Entrees for March 2010
Listed below are the March 2010 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 April 2010 Entree Schedule |
| March 2010 Entrees | ||||||
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| Sunday | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday |
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1
Grilled T-bone Tuscan style sliced from the bone with olive oil and lemon |
2
Veal Parmesan with thinly pounded and lightly breaded veal topped with Mozzarella and baked with fresh tomato sauce - Fixed |
3
Jumbo shrimp sauteed in a shallot and French Pernod cream sauce |
4
Steak au Poivre a filet encrusted with crushed peppercorns in a white wine cream sauce - Fixed |
5
Veal cordon bleu. Thinly pounded veal stuffed with ham and baby swiss and sauteed in wine wine. |
6
Stuffed loin of pork with an exotic mushroom demiglace - Fixed |
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7
Gruyere glazed pork loin chops |
8
Lobster & shellfish baked with pasta in parchment |
9
Coq au vin, a stew of chicken with mushrooms and pearl onions in a rich Burgundy red wine sauce |
10
Center cut, bone in pork chop with sauce Robért - Fixed |
11
Baby lamb loin chops with pomegranate glaze - Fixed |
12
Individual beef wellington, a tender filet with a layer of Maderia flavored paté encased in puff pastry and enriched with a Bordelaise sauce - Fixed |
13
Filet of beef topped with sauteed artichoke bottom filled with Bearnaise sauce “Tournedos Henri IV” - Fixed |
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14
Steak au Poivre a filet encrusted with crushed peppercorns in a white wine cream sauce - Fixed |
15
Shrimp sauteed in Tequila cream sauce with cilantro and avocado |
16
Center cut, bone in pork chop with sauce Robért |
17
Grouper Meuniere the French classic basic saute of fish with lemon, butter and parsley - Fixed |
18
Grilled Argentinean style beef with chimichurri sauce |
19
Snapper Caribbean style in white port wine presented on a filet of beefsteak tomato |
20
Filet of beef with pomegranate glaze |
|
21
Italian Sampler a combination of fresh pasta or risotto, chicken or veal rollitini or veal Parmesan |
22
Crab Imperial, lump fin crab meat baked in a light cream and sherry sauce - Fixed |
23
Hand cut filet of beef with a rich brown Bordelaise sauce made with fresh vegetables and herbs - Fixed |
24
Steak Diane with fresh chives and cognac |
25
Grouper Meuniere the French classic basic saute of fish with lemon, butter and parsley |
26
Scallops in an orange and Tequila cream sauce |
27
Sliced strip steak with tomato/olive relish and grilled lobster tail with creamy chili vinaigrette - Fixed |
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28
Osso Bucco - Braised veal shanks perfumed with herbs and classically, sprinkled with gremolata |
29
Herb crusted pork tenderloin with a sweet coarse grain mustard sauce |
30
Center cut, bone in veal chop with a Parmesan crust and white wine demiglace - Fixed |
31
Lobster Thermidor with chunks of lobster tail and mushrooms in a velvety sherry infused cream sauce |
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