Complete Entree List
Below is a complete listing of the entrees offered at The Dining Room at Abingdon Manor.
~ Beef ~
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- A Wine Dinner
- Beef Bourguignonne - (click here for recipe)
- Bordeaux style beef tenderloin with roasted shallots
- Chateaubriand
- Closed
- Closed for Private Event
- Filet mignon in a Madeira wine sauce
- Filet of beef topped with sauteed artichoke bottom filled with Bearnaise sauce “Tournedos Henri IV”
- Filet of beef with Balsamic/shallot reduction
- Filet of beef with pomegranate glaze
- For the complete Valentine's dinner menu and availability go to the "Packages" section.
- Grilled Argentinean style beef with chimichurri sauce
- Grilled beef tenderloin with brightly flavored mango salsa - (click here for recipe)
- Grilled herb stuffed beef tenderloin with balsamic glaze
- Grilled T-bone Tuscan style sliced from the bone with olive oil and lemon
- Hand cut filet of beef with a rich brown Bordelaise sauce made with fresh vegetables and herbs
- Herb stuffed and grilled beef tenderloin with a Balsamic glaze
- Individual beef wellington, a tender filet with a layer of Maderia flavored paté encased in puff pastry and enriched with a Bordelaise sauce - (click here for recipe)
- Sliced strip steak with tomato/olive relish and grilled lobster tail with creamy chili vinaigrette
- Steak au Poivre a filet encrusted with crushed peppercorns in a white wine cream sauce - (click here for recipe)
- Steak Diane with fresh chives and cognac
- Three petite filets of beef with a trio of sauces Bordelaise & Bearnaise and Pomegranate glaze
- Trio of petite filets with three sauces
~ Fish ~
- Baked Alaskan Sole with shallots & parsley
- Filets de Sole Grenobloise (sauteed sole with capers & lemon)
- Grilled Mahi-Mahi with avocado/tomato relish
- Grilled sea bass with salsa verde
- Grilled yellow fin tuna steak with warm pineapple/papaya compote
- Grouper Meuniere the French classic basic saute of fish with lemon, butter and parsley
- Salmon marinated in pineapple juice and glazed with a brown sugar & spice rub - (click here for recipe)
- Snapper and shellfish poached in parchment with julienne vegetables - (click here for recipe)
- Snapper Caribbean style in white port wine presented on a filet of beefsteak tomato - (click here for recipe)
~ Lamb ~
- Baby lamb loin chops with pomegranate glaze - (click here for recipe) - (click here for recipe) - (click here for recipe) - (click here for recipe)
- Herb crusted rack of lamb with balsamic shallot reduction
- Rack of lamb with an Asian butter sauce
- Rotisseried leg of lamb with a lemon barbeque sauce
~ Pork ~
- Center cut pork chop with caramelized onions and Gorgonzola cheese
- Center cut, bone in pork chop with sauce Robért
- Gruyere glazed pork loin chops
- Herb crusted pork tenderloin with a sweet coarse grain mustard sauce - (click here for recipe)
- Marinated pork tenderloin - (click here for recipe)
- Medallions of Venison & Pork with dried plums in Madeira sauce
- Stuffed loin of pork with an exotic mushroom demiglace
~ Poultry ~
- Braised Cornish game hens with root vegetables
- Chicken rollitini stuffed with Ricotta cheese, pistachio and dried apricots in a Marsala wine sauce - (click here for recipe)
- Coq au vin, a stew of chicken with mushrooms and pearl onions in a rich Burgundy red wine sauce - (click here for recipe)
- Fricassée of Chicken with fresh tarragon, a touch of onions, mushrooms and cream.
- Grilled chicken with Shiitake mushroom sauce over creamy grits with fresh sage and pancetta - (click here for recipe)
- Roasted quail with grapes and Cumberland sauce served in individual pastry shells with wild rice
- Sauteed breast of duck with rum & dried cherry sauce
~ Shellfish ~
- Crab Imperial, lump fin crab meat baked in a light cream and sherry sauce
- Crabmeat and Prosciuto on toast points
- Grilled shrimp with Romesco sauce, a blending of almonds, garlic, roasted red pepper and sherry vinegar
- Jumbo shrimp sauteed in a shallot and French Pernod cream sauce
- Lobster & shellfish baked with pasta in parchment - (click here for recipe)
- Lobster Thermidor with chunks of lobster tail and mushrooms in a velvety sherry infused cream sauce - (click here for recipe)
- Lump fin crab cakes lightly flavored with red and yellow peppers and fresh parsley accompanied by Sauce Louis
- Paella Castellon style with lobster, shellfish, chicken, sausage, and saffron rice
- Scallops in an orange and Tequila cream sauce
- Shrimp sauteed in Tequila cream sauce with cilantro and avocado - (click here for recipe)
~ Veal ~
- Center cut, bone in veal chop with a Parmesan crust and white wine demiglace
- Italian Sampler a combination of fresh pasta or risotto, chicken or veal rollitini or veal Parmesan
- Osso Bucco - Braised veal shanks perfumed with herbs and classically, sprinkled with gremolata - (click here for recipe)
- Veal cordon bleu. Thinly pounded veal stuffed with ham and baby swiss and sauteed in wine wine. - (click here for recipe)
- Veal Parmesan with thinly pounded and lightly breaded veal topped with Mozzarella and baked with fresh tomato sauce - (click here for recipe)
- Veal Piccata
- Veal Rollitini with Proscuitto and white chedder in a Marsala wine sauce
- Veal scallopini in a lemon/sherry reduction flavored with thyme - (click here for recipe)
