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BREAKFAST AND DINNER
"We woke to a lavish breakfast of chile-studded frittata, fruit salad, yogurt, quick breads and smoothies..."
~ Los Angeles Times
The inn serves a full, buffet style breakfast, featuring gourmet coffee and tea, fresh fruit, granola, yogurt and pastry. The entree changes daily.
The inn takes great pride in its creative regional cuisine and select wine list, served in an intimate, romantic and gracious setting to inn guests and the public.
"Dinners, indeed are special, served to only 30 or so people a night, Wednesday through Sunday. The menu...changes weekly and offers a choice of 4 prix fixe dinners that are a marvel of taste and presentation."
~ Southern Living
Sample Dinner Specialties
Wednesday through Sunday
(menu changes weekly)
Prix fixe Dinners
(includes starter, entrée and dessert)
Starters
Ginger chicken soup with avocado, lime and crispy tortillas
Sweet potato and green chile chowder
Field greens with hothouse tomato, Maytag bleu cheese vinaigrette and green chile croutons
Endive salad with apples, piñones and crumbled chèvre
Grilled shrimp bruschetta with salsa fresca
Smoked venison sausage strudel with tomato coulis
House cured salmon with scallion potato cake and Horseradish crema
Black bean and asadero cheese empanadas with jicama pepper slaw
Entrées
Braised Chilean sea bass with fennel, orange, kalamata olives and saffron risotto
Chipotle marinated shrimp with cilantro rice and black bean quinoa salad
Grilled chicken and Italian sausage with rosemary polenta and Southwestern sauteed peppers
Roast Guinea hen with wild rice, carrot flan and apple rosemary compote
Seared beef tenderloin with currant balsamic jus, roasted garlic mashed potatoes and red chard
Coriander crusted pork loin with black-eyed pea salad and peach habanero chutney
Black pepper fettucine with grilled fennel, roasted squash and sauteed mushrooms
Stuffed poblano chile with golden raisin couscous, ancho mole and mint pesto
Desserts
Blood orange crème brulée
Hazlenut chocolate paté with fresh raspberries
Mexican gingerbread with Grand Marnier whipped cream and red plums
Pineapple crisp with crème Anglaise
Grapefruit custard tart with pecan crust
Apricot raising bread pudding
Flourless chocolate cake with mango coulis
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