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Throughout the school year

Gourmet Dinners
Thursday, February 16th, 2017

all main courses include soup and salad


Grilled Filet Mignon
with mashed potato, asparagus, crispy shallots, green peppercorn au jus
Roasted Half Chicken
with butternut squash risotto, basil
Grilled Scottish Salmon Filet
with vegetable quinoa, saffron beurre blanc
Roasted Black Angus Prime Rib
With baked potato, creamed spinach, creamy horseradish sauce
Crispy Duck Breast and Leg Confit
with sweet potato puree, plum sauce reduction
Grilled Roastsed Garlic Polenta
with wild mushroom pan sauce


Coffee, Tea, Decaffeinated Coffee, Espresso and Cappuccino available on request