The Restaurant

February 26, 2010
Soup of the Day: Yellow Split Pea
Appetizer: Charcuterie, with duck pate, chorizo, and saussison with an artichoke and red currant relish..
Entrée: Grilled Leg of Lamb, with potato gratin, grilled zucchini, and a red wine demi glaze.
Grilled Coulat Steak, with tasso ham and potato croquets, sauteed haricot verts, and a Bernaise sauce.
Bar Special: Duck Hot Dog, served with tomato onion relish and cranberry dijon, homemade bread, a side salad, and French fries. 
Potato Croquets, deep fried with Manchego cheese.
Dessert: Chocolate and Hazlenut Mousse with Walnut Cake.
 Drink: Grapefruit Martini: Absolut Ruby Red, cranberry, pineapple, topped with sparkling wine..