Served in a baked pumpkin and finished with Gouda cheese
and buttered croutons with a hint of fresh nutmeg.
Spinach, Scallop and Bacon Salad
Arranged on a bed of baby leaf spinach and drizzled with a
warm Balsamic vinaigrette.
Sorbet
Garnished with fresh mint leaf.
Breast of Roasted Pheasant
Served with a shallot butter cream sauce and accompanied with a
medley of root vegetables.
Braised Lollipop of Veal Chop
Ladled with a Morel mushroom demi sauce and served with Bernie potatoes
Sweet Apple Flan
Baked in a walnut and pure maple syrup crust.
Tonight's Selections
Red Beans and Rice
Slow Simmered and ladled over Steamed Rice Pilaf.
Red New Potato Salad and Cole Slaw
House Made Specialties.
Corn Bread Muffins
Served with Whipped Pecan Butter.
BBQ St. Louis Ribs
Hickory Smoked and Brushed with a Tangy BBQ Glaze.
Char Grilled Spring Chicken Quarters
Rubbed with Extra Virgin Olive Oil, Garlic and Fresh Herbs
and Grilled to Perfection.
Banana Pudding
Ripe Bananas and Vanilla Wafers blended in a Rich Custard and Finished with Fresh Whipped Cream.
Sample Menu Maine Lobster Bisque
Topped with Buttered Croutons, Asiago Cheese and Fresh Cilantro.
Michigan Bing Cherry Salad
Mixed Baby Field Greens tossed together with Candied Walnuts, Caramelized Vidalia Onions, Sweet Michigan Bing Cherries and Topped with Crumbled Bleu Cheese and a Champagne Vinaigrette.
Slow Roasted Prime Rib
Hand Carved and Lightly Glazed with a Sweet Vermouth Demi.
Pan Seared Tournéd Potatoes
Brushed with Butter and Delicately Seasoned.
Garlic and Herb Incrusted Zucchini and Yellow Squash
Rubbed with Extra Virgin Olive Oil, Garlic and Fresh Herbs
and Grilled to Perfection.
Red Raspberry Torte
Hand Picked Red Raspberries Baked in a Buttered Almond Crust and Finished with Fresh Whipped Cream.
Sample Menu Classic Gazpacho
A variety of fresh garden vegetables thinly diced with a roma tomato puree and extra virgin olive oil. Finished with a dollop of sour cream and a cucumber spear.
Sample Menu Main Lobster Tail Salad with Lemon Dijon Vinaigrette
Arranged on a bed of baby field greens and drizzled with a hint of truffle oil.
Champagne Sorbét
Garnished with fresh mint leaf.
Breast of Roasted Duck
Served on a bed of sun dried cranberry wild rice and finished with a
shallot butter cream sauce.
Sautéed Medallions of Beef Tenderloin
Ladled with a wild mushroom sauce and accompanied with a medley of
petit vegetables.
