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Throughout the school year

Gourmet Dinners
Thursday, February 16th, 2017

all main courses include soup and salad

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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
 

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