Mother's Day Dinner Menu Mother's Day Children's Menu

Mother’s Day Lunch 2010

First Course

Roasted Red Bell Pepper Soup with Parmesan Cheese Straws
Romaine Wedge with Blue Cheese Dressing and Bacon Croutons
cold, crisp romaine hearts and poached asparagus spears,
topped with blue cheese dressing and croutons
Spring Salad
salad of organic baby greens, blood orange sections, strawberries and
toasted macadamia nuts, tossed in a orange blossom vinaigrette
and served with a slice of St. Agur blue cheese

Second Course

Slow Roasted Angus Prime Rib with Bordelaise Sauce
bone-out Angus Prime Rib slow roasted, served with served potato gratin
and a medley of seasonal vegetables
Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, topped with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, braised fennel and leeks, wrapped with pastry and baked to perfection, finished with
a dill-champagne beurre blanc, served with seasonal vegetables

Third Course

Pavlova with Berry Potpourri
a meringue shell filled with Chantilly cream and topped with a medley of mixed berries
Pithiviers
frangipane enclosed in puff pastry, served warm over crème anglaise
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream
34.

per guest
Seating is limited.
Please call the restaurant for reservations.