Submitted by: Submitted by honeyboo65
Views: 104
Words: 1838
Pages: 8
Category: Business and Industry
Date Submitted: 07/31/2013 06:45 PM
X. Dinner Menu
Appetizers
Phyllo Purse Bundles 6.95
Of mushroom and brie garnished with mustard sauce
Fresh Shrimp Cocktail 7.95
Five fresh shrimp served on crushed ice with a zesty cocktail sauce
Miniature Parmesan Baskets 5.95
Filled with an herbed goat cheese mousse
Baby Artichokes 6.95
A unique baby artichoke presentation with a zesty mustard dipping sauce
Portabella Mushroom Crostini 6.95
With sautéed shrimp in a tomato sauce
Cucumber Cups 5.95
Filled with fresh crab, diced green onions, celery and fresh lime juice
Salads
Arugula, Pear and Asiago Salad 8.95
Fresh arugula salad greens dressed with fruity olive oil served with pear slices and topped with asiago cheese
Mesclun Green Salad 7.95
Served with Truffle Oil and toasted wedge of camembert cheese
Walnut, Arugula and Gorgonzola Crositini 8.95
Crostini topped with toasted walnuts, gorgonzola cheese and finely shredded Arugula leaves
Ceasar Salad Chiffinoade 9.95
With asiago cheese and fresh shrimp
Insalata Caprese 8.95
Italian salad served Neopolian style with fresh tomato slices, mozzarella cheese and fresh basil garnished with capers
Soups
Soup of the Day
French Onion Soup
Lobster Bisque
Cup 5.95
Bowl 6.95
Entrees
Cornish Game Hens 16.95
Served over wild rice with shitake mushroom sauce and garnished with zucchini tree and red radish julienne salad with white truffle oil
Stuffed Chicken...