DINNER
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Appetizers |
|
Soup of the Day |
Herb Roasted Onion Soup |
|
Escargots
with Herb Butter |
Grilled Portobello
with Honey-Mustard Vinaigrette |
|
Hudson Valley
Duck Liver Mousse Terrine |
Wild Turkey Ravioli
with Sage Butter |
Homemade Duck Sausage
served on Potato Pancake with Green Peppercorns and Lingonberries |
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Salads
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|
Elm Court Inn
House Salad
Mesclun Greens with Herb Dijon Dressing & Celery Root Julienne |
|
Light Hearted Caesar Salad |
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Spinach Salad with Goat Cheese, Roasted Peppers & Roasted Garlic |
| Tomato, Mozzarella & Vidalia Onion with Balsamic Glaze |
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Entrees
|
Broiled Salmon
with Horseradish Crust & Beurre Blanc |
Broiled Halibut
with Pecan Crust, Fennel & Grapefruit Essence |
| Flash Seared Sushi Tuna
with Wasabi Soy Sauce |
| Maryland Crab Cakes
with Crayfish Remoulade |
| Portobello Polenta and Vegetable Napoleon |
Grilled Breast of Duck
served on a Scallion, Potato Pancake
with Red Currants and Green Peppercorns |
| Garlic, Herb and Lemon Roasted Chicken |
Grilled Loin of New Zealand Venison
with Mashed Potatoes & Gin Velvet Sauce |
| Rack of Lamb Provencale |
| Black Angus Sirloin Steak aux Poivres |
| Grilled Filet Mignon
with Sauce Bearnaise |
| Filet Goulash Forestiere with Roesti Potato |
| Veal a la Suisse
with Roesti Potato |
| Wienerschnitzel
with Roesti Potato |
