Winter 2012 Dinner Menu

Soups:

• Butternut Squash, Pear, and Pancetta Soup
• Chicken and Lemongrass Soup
• Halibut Chowder
• Wild Mushroom Bisque
• Winter Vegetable and Rice Soup
  

Salads:

• Boston Bibb Lettuce, Cilantro, and Roasted Corn Salad with Orange-Honey Vinaigrette
• Mixed Field Greens, Goat Cheese, and Dried Apricot Salad with Roasted Shallot Vinaigrette
• Spinach, Pear, and Shaved Parmesan Cheese Salad with Sherry Maple Vinaigrette
• Romaine Lettuce, Candied Walnuts, Crumbled Blue Cheese Salad with Warm Bacon Vinaigrette
  

Entrees:

• Pomegranate-Berry Glazed Cornish Hen with Almond Studded Wild Rice
• Coq au Vin with Potato Gnocchi and Chanterelle Cream Sauce
• Seared Muscovy Duck Breast with Star Anise Sauce and Sage Stuffing
• Grilled Moroccan Chicken Breast with Polenta Cakes
• Java Marinated Pork Tenderloin with Sweet Mashed Potatoes
• Vanilla Roasted Loin of Pork with Mascarpone Risotto
• Beef Tenderloin with Merlot-Apricot Chutney with Artichoke & Almond Rosti
• 6 oz Beef Filet with Mushroom and Madeira Sauce and Petite Potato Gratin
• London Broil with Garlic Roasted Rd Bliss Potatoes
  Pistachio Crusted Salmon Filet with Couscous
• Seared Yellow fin Tuna with Rice Noodles and Peanut Sauce
• Turbot with Roasted Red Pepper Coulis and Bulgur Wheat Salad
• Garlic Butter Poached Prawns & Seared Scallops with Brioche Pudding

(All entrees served with seasonal starch and vegetable)

Desserts:

• Apricot – Pine Nut Tart
• Chocolate Trio: Chocolate Hazelnut Ganache, Chocolate Sponge Cake, and Chocolate Mousse
• Carrot Cake
• Ginger-Vanilla Crème Brule
• Warm Apple Tart with Cinnamon Ice Cream and Praline Sauce
• Apple, Pear, and Brandy Crumble