Dinner Features / Wednesday Apr. 22
COCKTAIL ~ BEER
COCKTAIL ~ Amaretto Sour ~ Amaretto, Rye Whiskey, Fresh Lemon Juice, Egg Whites ~11~
BEER ~ Hoyne Brewing ~ Old Style Pilsner ~6~
BREAD BASKET
Fresh baked sourdough, with roasted red pepper butter
~6~
SOUPS
~Emerald Green Vegetable~
~Hearty Beef Vegetable~
~12~
VEGETARIAN
~Lemon and Basil Risotto~
Arborio rice, grilled asparagus, English peas, red peppers, fresh basil, and Parmigiano-Reggiano, slow simmered in white wine, lemon-butter. Served with parmesan crostini.
~24~
SEAFOOD
~Pacific Wild Sockeye Salmon~
Fresh salmon fillet, crusted with pistachios and whole grain Dijon, pan seared and served with a lemon-dill beurre blanc, buttermilk and chive duchess potatoes, red beet puree, and seasonal market vegetables.
~30~
MAIN
~Two Rivers – Bison Meatloaf~
Pasture raised lean ground bison meatloaf, with fine herb seasoning. Slow baked and served with a savoury caramelized onion and mushroom gravy, fresh thyme and goat cheese potato pave, baby carrots, and green beans.
~31~
DESSERT FEATURE
Sweet and Sour Dark Cherry, Banana, and Chocolate Bread Pudding à La Mode
~8~
DESSERTS
Lemon Cake with Dried Fruit and Toasted Almonds served warm with Ice cream
Blueberry-lemon Cheese Cake with Chantilly Whip
Chocolate Molten Lava Cake with Vanilla Bean Ice Cream
~13~