Ashley's Gourmet Dining Room ~
SPring 2008 Menu

Course One

• Clam Bisque
• Creamy Tomato Soup with Smoked Mozzarella

Course Two

• Grilled Eggplant with Sesame Seeds and Tarragon Vinaigrette
• Smoked Rainbow Trout with Oranges and Shallot Vinaigrette
• Caesar in Asiago Basket and Balsamic Reduction

Course Three

• Vegetable Spring Roll atop Cucumber and Scallion Ribbons
• Petite Lamb Chops with Tabbouleh, Snow Peas and Mint Sauce
• Chilled Crab and Radish and Garlic-Herb Pita Chips

Course Four

• Ginger and Blueberry Sorbet
• Macerated Raspberries and Blackberries

Course Five

• Tournedos of Beef with Sea Scallops, Lyonnaise Potatoes and Asparagus
• Sesame-Seared Yellow Fin Tuna with Jasmine Rice and Asian Cabbage Salad
• Medallions of Veal with Piccata Sauce, Spinach, White Beans and Tomatoes
• Mushroom Stuffed Cornish Hen, Cheddar-Garlic Duchess Potatoes and Snow Peas
• Asparagus Strudel atop Quinoa with Smoked Red Peppers and Pistachio Vinaigrette

Course Six

• Ashley’s Swan with White Chocolate Mousse
• B-52 Torte
• Mille-feuille Pastry with Orange Crème and Strawberries
• Cantaloupe Panna Cotta with Blueberries and Honey-Lemon Champagne Sauce
• Bananas Foster
• Cherries Jubilee

Course Seven

• Brie Tart with choice of Port or Brandy

Consuming raw or undercooked meats, poultry, seafood, shellfish,
or eggs, may increase your risk of food borne illness.