Prix Fixe Menu
August 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.

Lily Soup

A specialty of the house, this soup is made with various members of the lily family including onions, garlic, leeks and scallions gently simmered in a chicken broth base.

Encore Salad

Romaine lettuce, grated Asiago cheese, onions, Roma tomatoes, and green apples tossed with Extra Virgin Olive Oil and Cabernet Sauvignon Vinegar.

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

Chicken Dijon in Phyllo with Fresh Tomato Herbed Orzo

Boneless chicken breast strips seasoned with thyme in a light Dijon cream sauce baked under a Phyllo shell.

Creole Tuna with Shannon's Potato Wedges

Seared Tuna dusted with Creole spices is served napped with a tomato caper fondue.

Green Peppercorn Filet Mignon with Mashed Swedes

Medallion of beef tenderloin topped with a Brandy Green Peppercorn Cream Sauce.

Greenock Vegetable Lasagna

Layers of spinach, mushrooms, zucchini, yellow squash, seasoned ricotta, Provolone, Asiago, homemade Sicilian tomato sauce and creamy béchamel sauce make up our incredible lasagna.

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.