Le Chambord Restaurant, Country Inn & Caterers

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1 Lunch Menu Four Course Lunch, $44 per person. Appetizer House made Mozzarella, ripe Tomatoes, fresh Basil and Vinaigrette dressing Masculine Greens tossed with Strawberries and Pecans with Sesame dressing Entrees Choice New York Strip steak with Bordelaise sauce Baked Norwegian Salmon, Citrus Beurre Blanc (Entrees are served with Dutchess Potatoes and Fresh Vegetable Medley) Chocolate Mousse

2 The Choice Lunch, $35 per person Appetizer (select one) Penne Pasta with Calamata Olives, Sun-dried Tomatoes, Broccoli Rabe and Tomato Basil sauce Classic Caesar salad Romaine Lettuce, Herbed Croutons and Grated imported Parmesan Cheese with Caesar dressing. Entrée (select one) Pan seared Norwegian Salmon with fresh herb sauce Brest of Chicken Francaise (Entrées are served with Dutchess Potatoes and fresh vegetable Medley). Desert Fresh fruit tart with Vanilla ice cream Chocolate Mouse

3 Duet Platter, $44 per person Mixed baby greens, Roma Tomatoes with Vinaigrette dressing Entrée Grilled Filet Mignon and seared Salmon Roasted red Bliss Potatoes and fresh green beans Brandied Peppercorn sauce Le Chambord s own Cheese cake with fresh fruit Coulis

4 Le Chambord Lunch, $30 per person Classic Caesar salad Romaine Lettuce, Herbed Croutons and Grated imported Parmesan Cheese with Caesar dressing. Entrée Brest of Chicken Française (Entrées are served with Dutchess Potatoes and fresh vegetable Medley). Medley of fruits in Season topped with Grand Marnier and fresh Whipped Cream The Vegetarian Alternative, 30 per person Appetizer A Medley of fresh fruit in Season Entrée Eggplant Lasagna Fresh Yogurt with Crunchy Granola and berries

5 Le Chambord Deli Lunch Buffet, $30 per person (Deli Buffet requires a minimum of 30 persons) Chilled Penne Pasta with Broccoli, Onions, Vine ripened Tomatoes and Portobello Mushrooms Marinated vegetable salad with homemade Mozzarella, Vinaigrette dressing Tossed Classic Caesar salad with Herbed Croutons and Reggiano Parmesan Cheese Choice of Deli Tray A selection of sliced Turkey, Roast Beef, Sliced American and imported Swiss Cheese Sliced Tomatoes, Pickles, Shredded Lettuce, herbed Mayonnaise, Mustard, Russian dressing Basket of appropriate breads Sandwiches Chef s selection of pre-made sandwiches, assorted wraps and BLT s Turkey wraps, roast Beef and Muenster Cheese wrap, Ham and Swiss cheese wraps Grilled vegetables and BLT s on homemade rolls Cookies, Brownies, fruit tartlets

6 Luncheon Buffet, $44 per person (This Lunch Buffet requires a minimum of 40 persons) s (select two) Mixed green salad with Roma Tomatoes Three Bean Alfalfa Sprouts, Red Onions, Sliced Cucumbers, Black Olives and Chopped Eggs Red Bliss Potato Antipasto salad with imported meats and cheeses with ecchiette pasta Greek salad with Feta cheese, calamata olives, tomatoes, cucumbers and fresh egano Tossed Caesar salad with herbed croutons, Reggiano Parmesan in Caesar dressing Elbow Macaroni salad with Mayonnaise, chopped eggs and Onions. Hot Pasta Entrée (select one) Three color Fusili, fresh vegetables, sun-dried Tomatoes, Chicken broth and Extra Virgin Olive Oil Farfalle with sweet Italian sausage and Broccoli Rabe Cheese Tortellini with Arugula in a light cream sauce Penne pasta with roasted vegetables, fresh Basil and Tomato broth (Pastas are accompanied by Parmesan cheese and crispy Garlic bread)

7 Entrées (select one) Breast of Chicken Francaise Baked Norwegian Salmon with fresh herb sauce Roast Loin of Pork, Dijonnaise sauce Breast of Chicken Marsala Beef Bourguignon in red Burgundy wine sauce (Chef s selection of Starch and Vegetable will accompany all Entrées) Carving Entrées (select one) Choice New York Strip Steak with Bordelaise sauce Roast Vermont Turkey breast with Gravy and Cranberry sauce Baked Virginia Ham with Pineapple glaze and Apple sauce Cakes, Cookies, Brownies and Miniature Pastries

8 Dinner Menu Dinner I, $49 per person. Appetizer Portobello Mushroom Tapenade Tossed Caesar salad with herbed croutons, Reggiano Parmesan in Caesar dressing Entrée Filet Mignon with Bordalaise sauce Crabmeat stuffed Shrimp with scampi sauce (Entrées are accompanied by fresh vegetable Medley and Dutchess Potato with Garlic and fresh herbs) Apple tart with homemade Ice Cream

9 Dinner II, $44 per person. Appetizer Ragout of Wild Mushrooms over Puff Pastry Mesclum greens tossed with Strawberries with Pecans and Vinaigrette dressing Entrée Pan Seared Breast of Chicken topped with Capers, Olives, Tomato and Lemon Herb sauce Fresh Tilapia Fish with Grenobloise sauce (Entrées are accompanied by fresh vegetable Medley and Dutchess Potato with Garlic and fresh herbs) Flourless Chocolate Cake with Passion fruit Coulis

10 Dinner III, $35 per person. Appetizer (select one) Baby Spinach and strawberry salad with seasame dressing Patato Leek Soup Brie Cheese Puff Pastry Entrée Breast of Chicken Francaise Fresh Tilapia Fish with Grenobloise sauce Roast Loin of Pork (Entrées are accompanied by fresh vegetable Medley and Dutchess Potato with Garlic and fresh herbs) Chocolate Mousse

11 Dinner IV,(combination Platter), $49 per person. Appetizer Lobster Bisque with Essence of Brandy Baby greens, Homemade Mozzarella Cheese, Roma Tomatoes with Vinaigrette dressing Entrée Charred Petit Filet Mignon and Shrimp Provencal, Vegetables Medley and herbed Dutchess Potatoes Amaretto Cheese Cake with Seasonal Berries and fresh Whipped Cream

12 Dinner V, $49 per person. Appetizer Penne Pasta Bolognese with Portobello Mushroom, basil and Plum Tomatoes Mesclun Greens with Candied Walnuts, Gorgonzola Cheese in a Balsamic Vinaigrette dressing Entrée (select one) Oven Roasted Prime Rib of Beef with roasted red Bliss Potatoes and Broccoli Natural Au Jus Seared Norwegian Salmon with Lemon Caper sauce, roasted red Bliss Potatoes and Broccoli Chocolate Mousse topped with fresh Strawberries Amaretto Cheese cake with seasonal berries

13 Dinner VI, $49 per person. Appetizer Fresh homemade Mozzarella, Roma Tomatoes, Baby greens with vinaigrette dressing Tossed Caesar salad with herbed croutons, Reggiano Parmesan in Caesar dressing Entrée (select one) Herb Crusted cut Lamb Chops with Garlic Dutchess Potatoes, fresh String Beans and Plum Tomatoes New York Strip Sirloin Steak with Dutchess Potatoes and fresh string beans Poached Pear with Caramel sauce and fresh Berries

14 Dinner VII, $44 per person. Appetizer Shrimp Provencal, Tomatoes, Garlic, Fresh herbs and White Wine in a Puff Pastry Mesclun greens, Candied Walnuts, Vinaigrette dressing Entrée Mango Chutney Glazed Breast of Chicken, Caramelized Shallots sauce, whipped sweet Potatoes and Braised Swiss Chard with Raisins Chocolate Mousse topped with fresh Strawberries

15 Dinner Buffet Menu, $44 per person. (Dinner Buffet requires a minimum of 50 persons) (select two) A deluxe salad bar of mixed baby greens with Roma Tomatoes Three Bean Alfalfa Sprouts, red Onions, Sliced Cucumbers, black Olives and chopped Eggs Grilled Seasonal vegetable display Italian Sausage, Broccoli Rabe and sun-dries Tomatoes with vinaigrette dressing Display of tomatoes and fresh Mozzarella over Caramelized Onions with balsamic vinaigrette Mediterranean Chick Pea salad with Baby Shallots, Shrimp and Artichokes White and wild Rice, Corn, Sweet red Peppers and Scallions with vinaigrette dressing Hot Pasta Entrée (select one) Cheese Tortellini with Arugula in a light cream sauce Three color Fusili, fresh vegetables, Sun-dried Tomatoes, Chicken broth and Extra Virgin Olive Oil Farfalle with Sweet Italian Sausage and Broccoli Rabe Penne Pasta with roasted vegetables, fresh Basil and Tomato broth Penne Pasta with Bolognese sauce and Plum Tomatoes (Pasta entrées are accompanied by Parmesan Cheese and Crispy Garlic Bread)

16 Entrées (select one) Baked Norwegian Salmon with fresh herb sauce Breast of Chicken Francaise Fresh Fish Tilapia with Provencal sauce Breast of Chicken Marsala Roast Loin of Pork with Portuguese sauce Carved Entrées (select two) Roast Breast of Vermont Turkey with Gravy and Cranberry sauce Baked Virginia Ham with Pineapple Glaze and Mustards Roast Choice of New York Sirloin Steak with Bordelaise sauce Glazed Roast loin of Pork with Dijonaise sauce Grilled Marinated Flank Steak with BBQ sauce (Chef s selection of Starch and vegetables will accompany all entrées) Freshly baked Cakes, Cookies, Brownies and Miniature Pastries