menus - Flipbook - Page 6
Local Crafted Plated Menu
PLATED DINNERS
HONEY CITRUS & THYME BREAST OF CHICKEN .......... topped with seasonal
fruit compote and fresh mint served with butter braised cabbage, roast squash & potatoes
WILD AND TAME MUSHROOM STUFFED BREAST OF CHICKEN .......... with pan gravy
and parmesan orzo spinach and garlic roast carrots
BLOODY MARY BREAST OF CHICKEN .......... with demi-glace, shaved celery,
pickled green beans , green olives fennel salt roast potatoes and garlic roast carrots
PEPPER GARDEN BREAST OF CHICKEN .......... local/seasonal fresh peppers
braised in cream served over dry rubbed chicken breast accompanied by
savory street corn pudding
RED WINE BRAISED BEEF .......... red wine demi-glace, butter & cream mashed potatoes
garlic roast carrots
TENDERLOIN OF BEEF .......... rosemary sauce, cheddar potato casserole, chives,
garlic roast carrots
TUSCAN PORK .......... pepperoni pan sauce, fontina-tomato polenta, jardinería
NORWEGIAN SALMON .......... chive butter, seasonal pesto, carrot potato puree
CORNUCOPIA VEGAN ENTRÉE .......... satellite of local seasonal vegetables around
chive & olive oil mashed potatoes, herb oil
RICOTTA STUFFED PASTA .......... lemon, cream, spinach, local parmesan,
garlic roast carrots
HEIRLOOM KITCHEN CATERING
920-202-8298
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