| APPETIZERS FRESH FRUIT CUP WITH
KIRSCHWASSER
presented with orange slices
SMOKED
ALASKA KING SALMON
complemented with horseradish, capers, pickled red onions
and lemon
COUNTRY
STYLE HAM AND CHICKEN PIE
baked in a pie crust and filled with aspic, with ravigote
sauce
WALDORF
SALAD
a combination of apple, celery and walnuts
THAI SPRING
ROLL
filled with roast pork, shrimp, with ginger papaya salsa
SOUPS
SCOTCH BROTH
WITH BARLEY AND VEGETABLES
CREAM OF
BROCCOLI
garnished with spinach tortellini
SALADS
MESCLUN
LETTUCE
potpourri of young salad greens, garnished with sweet
tomatoes
and alfalfa sesame dressing
ROMAINE
LETTUCE WITH TOMATO, CUCUMBER
AND PARMESAN
Dijon vinaigrette dressing, green goddess dressing
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CHEF
WOLFGANG RECOMMENDS
a four-course dinner for your
enjoyment
COUNTRY STYLE HAM AND CHICKEN PIE
baked in a pie crust and filled with aspic, with ravigote
sauce
SCOTCH BROTH WITH BARLEY AND VEGETABLES
PAN SEARED FRESH RED SNAPPER "MEUNIERE"
on sautéed kale, grilled tomato and parsley red potatoes
CAPPUCCINO BOMBE
served on raspberry coulis
ENTREES
PAN SEARED
FRESH RED SNAPPER "MEUNIERE"
on sautéed kale, grilled tomato and parsley red potatoes
BROILED
SIRLOIN STEAK, TARRAGON SAUCE
served with baked potato, sour cream and broccoflower
MEDALLIONS
OF PORK WITH WILD MUSHROOMS
topped with smitane sauce (delicate sour cream sauce),
mashed potatoes with chives, cabbage rolls and glazed
carrots
LINGUINI
WITH STIRFRY SPICY DUCK
light black bean sauce with ginger, straw mushrooms
(also available as appetizer)
CHICKEN
BREAST "NAPOLITAINE"
egg dipped with Parmesan and sauteed with tomato sauce,
grilled hominy grits and sugar snap peas
VEGETARIAN
STUFFED
ROASTED EGGPLANT
filled with ratatouille, steamed rice and smoky yellow
pepper sauce
BAKED POTATO
upon request, with sour cream, chives and bacon bits
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