Newsletter Menu October 31

Friday Night Lights

A Three Course $30 Meal For Two

First Course

White Cheddar Cheese Curds. Cheese
Curds topped with Bacon & Green
Onions with Ranch & BBQ Sauce,

Second Course

Choice of Side Salad or Soup of the Day

Third Course

Choice of

Shrimp Tacos

3 Soft Shell Tacos with Chipotle Shrimp, Pepper
Jack Cheese, Cilantro Coleslaw & Corn Tortilla

Frills. Side of cut Mexican Street Corn.

Pineapple Shredded Pork Sliders

Shredded Pork with Grilled Pineapple,
Pickled Jalapenos & Shredded

Iceberg Lettuce. Side of Seasoned Fries.

Power Salad

Salad with Spring Mix Quinoa, Bulgar
Wheat, Avocado, Cherry Tomatoes,
Julienne Carrots, & Cucumber Half
Moons. Choice of Dressing.

Queen Cut Prime Rib

Queen Cut Prime Rib with Au Jus,
Twice Baked Potato, and Broccolini

Dessert

Berry Cobbler Ala Mode
5

Weekend Dinner Special
Thursday, October 31-

Friday, November 1

Whiskey Apricot Steak

8 Oz Steak cooked to temperature, loaded
Baked Potato, Asparagus, topped with
Whiskey Caramel Apricot Sauce.
25

November

First Sunday Brunch

Blintzes
Crepe Shell Filled with Sweet

Cottage Cheese.
Accompanied with a choice of

Syrup, Chocolate Sauce, or
Caramel Sauce.

Scrambled Eggs
Pueblo Green Chile, Hash Browns
Sausage, Ham, Bacon & Assorted

Fruits,

$10.95* Adults
$7.95* Children (5-12 years old)
Children under 4 compliments of the Chef.

Uncorked Dining

Wednesday, November 20

First Course

Big Bibb Lettuce
Stacked Bibb Lettuce, with Fresh Herbs & Creamy

Italian Vinaigrette & a touch of Bacon Bits.

Main Course

Grilled Lobster Tail
Lobster Tail with a side of Pear &
Gorgonzola Ravioli, tossed in a Garlic
Sauce with Heirloom Tomatoes,
Sweet Drop Peppers & Cipollini

Onions

Dessert

Chocolate Ravioli Dish

45* Per person

*inclusive of sales tax and service charge

Thanksgiving Brunch

Hot Station Menu

Lemon chicken. 
Herbed chicken with a lemon chicken Au Jus and sliced lemon.
Salmon on a sweet wine sauce and roasted cherry tomatoes and
crispy arugula. (fried)
Sliced bistro with a Wild Mushroom Sauce.
Broccoli and Brussel Sprouts with cheddar cheese sauce.
Sweet honey squash with pumpkin patty pans.
Candied sweet potatoes.
Mashed Colorado Yukon golden potatoes, with a savory
homemade gravy.
Homemade apple sage and sweet sausage stuffing
Traditional stuffing.

Cold Station

Arugula cucumber salad with a citrus vinaigrette.
Wilted spinach salad, with dried cranberries, toasted
pecans, and crumbled bleu cheese.
Frog eye salad.  Acini
di pepe pasta, with pineapple, orange supreme, coconut juice, and
marshmallows.
Shrimp cocktail with cocktail sauce.
Sliced fresh fruit and grilled vegetable display.
Charcutier board. 
Platter with sliced ham, prosciutto, asst berries and grapes, cheddar,
and swiss cheese, cut carrots, hummus, honey and herb marinated tomato
slices
Assorted breads with homemade flavored butters.  Orange, cinnamon, and
pumpkin.

Carving Station

Oven roasted turkey with cranberry sauce.
Roast sirloin of beef, with hot jus ,and tartar sauce.

Desserts

Delicious display of assorted mini pastries, pies and
scones.