Prix Fixe Menu
January 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.

Swedish Split Pea Soup

Thick yellow split pea soup based on ham stock and full of chunks of rutabaga, carrots, celery, onion and ham.

Et Tu, Brute Salad

Prepared like our Caesar salad with whole romaine lettuce leaves, this version has a spicy dressing and is topped with cheddar cheese and croutons.

Please choose one of the following Entrée choices for your party.

Peppered Tuna with Moroccan Lemon Fingerling Potatoes

Peppered tuna steak seared and covered in a port shallot reduction and surrounded with a fresh tomato and basil relish.

Colorado Wellington with Crisp Potatoes Anna Wedges

Filet Mignon coated with mushroom duxelles and ham, wrapped in phyllo leaves and baked; napped with Madeira Sauce at service.

Chicken L'Epicure with French Onion Rice

Chicken breast pounded thin and rolled around ham and Emmenthal cheese, breaded and fried with a lemon butter sauce.

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.