'TI-IE. 'BAY'TOWEv ~OOM ~'- Winter
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- Kristin Shelton
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2 'TI-IE 'BAY'TOWEv ~OOM ~'- Winter
3 APPETlZERS Bouquet of Jumbo Shrimp with Tomato Basil Vinaigrette Ten Dollars Baked Oysters with Fresh Oregano and Sun-dried Tomatoes Seven Dollars Snails and Hazelnuts in a Garlic Cream Sauce Ten Dollars Blackened Venison Carpaccio with Lingonberries Nine Dollars Beluga Caviar with Herb Crepes and Vodka Creme Fraiche Thiny-Scvcn Dollars Country Pate with Veal and Apples Six Dollars Vegetable Terrine with Red Bell Pepper Sauce* Four Dollars Gooseliver Cream Puffs with Beach Plum Sauce Eleven Dollars Littleneck Clams with Three-Pepper Herb Sauce Six Dollars Grilled Squab with Balsamic Sauce Twelve Dollars Venison and Wild Mushroom Strudel with Apple Chutney Sc\"en Dollars Oyster Stew with Brie Eight Dollars Duck Consomme with Tortellini Five Dollars Caesar Salad'" - prepared for two - Ten Dollars Lobster Salad with Onion and Basil Vinaigrette Fifteen Dollars SOUPS Butternut Squash Bisque Four Dollars Soup of the Season Three Dollars Seasonal Salad with" Champagne Vinaigrette Three Dollars Fried Oysters with Wilted Spinach Salad Eight Dollars - Patrons are Requested to Refrain from Smoking Pipes and Cigars - PREMIER ENTREES Baked Jumbo Shrimp with Scallop Mousse and Orange Beurre Blanc 1V. enty-four Dollars Grilled Halibut with Red Pepper Sauce and Smoked Mussels Nineteen Dollars Braised Two Pound Lobster with Black Trumpet Mushrooms and Harvest Riesling Chive Sauce Thirty-Eight Dollars Grilled Salmon with a Spicy Pecan Sorrel Sauce 1\\lcnty-Two Dollars Grilled Sole Medallions Filled with Foic Gras Roast Pork Tenderloin with a Green Peppercorn l\iustard Sauce ;'\inclecn Dollars Sauteed Duck with Sage and Proscuitto Twenty-Two Dollars Spirals of Chicken and Smoked Salmon Mousse with Leeks Eighteen Dollars Sauteed Venison Medallions with Porcini ~Iushrooms Twenty-Seven Dollars Grilled Veal Meda11ions Stuffed with Gouda Cheese* and Served with Black Pepper Pasta Filet Mignon with Braised Leeks and Roquefort Sauce* Twenty-Three Dollilrs Medley of Fresh Vegetables with Lemon Butter or Cheese Sauce* Seventeen Dollars Rack of Lamb in a Gorgonzola Crust with Mint Zinfandel Sauce - prepared for two - Fifty-One Dollars Chateaubriand in a Three Peppercorn Crust with Vermouth Herb Sauce -Prepared for two-- Forty-Eight Dollars Entrees may be prepared without sauce and, where appropriate, may be broiled, poached or baked. Asterisk indicates item prepared with garlic. Francisco O. Rey, Maitre d' Hotel Ralph G. Priesing, Chef de Cuisine
4 PREMIER ENTREES Baked Jumbo Shrimp with Scallop Mousse and Orange Beurre Blanc Twenty Four Dollars Grilled Halibut with Red Pepper Sauce and Smoked Mussels :\inetecn Dollars Braised 'Two Pound Lobster with Black Trumpet Mushrooms and Harvest Riesling Chive Sauce Thirty-Eight Dollars Grilled Salmon with a Spicy Pecan Sorrel Sauce~ l'wcllty-1\vo Dollars Grilled Sole Medallions Filled with Foic Gras Roast Pork Tenderloin with a Green Peppercorn Mustard Sauce NinctL'cn Dollars Sauteed Duck with Sage and ProscuillO Twcnty-1\vo Dollars Spirals of Chicken and Smoked Salmon ~loussc with Leeks EighlC<'n Dollars Sauteed Venison ~Iedallions with Porcini ~Iushrooms Twenty-Snell Dollars Grilled Veal l\'ledallions Stuffed with Gouda Cheese" and Served with Black Pepper Pasta Filet Mignon with Braised Leeks and Roquefort Sauce* Twenty-Three Dollars Medley of Fresh Vegetables with Lenton Butter or Cheese Sauce* Se\'cntcen Dollars Rack of Lamb in a Gorgonzola Crust with Mint Zinfandel Sauce - prepared for two - Fifty-One Dollars Chateaubriand in a Three Peppercorn Crust with Vermouth Herb Sauce -I~epared for tw()- Forty-Eight Dollars Entrees may be prepared without sauce and, where appropriate, may be broiled, poached or baked. Asterisk indicates item prepart..-d with garlic. Frandsco D. Rey, Maitre d ' 1i00ei Ralph G. Pril'sing, Chef de Cuisine
5 SDITY STATE STREET BOSTON (617) I~~
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HOT APPETIZERS Eggplant Fries Served with our homemade marinara sauce $8 Fried Mozzarella (6) served with our homemade marinara sauce $8 Baked Stuffed Mushrooms (5) with our minced scallop and crabmeat
More informationSilver Package. Gold Package
- Silver Package One (1) Hour Hors d Ouevres Choice of Two Cold and Two Hot Three (3) Hours Hosted Deluxe Bar Three (3) Course Menu of Your Choice Gold Package One (1) Hour Hors d Ouevres Choice of Two
More informationBANQUET DINNER MENUS Dinner includes choice of Pasta or Risotto, Salad, Meat or Fish, Dessert and Coffee
BANQUET DINNER MENUS Dinner includes choice of Pasta or Risotto, Salad, Meat or Fish, Dessert and Coffee Meat Selections Chicken Katsu with Baby Spinach, Mashed Potatoes Choice of Lemon Crecy Sauce or
More informationBernard s p f Ridgefield, Connecticut
Bernard s p 203-438-8282 f 203-431-3614 www.bernardsridgefield.com Ridgefield, Connecticut Awards: Best Overall Restaurant 2014, Connecticut Magazine Best French Restaurant 2013-2014, Connecticut Magazine
More information2018 Surf and Turf options are available in the following price range. Price Range: $75, $85, $95 & $100 (see hors d oeuvres and notes on last page)
www.blockislandgourmet.com 401.466.5672 2018 Surf and Turf options are available in the following price range. Price Range: $75, $85, $95 & $100 (see hors d oeuvres and notes on last page) *U$75 Dinner
More informationUâàÄxÜxw [ÉÜá WËÉxâäÜxá
UâàÄxÜxw [ÉÜá WËÉxâäÜxá Asparagus & Shiitake Mushroom Cigars BBQ Pulled Pork on a jalepeno corn canapé Beef tenderloin parmesan crostini with horseradish crème fraîche Black Sesame Encrusted Ahi Tuna on
More informationLuncheon Event Menu (A)
Luncheon Event Menu (A) Salmon tartare with lemon puree and sour apples Butternut squash veloute with Parmesan croutons Roasted cod fillet with pearl onions, braised red onion and brown shrimp butter Strawberry
More informationALPINE STEAKHOUSE S. Tamiami Trail, Sarasota FL or Catering Menu. $28.00 per person
ALPINE STEAKHOUSE 4520 S. Tamiami Trail, Sarasota FL 34231 941-922-3797 or 941-921-3798 Catering Menu $28.00 per person Choose Two (includes Dinner Rolls) Beef Top Round with Horseradish sauce and Au Jus
More informationPrivate Party Dinner Menu
Private Party Dinner Menu Salads Apple Endive Salad with Granny Smith Apples, Endive, Blue Cheese, Hazelnuts with a Sherry Vinaigrette House Salad with Ranch or Dijon Dressing Mixed Greens, Tomatoes &
More informationASSORTED APPETIZERS Appetizers will be passed by our waitpersons. The following selections are quoted as 50 pieces per tray unless otherwise noted.
ASSORTED APPETIZERS Appetizers will be passed by our waitpersons. The following selections are quoted as 50 pieces per tray unless otherwise noted. HOT APPETIZERS Applewood Smoked Bacon wrapped Scallops
More informationCheers to the season with culinary specialties by Executive Chef Marco Fossati.
Cheers to the season with culinary specialties by Executive Chef Marco Fossati. Offered from October to January 1260 Channel Drive, Santa Barbara, California 93108, U.S.A. Meetings and Events Tel: (805)
More informationCorey W. Heyer, Executive Chef
ENCORE WEDDING CLASSIC RECEPTION Celebrating 100 Years of Gracious Hospitality At the Bernards Inn, it is my mission to create a celebration that you will cherish forever. From the hors d oeuvre to the
More informationCall , Press 2 Then Enter Ext. 480 or Phone: (818) this menu at: YourRestaurantConnection.com
Delmonico s Lobster House 16358 Ventura Blvd. Encino, CA 91436 (818) 986-0777 Call 800-774-3663, Press 2 Then Enter Ext. 480 or Phone: (818) 986-0777 LUNCH MENU Served Monday Through Friday 11:30 to 2:00
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