angelique cg rest week june 6 2011
DESCRIPTION
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 ofTRANSCRIPT
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 $$ 11 77
STARTERS
Choice of
CHORIZO EN VINO
GOLDEN TOMATO SOUP
Vine ripen tomato, onions, garlic, tarragon fused with extra virgin olive oil
PETITE ARTISAN SALADE
house greens, gorgonzola, green apples and candied walnuts
ENTREES
Choice of
BARCELONA BEEF BURGER
10oz Certified Angus Beef or Lamb, cantimpalo chorizo, manchego cheese, pomme frites
CHICKEN PASTA CRIOLLO
Sautéed chicken breast tossed with a creamy tomato, garlic sauce and penne pasta
PACIFIC SALMON CAESAR
grilled salmon, roasted new potatoes, crisp hearts of romaine tossed with lemon parmesan
vinaigrette and a crispy rustic croustade
MUSSELS MARINARA
Sautéed PEI mussels with tomato & roasted red pepper sauce over linguini fini
DESSERT
Choice of
KEYLIME WHITE CHOCOLATE RASPBERY CHEESE CAKE
BELGIAN CHOCOLATE FUDGE ICE CREAM
CC OO RR AA LL GG AA BB LL EE SS RR EE SS TT AA UU RR AA NN TT WW EE EE KK OO NN EE
JJ uu nn ee 66 ,, 22 00 11 11 –– JJ uu nn ee 11 22 ,, 22 00 11 11
DD II NN NN EE RR 33 CC OO UU RR SS EE PP RR II XX FF II XX EE $$ 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 sautéed crimini, shallots,
garlic & herb buerre blanc
TUSCAN STEAK
Grilled 10oz Certified Angus Sirloin topped with fontina cheese, green peppercorn demi-glace,
smashed potatoes and sautéed zucchini
COQ AU BIERE
braised free range chicken breast in Guinness Stout with root vegetables and french beans
MOULES FRITES MANIERE
Sautéed PEI black mussels, garlic, shallots and herbs with pomme frites
DESSERT
Choice of
KEYLIME WHITE CHOCOLATE RASPBERY CHEESE CAKE
BELGIAN CHOCOLATE FUDGE ICE CREAM