Prix Fixe Menu
November 2007

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.

Mixed Peppercorn Chicken with Linguini

Chicken breast coated with freshly ground mixed peppercorns, pan seared and then simmered in a rich cream sauce served over pasta.

Halibut Mousseline with Myzthra Browned Butter Angel Hair

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

Meridians' Lamb Chops with Creamy Asiago Rice

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