Dinner Entrées Fall/Winter 2008

To reflect the change of seasons and to support our area growers, we use as much local produce as possible.

ENTREES

New York strip steak – brandied au poivre sauce, sautéed spinach, wild mushrooms,
fresh herbed mashed potatoes 28

Filet mignon – port wine gorgonzola mushroom sauce, roasted garlic mashed potatoes,
seasonal vegetables 29

Center cut pork chop – bourbon maple glaze, au gratin potatoes with
.smoked gouda caramelized onions 27

Chicken chardonnay – garlic, thyme, sage, white wine, roasted red peppers, egg fettuccine 20

Rack of lamb – snow peas, baby carrots, yellow turnips, roasted garlic,
Kahlua infused demi, sweet vidalia onion sauce, mashed potatoes 32

Shrimp & scallop monte carlo – spinach, sweet onions, boursin cream sauce,
red & yellow pepper garnish 30

Pan seared salmon – jicama slaw, orange balsamic reduction 26

Jumbo shrimp scampi – garlic, capers, extra virgin olive oil, white wine, lemon juice,
cherry tomatoes, linguine al dente 28

Pan seared tuna – encrusted in macadamia nut flour, jasmine rice, seaweed salad,
wasabi & hoisin drizzle 28

Stuffed veal chop – pancetta, red & yellow peppers, baby spinach, wild mushroom risotto,
marsala sauce 32

Glazed roasted breast of duck – fresh apricot brandy sauce, wild rice,
cranberry, sweet onion & apricot confit 27

Risotto primavera – sautéed vegetables, Reggiano parmesan 18

Grilled Australis barramundi – Deerfield Inn signature rice blend, roasted root vegetables 26

SIDE DISHES 5

jicama slaw
Deerfield rice blend
grilled vegetables
au gratin potatoes
herbed, garlic, or plain mashed potatoes
sauteed spinach
wild mushroom risotto
herbed, garlic, or plain mashed potatoes