Angelique CG Rest Week June 13 2011

Download Angelique CG Rest Week June 13 2011

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BARCELONA FISH BURGER Grilled mahi mahi, green onion alioli, lettuce, tomato and pomme frites GOLDEN TOMATO SOUP Vine ripen tomato, onions, garlic, tarragon fused with extra virgin olive oil KEYLIME WHITE CHOCOLATE RASPBERY CHEESE CAKE BELGIAN CHOCOLATE FUDGE ICE CREAM GRUYERE GOUGERES STARTERS Choice of DESSERT Choice of ENTREES Choice of

TRANSCRIPT

  • CC OO RR AA LL GG AA BB LL EE SS RR EE SS TT AA UU RR AA NN TT WW EE EE KK TT WW OO

    JJ uu nn ee 11 33 ,, 22 00 11 11 JJ uu nn ee 11 99 ,, 22 00 11 11

    LL UU NN CC HH 33 CC OO UU RR SS EE PP RR II XX FF II XX EE $$ 11 77

    STARTERS

    Choice of

    GRUYERE GOUGERES

    GOLDEN TOMATO SOUP

    Vine ripen tomato, onions, garlic, tarragon fused with extra virgin olive oil

    SUNDRIED TOMATO CAESAR

    crisp hearts of romaine tossed in house made sundried tomato caesar dressing and

    a crispy rustic croustade

    ENTREES

    Choice of

    BARCELONA FISH BURGER

    Grilled mahi mahi, green onion alioli, lettuce, tomato and pomme frites

    CHICKEN PASTA CRIOLLO

    Sauted chicken breast tossed with a creamy tomato, garlic sauce and penne pasta

    PACIFIC SALMON NISCIOSE SALADE

    Pan roasted salmon, potatoes, red onion, boiled egg, french beans, anchovies,

    baby lettuce with roasted shallot dressing,

    SHRIMP SCAMPI PASTA

    Sauted shrimp in butter, garlic, tomato with lemon and chardonnay sauce over linguini fini

    DESSERT

    Choice of

    KEYLIME WHITE CHOCOLATE RASPBERY CHEESE CAKE

    BELGIAN CHOCOLATE FUDGE ICE CREAM

  • CC OO RR AA LL GG AA BB LL EE SS RR EE SS TT AA UU RR AA NN TT WW EE EE KK TT WW OO

    JJ uu nn ee 11 33 ,, 22 00 11 11 JJ uu nn ee 11 99 ,, 22 00 11 11

    DD II NN NN EE RR 33 CC OO UU RR SS EE PP RR II XX FF II XX EE $$ 22 99

    STARTERS

    Choice of

    GRUYERE GOUGERES

    GOLDEN TOMATO SOUP

    Vine ripen tomato, onions, garlic, tarragon fused with extra virgin olive oil

    SUNDRIED TOMATO CAESAR

    crisp hearts of romaine tossed in house made sundried tomato caesar dressing and

    a crispy rustic croustade

    ENTREES

    Choice of

    RAVIOLI DI FUNGHI

    stuffed pasta with crimini and porcini mushrooms, topped with sauted crimini, shallots,

    garlic & herb buerre blanc

    MAR Y TIERRA

    Grilled 8oz Certified Angus NY Stripe jumbo grilled shrimp, saffron valencia rice

    and vegetable melange

    COQ AU BIERE

    braised free range chicken breast in Guinness Stout with root vegetables and french beans

    MOULES FRITES CHORIZO

    Sauted PEI black mussels, Spanish chorizo, roasted peppers, shallots, garlic,

    grain mustard in a chardonnay broth

    DESSERT

    Choice of

  • KEYLIME WHITE CHOCOLATE RASPBERY CHEESE CAKE

    BELGIAN CHOCOLATE FUDGE ICE CREAM