(Always subject to change)
Soup:
Vegetable and Sweet Corn Chowder *GF
w/ onions, celery, carrots, and sweet corn.
Salads:
House Salad
Mixed greens, shredded carrots, cucumbers, and tomatoes.
Choice of dressing: ranch, honey mustard, balsamic vinaigrette, or blue cheese.
Caesar Salad
Fresh cut romaine lettuce with Caesar dressing, topped with croutons and shredded parmesan.
Entrées:
Beef Tenderloin *GF
Served with au poivre sauce (pepper cream sauce), roasted red skin potato wedges, and buttered asparagus.
Medium Rare – red inside; Medium – pink inside; Well Done – no pink
Airline Chicken Chasseur *GF
Baked chicken breast and drumstick smothered with onions, tomatoes, and thyme in a browned white wine sauce. Served with roasted red skin potato wedges and buttered asparagus.
Garlic Butter Poached Pollock
Pollock poached in garlic butter. Served with Mediterranean orzo and buttered asparagus.
Cabbage Rolls *V
Cabbage stuffed with rice, lentils, onions, and mushrooms. Served with a tomato sauce.
Breaded Chicken Fingers
Served with roasted red skin potato wedges, buttered asparagus, and a side of honey mustard dipping sauce.
Desserts:
Tiramisu
Layers of espresso soaked lady fingers and mascarpone cream dusted with Dutch cocoa. Served with whipped cream and a sprig of mint.
Chocolate Ganache Bomb
Moist chocolate cake with a silky chocolate mousse covered in a chocolate ganache. Served with chocolate drizzle, whipped cram, and a sprig of mint.
Baklava
Layers of crispy phyllo dough, honey, and walnuts. Served with caramel drizzle and whipped cream.
*GF = Gluten Free *V = Vegetarian