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Meal Selections
Friday Dinner
Maryland Crab Cakes
Two Jumbo Lump Crab Cakes
Served with Jasmine Rice, Grilled Cherry Tomatoes, and Ginger Snow Peas
Accompanied by Spicy Remoulade
-or-
Pan Seared Chicken
Served with Wild Mushroom Risotto and Asparagus
Accompanied by Saffron Tomato Sause and White Truffle Oil
-or-
Vegetable Wellington
A Chef's Special Dish
Caesar Salad
with Romaine, Sliced Cumbers, Croutons, Parmesian Cheese
Served with Traditional Caesar Dressing
Royale Chocolate Timbale
Flourless Chocolate Cake Layered with Crunch Feuilletine and Chocolate Mousse
Topped with Dark Chocolate Glaze
Saturday Luncheon
Teriyaki Glazed Salmon
Served with Hominy Polenta and Medley of Vegetables
Accompanied by Teriyaki Sauce and Cipollini Onions
-or-
Frenched Breast of Chicken
Served with Garlic mashed Potatoes, Malibu Carrots and Asparagus
Accompanied by Sundried Tomato Saffron Sauce
-or-
Pasta Primavera
Cavatappi Pasta with Grilled Vegetablea and Parmesan Cheese
Baby Spinach Salad
with Roasted Shallots, Candied Pecans and Parmesian Crisps
Served with Tangy Mustatd Dressing
Warm Apple Tart
Almond Cream and Freshly Sliced Granny Smith Apples
Encrusted in a Sweet Dough Shell and Drizzled with Vanilla Anglaise
Saturday Dinner
New York Strip Steak
Served with a HorseRadish Potato Pancake and Baby Carrots
Accompanied by Shiraz Demi-Glace
-or-
Pacific Rim Chicken
Breast of Chicken stuffed with Thai Shrimp and Rice
Served over Bok Choi and Topped with Cellophane Noodles
Accompanied by Sweet Chili Sauce
-or-
Vegetable Neapolitan Stack
A Chef's Special Dish
Baby Frisee Salad
with Candied Walnuts, Tart Dried Cherries,
Sunflower Seeds, Cherry Tomatoes, Gorgonzola Cheese
Served with Mango Vinaigrette
Sweet Charlotte
Strawberry and Champagne Mousse with Fresh Strawberries
Wrapped in Delicate Almond Cake
