Angelique CG Rest Week June 6 2011

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PETITE ARTISAN SALADE house greens, gorgonzola, green apples and candied walnuts 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 CHORIZO EN VINO STARTERS Choice of DESSERT Choice of ENTREES Choice of

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<ul><li><p>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 OO NN EE </p><p> JJ uu nn ee 66 ,, 22 00 11 11 JJ uu nn ee 11 22 ,, 22 00 11 11 </p><p>LL UU NN CC HH 33 CC OO UU RR SS EE PP RR II XX FF II XX EE $$ 11 77 </p><p>STARTERS </p><p>Choice of </p><p>CHORIZO EN VINO </p><p>GOLDEN TOMATO SOUP </p><p> Vine ripen tomato, onions, garlic, tarragon fused with extra virgin olive oil </p><p>PETITE ARTISAN SALADE </p><p>house greens, gorgonzola, green apples and candied walnuts </p><p>ENTREES </p><p>Choice of </p><p>BARCELONA BEEF BURGER </p><p>10oz Certified Angus Beef or Lamb, cantimpalo chorizo, manchego cheese, pomme frites </p><p>CHICKEN PASTA CRIOLLO </p><p>Sauted chicken breast tossed with a creamy tomato, garlic sauce and penne pasta </p><p>PACIFIC SALMON CAESAR </p><p>grilled salmon, roasted new potatoes, crisp hearts of romaine tossed with lemon parmesan </p><p>vinaigrette and a crispy rustic croustade </p><p>MUSSELS MARINARA </p><p>Sauted PEI mussels with tomato &amp; roasted red pepper sauce over linguini fini </p><p>DESSERT </p><p>Choice of </p><p>KEYLIME WHITE CHOCOLATE RASPBERY CHEESE CAKE </p><p>BELGIAN CHOCOLATE FUDGE ICE CREAM </p></li><li><p>CC OO RR AA LL GG AA BB LL EE SS RR EE SS TT AA UU RR AA NN TT WW EE EE KK OO NN EE </p><p>JJ uu nn ee 66 ,, 22 00 11 11 JJ uu nn ee 11 22 ,, 22 00 11 11 </p><p>DD II NN NN EE RR 33 CC OO UU RR SS EE PP RR II XX FF II XX EE $$ 22 99 </p><p>STARTERS </p><p>Choice of </p><p>CHORIZO EN VINO </p><p>GOLDEN TOMATO SOUP </p><p> Vine ripen tomato, onions, garlic, tarragon fused with extra virgin olive oil </p><p>PETITE ARTISAN SALADE </p><p>house greens, gorgonzola, green apples and candied walnuts </p><p>ENTREES </p><p>Choice of </p><p>RAVIOLI DI FUNGHI </p><p>stuffed pasta with crimini and porcini mushrooms, topped with sauted crimini, shallots, </p><p>garlic &amp; herb buerre blanc </p><p>TUSCAN STEAK </p><p>Grilled 10oz Certified Angus Sirloin topped with fontina cheese, green peppercorn demi-glace, </p><p>smashed potatoes and sauted zucchini </p><p>COQ AU BIERE </p><p>braised free range chicken breast in Guinness Stout with root vegetables and french beans </p><p>MOULES FRITES MANIERE </p><p>Sauted PEI black mussels, garlic, shallots and herbs with pomme frites </p><p>DESSERT </p><p>Choice of </p><p>KEYLIME WHITE CHOCOLATE RASPBERY CHEESE CAKE </p><p>BELGIAN CHOCOLATE FUDGE ICE CREAM </p></li></ul>