Menu for April 17th thru April April 30th
Your lunch begins with a flute of our Spiced Apple Refresher followed by an appetizer, entree with accompaniments, dessert and beverages. Our menu changes biweekly!
Shitake Mushroom Soup….shitake and button mushrooms simmered with leeks and herbs in a savory broth, laced with a hint of ginger and ribbons of fresh basil.
Shrimp Monterey…baby shrimp bathed in garlic butter sauce, baked in a seashell with Monterey Jack cheese and fresh parsley.
County Ham Souffle …Finchville Farms country ham is the star of the show in this warm spread served with butterfly crackers.
Beef Shepherd’s Pie…chunks of braised beef, baby carrots, peas and pearl onions simmered in red wine with herbs, baked under a cloud of piped mashed potatoes. Accompanied by a salad of red leaf lettuce, Mandarin oranges, rings of purple onion, English walnuts and poppyseed dressing.
Chicken and Broccoli Pie …lemony sauteed chicken breast layered with shredded Swiss and steamed broccoli, baked in a pastry crust in a light custard. Accompanied by a salad of red leaf lettuce, Mandarin oranges, rings of purple onion, English Walnuts and poppyseed dressing.
Raisin Bran and Walnut Muffins accompany both entrees.
The Nonesuch Kiss… a baked meringue shell filled with jamoca ice cream, hot fudge sauce, toasted sliced almonds, whipped cream and a cherry. Our house specialty!
Birthday Cake …so many birthdays are celebrated with us, we just decided to make the cake! Moist white cake layered with buttercream icing, served with vanilla ice cream.
Wild Berry Sorbet…light and refreshing, served with a gaufrette wafer.
Water, Iced Tea, coffee, Hazelnut coffee, decaffeinated coffee, and a variety of hot teas.
Check out our cookbook “Lunch at the Glitz”!