Dinner Menu

Mother’s Day & Convocation Weekend
May 11th, 12th, 13th & 14th, 2018

 Smoked Salmon
With pumpernickel, dilled cream cheese & leek potato salad.
Scallop Bisque
Arugula Salad
With pear and apple cider vinaigrette.
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Stuffed Roasted Chicken
Pan roasted chicken breast stuffed with roasted red pepper, bocconcini and fresh basil.
Served with a chorizo red potato hash, chef’s vegetables and a spiced red pepper cream.
Roast Beef Tenderloin
Served with a bouquet of chef’s vegetables.
Seared Halibut
With asparagus and a wild mushroom risotto.
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Digestive Salad with Strawberry Vinaigrette
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Strawberry Crêpe
French crêpe with fresh strawberries.
Chocolate Mousse Cake
With crème anglais. Gluten Free.
Lemon Cheesecake
With a shortbread crust and served with a blueberry sauce.

Coffee -or- Tea
4 Courses $47.95