The words you are searching are inside this book. To get more targeted content, please make full-text search by clicking here.
Discover the best professional documents and content resources in AnyFlip Document Base.
Search
Published by frontdesk, 2019-10-29 15:22:28

Newsletter Menu October 29

Menu Newsletter October 29

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.

October 30th

Wednesday Family Night Special

Ribs

Served with Toss Salad,
Coleslaw, Baked Beans,
Chef's Vegetables &
Baby Back Ribs.

Dinner from 5:00 pm - 7:00 pm every
Wednesday night

Dinner is $13.95 for Adults
and $5.95 for children
ages 5 - 12
With half priced
drink specials

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.


Click to View FlipBook Version