Dining
Ashley's Gourmet Dining Room ~
2010 Summer Menu
Course One
- Green Gazpacho Shot
- Exotic Mushroom Consommé
Course Two
- Arugula with Oranges, Jicama, Red Onion and Lime Poppy Seed Vinaigrette
- Mesclun Greens with Broiled Goat Cheese and Dijon White-Wine Vinaigrette
- Caesar in Asiago Basket with Balsamic Reduction
Course Three
- Chilled Lemon-Tarragon Lobster
- Beef Tenderloin Baguette with Mustard-Horseradish Sauce
- Spanakopita with Basil Oil and Toasted Pignoli
Course Four
- Apricot Lemon Sorbet
- Macerated Raspberries and Blackberries
Course Five
- Tournados of Beef with Warm Spicy Red Pepper Sauce, Herb Polenta and Roasted Broccoli with Tomatoes
- Roasted Cornish Game Hen with New Potatoes, Asparagus, Radishes, and Pearl Onions in Spring Green Sauce
- Veal Roulade of Prosciutto and Fontina with Sauce Robert, Wilted Spinach and Carrots
- Pan Seared Ahi Tuna with Jasmine Rice, Snow Peas, and Mango Chutney
- Walnut and Gorgonzola Ravioli with Walnut Pesto
Course Six
- Ashley’s Swan with White Chocolate Mousse
- Grand Kahlúa Whiskey Torte
- Pineapple Alaska
- Bananas Foster
- Cherries Jubilee
Course Seven
- Brie with Raspberries and Almonds and your Choice of Port or Brandy
Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs, may increase your risk of food borne illness.