Plated Dinner Selections

Grilled Fillet, topped with Béarnaise sauce
Served with Duchess Potato

slow-roasted to perfection and served with oven roasted red potatoes

sautéed shitake mushroom
Served with tarragon, horseradish whipped potatoes

Served with steamed risotto

with pink peppercorn sauce
Served with herbed couscous

Stuffed chicken with cheese andrice medley, finished with cream champagne sauce

Sautéed garden vegetables on a bed of fettuccini with a delicate pesto sauce

with julienne vegetables and garlic alfredo sauce, served with fettuccini pasta

with bourbon mushroom sauce
Served with Duchess potato

finished with wild mushroom medley, served with garlic herb mashed potato

served over fettuccini pasta

finished with maple apple glaze
Served with Duchesse potato

with caper cream Buerre Blanc
served with herb linguini

with Mornay sauce over linguini

with lobster cream sauce
served with garlic herb risotto

topped with duchesse potatoes
served on a pool of hollandaise

All dinner selections included Hawk's View salad, Chef's Vegetable, fresh baked rolls and butter, Dessert du jour, fresh brewed coffee.