Prix Fixe Menu
November 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.

Southwest Black Bean

Our rich black bean soups starts with a spicy chicken broth blended with the black beans then, plenty of red peppers and some cilantro finish it off plus a dollop of sour cream at service.

Lill’s Chopped California Salad

Romaine lettuce, tomato, carrot, celery, onion, apple & pineapple chopped small and tossed with her Roquefort Bleu Dressing.

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

Lemon Pork with Linguini

Seared Pork Medallion coated with a rich, lemony cream sauce.

Asparagus Chicken with Potatoes Anna

Sautéed chicken with asparagus, covered with a volute sauce, sprinkled with Asiago cheese then baked.

St. Andre Salmon with Moroccan Lemon Orzo

Salmon stuffed with St. Andre cheese, baked and napped with a port wine reduction.

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.