21 January, 2020 16:35


First Course

Polenta served with braised wild boar and natural au jus

Chilled Lobster tossed with fresh mango and basil served with honey dressing

Escargot sautéed with a basil, shallot cream sauce and tortellini

Crab Cakes with a tomato relish and Choron sauce

Cheese & Tomato fresh Dallas mozzarella cheese, Texas goat cheese,

roasted bell peppers and sliced Roma tomatoes

Soup Shrimp Corn Chowder

Second Course

Dinner Salad red leaf lettuce, sliced red onion and sliced tomato tossed in an shallot wine vinegar dressing

House Salad a mixture of baby lettuce, red onion and tomato dressed with a

Dijon mustard vinaigrette

Caesar Salad traditional

Third Course

Lasagna – ground beef, ricotta and mozzarella cheese in tomato sauce

Ravioli mushroom stuffed, topped with sautéed spinach,

grilled chicken and cream sauce

Pasta Primavera an assortment of vegetables served over pasta

with your choice of sauce

Scottish Salmon servedwith a toasted almond champagne sauce

Grilled Red Fish served with roasted red bell pepper coulis

Roast Duck sliced and served with sauce a l’Orange

Grilled Elk sliced and served with caramelized onions and Burgundy sauce

Roast Rack of Lamb served with a Cabernet shallot sauce

Grilled Fillet of Beef servedwith a Béarnaise sauce

Fourth Course

White Chocolate Bread Pudding with pistachios

and a sun-dried cherry brandy anglaise

Tiramisu with chocolate, vanilla and cappuccino pastry cream,

topped with vanilla anglaise

Almond Lace Basket filled with vanilla pastry cream and fresh berries served with both a vanilla sauce and a raspberry sauce

Fruit Compote over puff pastry with a cream anglaise

Crème Brule’ with a hint of orange and almond served with a raspberry puree

Almond Lace Wafer stuffed with chocolate pastry cream & bananas

with a cinnamon anglaise