Entrees for February 2012
Listed below are the February 2012 dinner entrees offered at The Dining Room at Abingdon Manor. For a complete listing of all entrees offered please click here.
Guests have the opportunity to select the entree of the night when making their reservations. If the entree says FIXED, it has already been selected by a guest but if not, it may be changed to another entree if available when you call. Dietary restrictions and food allergies can be addressed and vegetarian options are always available.
| click here for March 2012 Entree Schedule |
| February 2012 Entrees | ||||||
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| Sunday | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday |
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1
Grouper Meuniere the French classic basic saute of fish with lemon, butter and parsley - Sold Out |
2
Filet of beef with Balsamic/shallot reduction |
3
Sauteed Salmon with Panko Crust - Fixed |
4
Lobster Thermidor with chunks of lobster tail and mushrooms in a velvety sherry infused cream sauce - Fixed |
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5
Chicken Saltimbucca with Proscuito and sage - Fixed |
6
Jumbo shrimp sauteed in a shallot and French Pernod cream sauce - Fixed |
7
Shrimp sauteed in Tequila cream sauce with cilantro and avocado - Fixed |
8
Grouper Meuniere the French classic basic saute of fish with lemon, butter and parsley |
9
Center cut, bone in pork chop with sauce Robért |
10
Filet of beef with Boursin & Merlot Sauce - Fixed |
11
Individual beef wellington, a tender filet with a layer of Maderia flavored paté encased in puff pastry and enriched with a Bordelaise sauce - Fixed |
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12
Coq au vin, a stew of chicken with mushrooms and pearl onions in a rich Burgundy red wine sauce |
13
Steak au Poivre a filet encrusted with crushed peppercorns in a white wine cream sauce - Fixed |
14
Filet of beef topped with sauteed artichoke bottom filled with Bearnaise sauce “Tournedos Henri IV” - Fixed |
15
Lump fin crab cakes lightly flavored with red and yellow peppers and fresh parsley accompanied by Sauce Louis |
16
Filet of beef with Boursin & Merlot Sauce - Fixed |
17
Salmon marinated in pineapple juice and glazed with a brown sugar & spice rub - Fixed |
18
Stuffed Center Cut, bone in Veal chop with Marsala wine reduction - Fixed |
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19
Chicken Vietnamese - Breast of chicken in puffed pastry with a taragon cream sauce |
20
Veal cordon bleu. Thinly pounded veal stuffed with ham and baby swiss and sauteed in wine wine. |
21
Snapper and shellfish poached in parchment with julienne vegetables |
22
Hand cut filet of beef with a rich brown Bordelaise sauce made with fresh vegetables and herbs |
23
Snapper Caribbean style in white port wine presented on a filet of beefsteak tomato |
24
Steak Diane with fresh chives and cognac - Fixed |
25
Crab Imperial, lump fin crab meat baked in a light cream and sherry sauce - Fixed |
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26
Lobster Thermidor with chunks of lobster tail and mushrooms in a velvety sherry infused cream sauce - Fixed |
27
Filet of beef with pomegranate glaze - Fixed |
28
Veal Parmesan with thinly pounded and lightly breaded veal topped with Mozzarella and baked with fresh tomato sauce |
29
Grilled T-bone Tuscan style sliced from the bone with olive oil and lemon |
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