Prix Fixe Menu
February 2008

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.

Caesar Salad

Whole romaine lettuce leaves, egg, anchovy, Worcestershire sauce and garlic tossed in a traditional Caesar salad and sprinkled with cheese and croutons.

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

Moroccan Style Sea Trout with Peppered Potato Disks

Seasoned Sea Trout served on a bed of onion pepper fondue with preserved lemon.

Chicken Joseph Monroe with Double Fried Potatoes

Chicken breast stuffed with ham and Emmenthal cheese around a Saga bleu filling flavored with Dijon mustard for zing.

Meridians’ Pork Tenderloin / Pink Peppercorn Asiago Rice

Pork tenderloin stuffed with roasted garlic cheddar cheese, seared to seal in the juices, topped with a creamy Tequila and wine sauce.

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.