Inn on the Creek March 2009 Menus

March 6th & 7th

Baja Crab Cakes w/ Remoulade
Tomato-Basil Soup
Grilled Beef Tenderloin Fillet w/ Caramelized Onion Sauce
Feta Potatoes
Vegetable Ragout w/ Fresh Chervil
Lemon Panna Cotta w/ Blackberry sauce

March 13th

Spanakopitas
Broccoli Salad
Grilled Beef Tenderloin Fillet w/ Mushroom Roquefort Sauce
Yellow Corn Soufflé
Green Bean Bundles
Peach Cobbler w/ Homemade Ice Cream

March 14th (Wine Pairing Dinner with a Spanish Flair
$110.00 per person (gratuity not included) – 38 Seats Available)
Starts promptly at 7:00 p.m.

Reception:

Gambas with “Xato” Romesco Sauce
(Shrimp with Spicy Roasted Red Bell Pepper Sauce)
Wine: Cordorniu Pinot Noir Brut Cava

First Course – Tapas:

Spanish Olives – Manchego Cheese – Marcona Almonds Roasted
in Olive Oil and Sea Salt
(Served one Platter per Table)
Wine: Segura Viudas Brut Reserva Cava

Second Course:

Gazpacho
Wine: Marques de Caceres White Rioja 2007

Third Course:

Seafood Paella
Wine: Campus Stella Albariňo “Rias Baixas” 2006

Main Course:

Spanish Beef Tenderloin Amontillado
Zanahorias Alinada (Carrots Seasoned with Herbs)
Cuajado Do Calabacines (Zucchini Timbales with Cheese)
Wine: Tres Picos Borsao Garnacha 2007

Dessert:

Torta De Almendras De Santiago
(Almond Torte from Santiago De La Compostela)
Wine: Bodegas Lustau “Solera Superior” Rare Cream Sherry

March 20th & 21st

Savory Cheesecake w/ Baguettes
Roasted Red Pepper Bisque w/ Shrimp & Romano Cheese
Steak au Poivre
Grilled Marinated Squash
Wild Mushroom Risotto
Chocolate & Blackberry Tart Crème Brule

March 27th & 28th

Sausage Stuffed Mushrooms
Wilted Salad
Brochette of Beef
Roasted Asparagus
Baked Macaroni & Cheese w/ Prosciutto & Parsley
Amaretto Mousse