|
First Course, offering a
choice of one of the following... |
| Caesar Salad - Crispy double smoked bacon, garlic croutons, Asiago cheese, segments of
lemon and egg, wrapped up in hearts of romaine drizzled with a garlic and cracked pepper
Caesar dressing
|
|
Tempura Battered Jumbo Shrimp - Crispy battered lemon and poppy seed Tiger Shrimp served
with a sweet and spicy vegetable rice noodle salad and a sesame seed citrus dipping sauce
|
|
Coconut Curry Chicken - Chicken sautéed in a red curry and coconut sauce topped
with crispy shoe string sweet potatoes served over Jasmine rice
|
| Mexican Beef Carpaccio - Blackened beef tenderloin medallions, served with a herbed
tomato sauce, sautéed Mushrooms, and thin garlic crisps |
| Caribbean style Waldorf salad - Fresh exotic fruit in a mango yogurt dressing served
over baby spinach |
| Smoked Salmon and Asparagus Spears - Smoked Salmon and marinated asparagus drizzled
with creamy lemon and dill dressing. Served with pickled beets and red onions |
| Crab Spring Rolls - Marinated Snow Crab, julienne vegetables and Chow Mein noodles,
wrapped up tightly and fried in crispy spring roll pastry. Served with sweet chili and
lime dipping sauce |
| Main Entrée, offering a
choice of one of the following... |
| Chicken Cordon Bleu - Herb crusted chicken breast stuffed with Smoked Virginia ham
and Gruyère cheese, with a creamy garlic Dijon sauce |
| Orange Roughy - Herbed crusted and baked with citrus sauce, topped with a mango chive chutney |
|
Beild House Loin of Lamb chop in a mild Genghis Khan marinade |
| Surf and Turf Kebab’s – Grilled Beef Tenderloin and Jumbo Tiger Shrimp
marinated in a dark sweet and sticky Thai sauce |
| Smoked Chicken Cannelloni Pasta - Stuffed with smoked chicken, goat cheese,
Sun-dried tomatoes and wild mushrooms. Topped with grilled asparagus, and a
sweet roasted red pepper sauce. (Available as vegetarian dish upon request) |
| Beef Tenderloin served with caramelized onions and red wine reduction |
| Stuffed Portobello’s - Grilled and stuffed with asparagus, zucchini, tomatoes and a
herbed goat cheese, served resting in a tomato basil sauce, topped with a basil pesto |
| A
Scrumptious Beild House Creation for Dessert... |
| Chocolate Mousse - Light and fluffy dark chocolate mousse with a hint of fresh mint.
Served in a ginger snap baskets drizzled with white chocolate. |
| Apple and Pear Mint Stew, Served over a warm baked oat and nut crust topped with
vanilla bean ice cream |
| Mini Banana Split- Spears of Banana and Homemade vanilla ice cream topped with Strawberry, Butterscotch and Chocolate Sauces |
| Creamy Vanilla Cheese Cake Petie Fours - Topped three ways, lemon mint, raspberry
thyme and chocolate rum sauces |
Beild
House Blend Coffee
Decaffeinated Coffee & Tea
Special
dietary requests can be easily accomodated |
