Prix Fixe Menu
March 2006

 

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.

Irish Scallop Soup

Bacon adds richness to this chowder-style soup full of scallops, potato and tomato.

Buttermilk & Greens

Buttermilk and herbs form a creamy dressing served over greens with mushrooms, tomato and apple slices.

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

Irish Tarragon Chicken with Duchess Potatoes

Succulent breast of chicken surrounded with sautéed mushrooms and leeks; coated with tarragon whisky cream sauce.

Rolled Stuffed Veal with Crisp Garlic Gnocchi

Veal stuffed with sausage, spinach, onion and seasonings; seared and topped with browned butter balsamic sauce at service.

Cider Honey Pork Chops with Peter Pan Potatoes

Pork chops marinated in cider with thyme and sage. Pan-fried then baked atop apple slices; served with a honey cider cream.

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.