee and tea.
Dinner is presented buffet style
Wild rice stuffed boneless chicken breast
Panko parmesan crusted, dry sherry volute.
Slow roasted pot roast, pan reduction.
Seasonal vegetables, rosemary roasted potatoes.
All meals come with a club salad (mixed greens, Roasted Beets, goat cheese, tomato, candied walnuts citrus vinaigrette)
Lemon cream tort or raspberry coulee.
Sliced baguette, butter, coffee, tea