DINNER

MENU CHOICES

AMUSE-BOUCHE

to enhance the taste buds
(CHEF’S CHOICE)

APPETIZER

BAKED PORTABELLA MUSHROOM
(stuffed with Boursin Cheese served on fried Spinach
with a Burgundy Wine Sauce)
LUMP CRAB CAKE
(served with Jicama & Carrot Slaw & Chipotle Sauce)
SALMON IN PUFF PASTRY (with Hollandaise Sause)
SHRIMP COCKTAIL with Cocktail Sauce
BAKED FRENCH ONION SOUP
CREME OF ARTICHOKE SOUP

SALAD

BABY SPINACH SALAD with FRUIT & HOFFMAN DRESSING
RED BLUE CHEESE SALAD DRESSING ON MIXED GREENS
CAESER SALAD
GRANNY SMITH APPLES, PINE NUTS, BLUE CHEESE
served on Red Leaf Lettuce & Vinaigrette
TOASTED GOAT CHEESE on Spring Greens & Almond Vinaigrette

GRAND MARNIER SORBET

ENTREE

HERB CRUSTED RACK OF LAMB
GRILLED FILET MIGNON
GRILLED NEW YORK STRIP
GRILLED AND SMOKED PORK TENDERLOIN
SHRIMP & CREAMY STONE GROUND GRITS
SALMON N’ POPIATE
POTATO CRUSTED CHICKEN CORDON BLEU

GRILLED BEEF TENDERLOIN (6 OR MORE PEOPLE)

DESSERT

CHOCOLATE OR LIGHTER

WINE AND FRESH BAKED BREAD AND BUTTER SERVED WITH EACH COURSE

If you decide to dine at Pleasant Lane Acres Bed and Breakfast, the menu selections would need to be decided prior to your arrival and everyone in your party would need to dine on the same menu.
The tariff is determined by the number of courses and menu selections.  Complimentary wine is offered with each course.

Please advise in advance if you have any food allergies and/or dislikes.