JAZZ DINNER - SATURDAY, MAY 27th
STARTER
APPLE SALAD WITH TOASTED PECANS, GOAT CHEESE AND LEMON VINAIGRETTE
Prepared with Baby Spinach, Watercress, Radish and Arugala
ENTREES
ENTREES
CHICKEN BREAST WITH A SHERRY-CAPER SAUCE - $42.00
Prepared with Olive Oil, Butter, Shallots, Garlic, Dry Sherry, Lemon Juice, Orange Juice, Capers and garnished with fresh Parsley
SEARED DOUBLE THICK PORK CHOP WITH A MADEIRA-DIJON SAUCE - $43.00
Prepared with Butter, Olive Oil, Shallots, Chicken Stock, Cream, Dijon Mustard, Madeira Wine and garnished with fresh flat leaf Parsley
PALLARD OF BEEF with AROMATIC SPICES and a SHERRY-VINEGAR SAUCE - $45.00
Spice Rub prepared with Cumin, Cardamom, Mustard, and Fennel
VEGETARIAN ENTREE
(Please order when making reservation)
STUFFED RED BELL PEPPER. - $40.00
Prepared with Olive Oil, Onion, Garlic, sauteed Mushrooms, Vegetable Broth, Tomato, Cannellini Beans, chopped Spinach, Parmesan Cheese, fresh Parsley and a splash of White Wine. - bathed with a Carrot coulis
STARCH and VEGETABLES
ALL ENTREES WILL BE SERVED WITH MASHED POTATOES AND FRESH FARMERS MARKET VEGETABLE
DESSERT
HOUSE MADE LEMON ROULADE
Prepared with Candied Ginger, toasted Almonds, whipped Cream and served with a scoop of Vanilla Ice Cream