SOUP

CARROT GINGER AND APPLE SOUP

Garnished with caramelized ginger 7.00

ENTREE CREPE

CAJUN SEAFOOD CREPE

Scallops, prawns and squid in a spicy sauce of

tomatoes, red onion, celery and sweet peppers wrapped in a

herb crepe and topped with Hollandaise.

Served with seasonal Vegetables and Orzo 21.95

ENTREES

BEEF ROULADE
German style beef roll stuffed with pickles, bacon and onions.

Served with red carbage and mashed potatoes 17.95

BEEF TENDERLOIN MEDALLIONS

Grilled and served with chicken liver in a red wine sauce,

mashed potatoes and seasonal Vegetables 26.95

DESSERT

APPLE STRUDLE

Sliced apples combined with raisin soaked in rum spiced with cinamon and nutmeg baked in puff pastry pockets and served warm with vanilla ice cream

7.00

Table d’Hotel

Three course Soup, choice of entree and dessert 35.00

Two course soup or dessert with roulade 20.00

This entry was posted on Thursday, January 17th, 2008 at 12:37 am and is filed under Forkfest 2007, What's Happening. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.