Prix Fixe Menu
April 2007

Homemade Bread with Butter

We make many different varieties of homemade bread. An appropriate variety will be chosen to start your meal. Often a seasoned compound butter will be offered to start the meal off right.

Amuse-Bouche

The Amuse-Bouche is a tiny taste offered to whet your appetite. Always a surprise, the Amuse-Bouche offers a tantalizing hint of what is to come.

Heilbrönn Potato Soup

A rich & spicy chicken broth filled with very thinly sliced potatoes and chopped scallions.

Monochromatic Salad

Our fresh ginger dressing coats assorted “greens” including asparagus, Granny Smith apple, Napa cabbage, spinach and toasted pistachios on a bed of lettuces.

Scallops Rouge with Browned Butter Mitzithra Pasta

Scallops crusted with pecans, sautéed in browned butter then topped at service with a creamy red pepper sauce.

Rolled Oregano Chicken with Dauphine Potatoes

Boneless chicken breast rolled with Black Forest ham, oregano, and Asiago cheese, coated in garlic crumbs, sautéed and served with a lemon oregano butter sauce.

Fig Lamb with Lemon Marjoram Orzo

Sautéed lamb chops topped with fig jam and a medallion of Chévre, broiled to melt the cheese.

Meridian's Stuffed Vegetable Platter

This platter incorporates multiple stuffed vegetables such as pink peppercorn rice stuffed tomatoes, Italian Bread Salad stuffed mushrooms, or spicy zucchini boats to accommodate our vegetarian guests. The vegetables will be chosen from the market each week so they are subject to change. We do use cheese, egg, and other dairy products for this platter unless we are told in advance to prepare it as a vegan platter.

Dessert Finale

Your Chef will prepare a different special dessert each evening ranging from Grand Marnier Chocolate Soufflé to a carousel of individual bite sized sweets. Your sweet surprise is served along with coffee or tea.