Prix Fixe Menu
June 2010

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.

Homemade Cream of Tomato Soup 

An amazingly simple soup of tomato, basil and cream topped with Asiago.

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.

Meridians’ Lamb Chops with Red Pepper Potatoes 

New Zealand lamb chops stuffed with roasted garlic cheddar cheese, sautéed, and then topped with a lightly spiced tequila wine sauce.

Salmon Lilliana with Raisin Onion Couscous 

Crushed pink peppercorns and rosemary enrobe a filet of salmon, which is seared until just cooked through then topped with a cool Béarnaise style sauce. 

Rolled Oregano Chicken with French onion Rice

Boneless chicken breast rolled with Black Forest ham, oregano, and Asiago cheese, coated in garlic crumbs, sautéed and served with a lemon oregano butter 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.