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Dinner Menu |
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~ First Course Platters of ~ |
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Grilled Calamari |
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Virgin olive oil, lemon, arugula, and capers |
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Melon Carpaccio and Serrano Ham |
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Shaved melon and Spanish ham, black pepper and e.v. olive oil |
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Warm Asparagus and Woodland Mushrooms |
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Grilled asparagus and woodland mushrooms, shaved Spanish Valdeon and Cabernet dressing |
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Lobster Corndog |
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Cornmeal battered lobster tail on a stick |
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~ Second Course Salad ~ |
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VIN Salad |
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Mixed baby greens, red grapes and red wine vinaigrette |
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~ Third Course Dinner Plate Choices ~ |
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Fish du Jour |
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Chefs selection of fresh fish, starch and vegetables |
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Hangar steak |
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Spanish Valdeon butter and cheesy mash |
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House Gnocchi |
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Summer tomatoes and fresh herb |
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~ Assorted Desserts from the World's Tiniest Dessert Menu~ |
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Chocolate Ganache Cake |
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With crθme chantilly |
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Melted Apple crisp |
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Cardamom ice cream |
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Daily Ice Cream |
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A single flavor or sampling of two |
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Note: Two glasses of wine are included with the dinner. |
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