SERVED DINNERSHome | History | Springwood today | Event planner | ContactBEEF SELECTIONS
PRIME RIB
Seasoned well and slow roasted to medium perfection
with natural au jus & horseradish cream
BEEF WELLINGTON
Filet of beef, wrapped in a puff pastry crust with mushroom duxelle & finished with a Madeira wine reduction
FILET MIGNON
Grilled 6 oz filet mignon w Madeira wine reduction
MEDALLIONS OF BEEF
Twin medallions, touched with a wild mushroom demi-glaze
CHICKEN SELECTIONS
CHICKEN FLORENTINE
Breast of chicken, stuffed with spinach, oven-roasted tomatoes, Swiss cheese, sauce Veloute
CHICKEN CORDON BLEU
Boneless breast of chicken, filled with Gruyere cheese & baked ham, covered with a sherry cream sauce
GINGER & SESAME CHICKEN
Sesame encrusted chicken with mandarin orange sauce
CHICKEN MARSALA
Breast of chicken, sautéed w mushrooms & finished with Marsala wine sauce
PIERRE BREAST OF CHICKEN
Breast of chicken, filled with a blend of wild rice & vegetables
CHICKEN OSCAR SUPREME
Boneless breast of chicken, topped with crabmeat & asparagus, served with Hollandaise sauce
APRICOT CHICKEN ala SPRINGWOOD
Boneless breast of chicken, filled with a blend of cream cheese, apricots, brie, portobello mushrooms & wrapped in puff pastry
SEAFOOD SELECTIONS
ENCRUSTED ATLANTIC SALMON
Fresh fillet of salmon, encrusted with herbs & bread crumbs, butter & white wine
SALMON or FLOUNDER FLORENTINE
Filet of salmon on a bed of sautéed spinach & shallots, topped w mustard dill sauce
Maryland CRABCAKES
Lightly seasoned, sautéed crab cakes, served w Remoulade & red pepper sauce
Pistachio-crusted TILAPIA
Tilapia, encrusted with pistachio crumb mixture & accompanied by fruit salsa
PORK SELECTIONS
PORK TENDERLOIN MEDALLIONS
Medallions of pork, served with a cherry port wine sauce
VEGETARIAN SPECIALS
ARTICHOKE & MUSHROOM LASAGNA
Filled with roasted red peppers, sautéed artichoke hearts and mushrooms in a béchamel sauce
PORTOBELLO NAPOLEAN
Portobello mushroom layered with peppers, spinach, ricotta and feta cheeses served with a roasted tomato and garlic cream sauce
ORIENTAL BLOSSOM
Generous puff pastry, filled with stir-fry vegetables, served on a bed on rice
COMBINATIONS
PETITE FILET & CRAB CAKE
4 oz petite filet & 3 oz Maryland-style crabcake, w grainy Dijon mustard & Remoulade sauces
PETITE FILET & SHRIMP/SCALLOPS
Petite filet & skewer of shrimp & scallops with Beurre Blanc sauce
BEEF & SHRIMP SCAMPI
Roast tenderloin of beef w Béarnaise sauce, paired with succulent shrimp scampi
FILET & SALMON
Petite filet & poached salmon fillet with dill cucumber sauce
SEAFOOD COMBO
Fresh fillet of flounder with crab imperial, served with a skewer of shrimp & scallops, lemon butter & white wine
CHICKEN & STUFFED SHRIMP
Marinated breast of chicken & three shrimp stuffed with crab imperial
CHICKEN & SALMON or FLOUNDER
Grilled lemon chicken w light lemon sauce & poached salmon (or flounder), served with a lemon scallion cream
CHICKEN FLORENTINE & CRABCAKE
Chicken Florentine paired with 3 oz Maryland style crabcake w grainy Dijon mustard
CHICKEN/SHRIMP DIJONNAISE
Grilled breast of chicken & three poached shrimp, accented w shallots, roasted garlic, white wine & Dijon mustard
|
VEGETABLE (choice of one) Fresh parslied cauliflower Fresh carrots Lyonnaise Fresh asparagus w lemon butter Broccoli spears w orange basil butter Fresh green beans Almandine (or roasted cashews) Bouquetiere of fresh vegetables (carrots, broccoli, cauliflower) Sugar snap peas, yellow squash & Julienne of carrots Baby stemmed carrots, patty pan squash, & petite zucchini |
POTATO or RICE (choice of one) Springwood twice baked potatoes Potato Napoleon (layered w béchamel sauce) Baked potatoes with sour cream and chives Roasted red bliss w olive oil, basil & garlic Roasted red bliss, mashed with garlic & caramelized onion Duchess potato (mashed w nutmeg & parmesan cheese, piped in a cone shape) Sweet pea risotto w green onion & pecorino Romano cheese Rice pilaf with white raisins and almonds Fruited rice pilaf with almonds, apricots and apples |