Select any two courses for $20 or any three courses for $30.00

 

Soup

Butternut Squash Bisque w/ Cream Fresh

Fall Vegetable Consomme w/ Root Carrots & Braised Brussel Sprouts

Salad 
Winter Salad w/ Muslin Greens, poached Bartlet pears, candied pecans, gorgonzola cheese and tossed in a champagne vinaigrette

Chick Pea Ragout w/ artichokes, onion, mixed peppers, tomatoes, black olives and roasted garlic tossed in extra virgin olive oil & paired with mixed greens

Entrée

Wild mushroom Risotto w/ mesquite Grilled Boar Steak, roasted lemon pepper asparagus w/ merlot wine demi

Braised Port Tenderloin w/ ginger mustard sauce, potatoes anna, root carrots, beets, brussel sprouts

Roasted Herb Half Baked Chicken w/ vegetable orzo and lemon cilantro jus

Dessert 
 Pumpkin bread pudding w/ cinnamon ice cream, jack daniel's sauce

Port Wine Poached Pears w/ yellow spiced pound cake and vanilla bean whipped cream

 

 

 

 

 

 

 

 

 

Chef Paul Bryan
Chef Paul Bryan born and raised in Dover, Delaware. He is a proud graduate of Baltimore Culinary College Class of 1989. Chef Paul has been cooking for over 20 years and has a strong versatility in this field from Classic Home style to Asian/French cuisine. Chef Paul has a strong passion for his craft and loves to use fresh ingredients and local produce. Chef Paul comes to us from Harrah's Resorts, Atlantic City where he was a Restaurant Chef of three years prior to joining the Clarion Fontainebleau Hotel team.

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