|
First Course, offering a
choice of one of the following... |
| Warm Grilled Vegetable Salad Marinated in a tangy Greek dressing, Topped with Warmed Bocconcini Cheese |
| Zinfandel Poached Pear, Blue Cheese & Candied Hazelnut Salad with a Black Berry Vinaigrettee |
| Smoked Seafood Chowder Topped with a Crispy Shrimp Fritter |
| Sea Scallops Served Sizzling with Browned Butter, Garlic and Chives |
| Wild Mushroom, Charred Scallion & Truffled Goat Cheese Bruschetta |
| Coconut & Banana Crusted Chicken Drizzled with a Sweet Curry Mango Sauce, Served over Corn Bread |
| Crispy Thai Beef & Stir Fried Vegetable in a Bitter Orange Sauce |
| Main Entrée, offering a
choice of one of the following... |
| Mayan Chicken - Chipotle & Lime Marinated Chicken Breast Stuffed with Charred Corn Salsa |
| Wild Salmon Baked in Sweet Mango Mustard Rub |
| Grilled Portobello’s Stuffed with Oven Dried Tomatoes, Asparagus & Herbed Goat Cheese, Topped with a Walnut & Basil Pesto |
| Grilled Beef Striploin Topped with Warm Onion Marmalade in a Puddle of Sweet Peppercorn Jus |
| Coquille St. Jacques - Shrimp & Scallops Simmered in Creamy Garlic & Cheese Sauce Surrounded by a Cauliflower & Potato Mash |
| Honey Glazed Pork Tenderloin with an Apple Cider Rum Sauce |
| Beild House Rack of Lamb in a Mild Genghis Khan Marinade |
| Gnocchi with Toasted Cashews & Butternut Squash in an Herbed Olive Oil Broth |
| A
Scrumptious Beild House Creation for Dessert... |
| Bitter Sweet Chocolate Mousse Sprinkled with Roasted Hazelnuts Praline |
| Apple & Pear Mint Stew, Topped with a Toasted Oat & Nut Crumble Drizzled with Vanilla Bean Ice Cream |
| Pineapple Barbados - Warm Caramelized Pineapple Ring Topped Vanilla Coconut Ice Cream Bathing in an Orange Rum Sauce |
| Baked Phylo Wrapped Brie Cheese Drizzled with a Sundried Currant & Thyme Sauce |
|
Beild
House Blend Coffee
Decaffeinated Coffee & Tea
Shortbread's
Special
dietary requests can be easily accomodated |
