Prix Fixe Menu
May 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.

Irish Green Pea Soup

Creamy green pea soup with fresh thyme.

Mushroom Tarragon Salad

Mushrooms sautéed in tarragon green peppercorn dressing served warm atop a bed of romaine lettuce and vegetables finished with a sprinkle of Feta.

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

Poulet Giselle with Potatoes Anna

Thyme seasoned chicken breast on the bone coated with a thick Champagne Cointreau glaze.

Halibut Mousseline with Myzthra Browned Butter Angel Hair

Flounder buried in mushrooms and tomatoes, coated with rich Mousseline sauce and a light sprinkle of Asiago, then broiled to brown the surface.

Spring Lamb with Greek Lemon Potato Wedges

Lamb steaks braised with dill, onions, carrots and a dash of lemon to tenderize the meat. Green peas are tossed in just before service for a fresh finish.

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.