Mixed Grill
Thursday, May 9th
Salad Station:
Baby Arugula with Gorgonzola, Red Onion, Heirloom Tomatoes
With Balsamic Vinaigrette
Choice of:
8 oz. Filet Mignon
Topped with Foie Gras Butter
& Shallot-Red Wine Demi Glace
44.5
14 oz Pork Chop
With Tarragon-Dijon Crust
34.5
Salmon Fillet
With Honey-Lemon Sauce
30.
All Entrees Served with:
Steamed Pee Wee Potatoes
Spring Sweet Peas, Pearl Onions and Roasted Carrots
Dessert Station:
Petite Fours, Lemon Bars, Mini Cup Cakes,
Brownies, Cookies, Cannolis & Fruit Salad