Candlelight Dinner Menu 2012-3-1

Mélange
Salads:
Baby Reds and Greens with Roasted Walnuts and Dried
Cherries. (House Specialty Dressing with Olive Oil and Pomegranate
Balsamic Glaze)
Tomato and Cucumber with Red Onions, Fresh Basil and
Thyme and Fried Cheese Strips
Spinach and Wilted Red Cabbage with Roasted Pine Nuts,
Dried Cranberries and Gorgonzola Cheese
Niçoise, Baby Romaines, Sweet Onions, Tomatoes, Feta Cheese,
Black Olives. (Basil & Garlic Vinaigrette)
Kale with Scallions, Minced Eggs, Aged Balsamico, and Parmesan
Cheese.
Entrees:
Basque Style Grilled Tuna with Braised Saffron Vegetables
Puten Schnitzel, German Style, Hand Pounded Turkey Cutlets
Topped with a Jäger Sauce of Peas, Carrots, and Wild Mushrooms
Black Beluga Lentil and Garbanzo Cous Cous
Served at Room Temperature.
Chicken Shish Kebab with Eggplant Mornay, an authentic
Ottoman Dish (Prepared for minimum 2 guests)
Beef Bourguignon with Parsley Potatoes
(Prepared for minimum 2 guests)
Eggplants with Curried Lamb and Tomato Rice Pilaf
(Prepared for minimum 2 guests)
Shrimps à la Mélange, Braised Fine Vegetables in Tomato,
Garlic and Oregano Sauce, all Baked in Clay and Served with Rustic
Bread (Prepared for minimum 2 guests)
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