Prix Fixe Menu
November 2009

Homemade Bread with Butter

We make many different varieties of homemade bread. An appropriate variety will be chosen to start your meal.

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.

Thyra’s Swedish Vegetable Beef

This super rich vegetable beef soup includes turnips, carrots, potato, onion, and celery along with plenty of beef.

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.

Poulet Giselle with Potatoes Anna

Thyme seasoned chicken breast on the bone, seared to seal in the juices. Served in a coat of Champagne Cointreau glaze.

San Antonio Pork with Spiced Twice Baked Potato

Pork tenderloin; butterflied and rolled around a thick slice of jalapeño jack cheese before searing then covered with a creamy tomato cilantro reduction.

Seafood Elyse with Herbed Orzo

Wild caught shrimp and bay scallops sautéed with garlic and herbs then finished with roasted tomato sauce made from our own garden and dabbed with Chevré 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.