Entrees for September 2010
Listed below are the September 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 October 2010 Entree Schedule |
| September 2010 Entrees | ||||||
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| Sunday | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday |
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1
Hand cut filet of beef with a rich brown Bordelaise sauce made with fresh vegetables and herbs |
2
Steak au Poivre a filet encrusted with crushed peppercorns in a white wine cream sauce - Fixed |
3
Lobster Thermidor with chunks of lobster tail and mushrooms in a velvety sherry infused cream sauce |
4
Grilled Argentinean style beef with chimichurri sauce |
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5
Lump fin crab cakes lightly flavored with red and yellow peppers and fresh parsley accompanied by Sauce Louis - Fixed |
6
Jumbo shrimp sauteed in a shallot and French Pernod cream sauce |
7
Center cut, bone in pork chop with sauce Robért - Fixed |
8
Filet of beef with pomegranate glaze |
9
Grilled shrimp with Romesco sauce, a blending of almonds, garlic, roasted red pepper and sherry vinegar |
10
Grilled T-bone Tuscan style sliced from the bone with olive oil and lemon |
11
Grilled beef tenderloin with brightly flavored mango salsa - Fixed |
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12
Grouper Meuniere the French classic basic saute of fish with lemon, butter and parsley - Fixed |
13
Shrimp sauteed in Tequila cream sauce with cilantro and avocado |
14
Hand cut filet of beef with a rich brown Bordelaise sauce made with fresh vegetables and herbs |
15
Gruyere glazed pork loin chops |
16
Grouper Meuniere the French classic basic saute of fish with lemon, butter and parsley |
17
Steak au Poivre a filet encrusted with crushed peppercorns in a white wine cream sauce - Fixed |
18
Center cut, bone in veal chop with a Parmesan crust and white wine demiglace - Fixed |
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19
Snapper and shellfish poached in parchment with julienne vegetables - Fixed |
20
Crab Imperial, lump fin crab meat baked in a light cream and sherry sauce |
21
Center cut, bone in veal chop with a Parmesan crust and white wine demiglace - Fixed |
22
Lobster Thermidor with chunks of lobster tail and mushrooms in a velvety sherry infused cream sauce - Fixed |
23
Grilled yellow fin tuna steak with warm pineapple/papaya compote - Fixed |
24
Closed for Private Event - Sold Out |
25
Snapper Caribbean style in white port wine presented on a filet of beefsteak tomato |
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26
Coq au vin, a stew of chicken with mushrooms and pearl onions in a rich Burgundy red wine sauce |
27
Lump fin crab cakes lightly flavored with red and yellow peppers and fresh parsley accompanied by Sauce Louis |
28
Italian Sampler a combination of fresh pasta or risotto, chicken or veal rollitini or veal Parmesan |
29
Filet of beef with pomegranate glaze - Fixed |
30
Salmon marinated in pineapple juice and glazed with a brown sugar & spice rub |
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