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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  • 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

    JJ uu nn ee 66 ,, 22 00 11 11 JJ uu nn ee 11 22 ,, 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

    CHORIZO EN VINO

    GOLDEN TOMATO SOUP

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

    PETITE ARTISAN SALADE

    house greens, gorgonzola, green apples and candied walnuts

    ENTREES

    Choice of

    BARCELONA BEEF BURGER

    10oz Certified Angus Beef or Lamb, cantimpalo chorizo, manchego cheese, pomme frites

    CHICKEN PASTA CRIOLLO

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

    PACIFIC SALMON CAESAR

    grilled salmon, roasted new potatoes, crisp hearts of romaine tossed with lemon parmesan

    vinaigrette and a crispy rustic croustade

    MUSSELS MARINARA

    Sauted PEI mussels with tomato & roasted red pepper 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 OO NN EE

    JJ uu nn ee 66 ,, 22 00 11 11 JJ uu nn ee 11 22 ,, 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

    CHORIZO EN VINO

    GOLDEN TOMATO SOUP

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

    PETITE ARTISAN SALADE

    house greens, gorgonzola, green apples and candied walnuts

    ENTREES

    Choice of

    RAVIOLI DI FUNGHI

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

    garlic & herb buerre blanc

    TUSCAN STEAK

    Grilled 10oz Certified Angus Sirloin topped with fontina cheese, green peppercorn demi-glace,

    smashed potatoes and sauted zucchini

    COQ AU BIERE

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

    MOULES FRITES MANIERE

    Sauted PEI black mussels, garlic, shallots and herbs with pomme frites

    DESSERT

    Choice of

    KEYLIME WHITE CHOCOLATE RASPBERY CHEESE CAKE

    BELGIAN CHOCOLATE FUDGE ICE CREAM