DINNER SERVICE SEASONAL STARTER SALADS

Transcription

1 DINNER SERVICE SEASONAL STARTER SALADS AVAILABLE SEPTEMBER FEBRUARY PORT AND VANILLA BEAN POACHED PEAR Savory pears on a bed of organic field greens, topped with candied pecans and gorgonzola crumbles. Balsamic vinaigrette AUTUMN SPLENDOR Mixed greens with roasted beets, fresh orange rounds, quinoa crusted goat cheese medallion. HARVEST SALAD Mixed greens with roasted butternut squash, dried cranberries, feta cheese, and toasted pumpkin seeds. AVAILABLE MARCH AUGUST SPINACH SALAD Baby spinach, mandarin oranges, shaved red onions; apple-wood smoked bacon, Maytag blue cheese crumbles and toasted almonds. Champagne vinaigrette SUMMER SALAD Mixed greens, sliced strawberries, cubed mango, dried cherries, toasted almonds, and feta cheese. Champagne vinaigrette BERRY DELIGHT Mixed greens, blueberries and raspberries, sweet gorgonzola, chopped fresh chives. 17

2 PLATED DINNERS All plated entrées come with choice of seasonal salad starters, freshly baked pretzel and potato rolls, and choice of Chef Gunny s dessert selections. Freshly brewed coffee and iced tea SEARED CRUSTED HOUSE RUB FILET MIGNON* Lightly crusted filet of beef, roasted shallot green beans with slivered almonds, roasted garlic butter mashed potatoes. Cognac peppercorn sauce Queen cut 8oz - $63.95 Princess cut 6oz $51.95 GRILLED 12oz RIB EYE $60.95 Rib eye marinated with whiskey, crushed pineapple, cracked peppercorn and soy. Served with rosemary duchess potatoes, roasted citrus herb asparagus, and port shallot confit. Chef Gunny s horseradish grill dipping sauce SURF and TURF $58.95 Caponata stuffed shrimp with cirtrus burre blanc and princess cut filet. Served with wild mushroom fingerling potatoes, apple wood smoked bacon green beans, onion marmalade. Citrus buerre blanc and cabernet reduction WINE BRAISED SHORT RIBS $ oz of garlic-crusted boneless ribs, served with buttery crushed Yukon gold potatoes, tomato provencal, jumbo grilled asparagus and a green peppercorn demi-glace Miso Glazed HALIBUT $ AVAILABLE MARCH - NOVEMBER 6oz Halibut steak marinated in miso paste, mirin, sake, soy and brown sugar. Served with coconut bamboo rice risotto and wasabi-yuzu stir fry vegetables. RATATOUILLE FRENCHED CHICKEN BREAST $27.95 Bone-in breast stuffed with traditional ratatouille, garlic mashed potatoes, green beans with shallot butter ANCHO CRUSTED SALMON $32.95 Pan seared crusted salmon with Ancho chilies and a blend of Southwest spices and topped with cilantro chutney. Served with southwestern infused rice, sautéed julienned vegetables in a lemon butter sauce OPCC DOUBLE BONE IN PORK CHOP $ oz apple cider honey brined and topped with roasted garlic and herb boursin cheese and an apple pistachio reduction. Mashed potatoes and roasted whole baby carrots FIG AND PEAR CHICKEN $28.95 Lightly breaded chicken roulade of fresh fig and pear alongside wild rice pilaf with butternut squash and Fuji apples, fresh green beans with caramelized red onions and crisp apple-wood smoked bacon with a boursin cream sauce ROASTED VEGETABLE RISOTTO AND GRILLED POLENTA $25.95 Risotto stack layered with roasted vegetables and grilled polenta accented with red pepper pesto and Genovese basil pesto *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. 18

3 DINNER BUFFETS All buffets include freshly baked rolls. Freshly brewed coffee and a selection of Pickwick hot teas SPECIALTIES OF THE HOUSE $31.95 per guest Choice of one of the following salads: Crisp Garden Salad Mix of iceberg and romaine lettuce, shredded carrots, sliced cucumber and tomato and buttermilk ranch dressings OR Caesar Salad Crisp romaine lettuce, hand-torn garlic croutons and shaved parmesan cheese Creamy Caesar dressing Italian Style Green Beans Pan roasted green beans with cherry tomatoes and roasted garlic Roasted Red Bliss Potatoes Herb roasted potatoes tossed in olive oil, rosemary, oregano and Grana Padano cheese Herb Grilled Chicken Breast Char-grilled chicken breast herb rubbed with tarragon and thyme over a lemon chive buerre blanc Stuffed Shells Giant pasta shells stuffed with ricotta and mozzarella cheeses baked in a zesty marinara sauce Grilled Italian Cake Grilled pound cake with lemon zest and amaretto-infused berries 19

4 SIGNATURE SELECTIONS $40.95 per guest Choice of One of the Following Salads: Crisp Garden Salad Mix of iceberg and romaine lettuce, shredded carrots, sliced cucumber and tomato and buttermilk ranch dressings OR Caesar Salad Crisp romaine lettuce, hand-torn garlic croutons and shaved parmesan cheese Creamy Caesar dressing Choice of Two of the Following Entrees: Chicken Florentine Lightly breaded chicken breast roulade with spinach, organic wild rice, imported havarti cheese, roasted red bell peppers Tortilla Crusted Tilapia Oven roasted tilapia filet in a white wine and lemon Creole cream sauce Ratatoullie frenched Chicken Bone-in breast stuffed with traditional ratatouille Spiced Apple Pork Loin Apple cider brined and roasted pork loin with spiced apple and cherry chutney Steak Dianne Beef medallions in a cognac mushroom cream sauce Choice of Two of the Following Sides: Crushed potatoes Buttery crushed Yukon gold potatoes with sour cream and chives Wild rice pilaf Tender wild rice with butternut squash and Fuji apples Tuscan-style orzo Sautéed Portobello mushrooms, artichoke heart and fresh herbs with shaved parmesan Roasted Potatoes Fingerling potatoes roasted in shallots, garlic and sage butter Roasted sweet potatoes and apples Roasted sweet baby potatoes mixed with caramelized Fuji apples drizzled in honey butter Also Included: Green beans almandine Fresh green beans with onion confit and flaked almonds Mayor Gerlach s favorite mini fresh fruit tarts and mini cheese cake bites 20

5 RESERVE SELECTION $46.95 per guest Choice of one of the following salads: Signature Salad Mixed greens, sliced cucumber, Roma tomato, pesto garlic croutons, garbanzo beans, shaved parmesan cheese. Spinach Salad Baby spinach, mandarin oranges, shaved red onion, Maytag blue cheese crumbles and toasted almonds. Champagne vinaigrette Caprese Salad Fresh mozzarella and marinated Roma tomatoes in a white balsamic vinaigrette with fresh basis, roasted garlic and cracked black pepper Choice of two of the following entrees: Tuscan Chicken Oven roasted sea salt and black pepper chicken breast with Roma tomato and fresh corn cream sauce Chef Charles shrimp and andouille jambalya Traditional stewed rice with Cajun seasoning grilled chicken, shrimp and andouille sausage dish Seared Beef Medallions Sea salt and black peppercorn crusted beef medallions served with fresh thyme-infused au jus and horseradish sauce Ancho Crusted Salmon Pan seared crusted salmon with ancho chilies and a blend of southwestern spices Fig and Pear Chicken Lightly breaded chicken roulade of fresh fig and pear Choice of one of the following sides: Crushed Potatoes Buttery crushed Yukon gold potatoes with sour cream and chives Roasted Fingerling Potatoes Fingerling potatoes roasted in shallot, garlic and sage butter Tuscan-Style Orzo Sautéed Portobello mushrooms, artichoke hearts and fresh herbs with shaved parmesan Wild Rice Pilaf Tender wild rice with butternut squash and Fuji apples 21

6 Choice of one of the following vegetables: Italian Green Beans Pan sautéed green beans with cherry tomatoes and roasted garlic Oven Glazed Carrots Sweet baby carrots in a balsamic vinegar reduction tossed with caramelized red onion Grilled Asparagus Jumbo asparagus spears with roasted garlic and lemon zest Also Included: Red Velvet Cake and Raspberry Mousse Duet Cake 22