HOT ENTREES
Entrees (except pasta entrees) Include Manor House Signature Salad, Vegetable, Choice of Accompaniment, Dinner Rolls, Coffee & Tea (Soft Drinks Additional)
(Please see Selections page for choices)
There is an additional charge per person for each additional entree selected
Substitute Soup for Salad or Add Soup for an - additional charge

Orchid garnish accompaniment available


BEEF
Filet Mignon - Char-broiled, brushed with garlic butter and served with sauce bernaise

Beef Tenderloin Boursin - A tender filet stuffed with boursin cheese, topped with Canadian snow crab and served with a roasted garlic and a plum tomato rosemary hollandaise

Beef Wellington - A tender filet topped with a mushroom deuxelle and goose liver pate, wrapped in puff pastry, served with a wild mushroom bordelaise sauce

Grilled Twin Petite Filets - Served on an artichoke and wild mushrooms compote and topped with a roasted sweet pepper hollandaise

Broiled New York Strip - A juicy New York Strip served with sauteed wild mushrooms, sweet onions and a roasted garlic herb butter

Prime Rib - Hand cut and slowly roasted to seal in all the natural juices, served au jus


POULTRY
Chicken Marsala - Sauteed with a marsala wine and topped with a wild mushroom glaze

Portabella Chicken Breast - Sauteed and topped with portabella mushrooms, artichoke hearts and cream basil sauce

Sauteed Herb Chicken Breast - Boneless breast of chicken, herbed and sauteed to perfection

Grilled Balsamic Chicken Breast - Herb marinated and topped with a plum tomato basil pesto concasse

Stuffed Chicken Breast- Roasted chicken breast stuffed with broccoli, cheddar cheese, bacon and pine nuts and topped with a sun-dried tomato cream sauce 

Lemon Chicken Picata - Sauteed chicken breast topped with a white wine lemon caper butter sauce 

Sesame Encrusted Chicken Breast - Seared chicken breast encrusted with black and white sesame seeds accompanied by sweet Thai pineapple salsa with fresh cilantro 


SEAFOOD
Steamed Fillet of Norwegian Salmon - Salmon fillet served with pesto, mushrooms and scallop butter

Oven Poached Alaskan Halibut -Topped with gulf shrimp and lobster chive brandy cream

Grilled Swordfish Steak - Citrus marinated and grilled, served over sauteed fennel and crowned with a mandarin orange cream sauce

Peppercorn and Sesame Encrusted Tuna Steak - Served on a braised nappa cabbage, topped with shiitake mushrooms and an Asian ginger glaze

Grilled Fillet of Sea Bass - Served with a basil pesto plum tomato concasse 


PORK & VEAL
Roast Veal Chop - Served over steamed, fresh spinach with a red wine portabella mushroom sauce

Pan-Seared Boneless Center Cut Pork Chop - Stuffed with spiced apples and topped with cinnamon butter 


PASTA

Includes Manor House Signature Salad and Vegetable

Manor House Tuxedo Pasta with Chicken - A bow-tie pasta with green onion, chopped parsley, basil, sundried tomatoes and shredded parmesan, tossed with a creamy basil sauce

Pasta Primavera - Bow tie pasta and fresh roma tomato basil sauce tossed with artichoke hearts, mushrooms and yellow and orange pepper julienne and shredded smoked mozzarella

Shrimp with Lemon Pepper Linguini - Lemon pepper linguini tossed in a light garlic & oil sauce, topped with grilled shrimp

Seafood Trio Alfredo - Shrimp, crab and scallops served on a bed of fettuccini tossed with alfredo sauce


DUET ENTREES
Filet Mignon & Boneless Breast of Chicken - Petite filet topped with wild mushrooms & bordelaise paired with a boneless breast of chicken topped with champagne sauce (or substitute Teriyaki or Cajun chicken breast)

Filet Mignon & Grilled Norwegian Salmon - Petite filet topped with wild mushrooms & bordelaise accompanied by grilled Salmon topped with gulf shrimp and champagne saffron basil sauce

Boneless Breast of Chicken & Shrimp with Lemon Pepper Linguini - Boneless breast of chicken, topped with champagne cream sauce paired with grilled shrimp atop a bed of lemon pepper linguini tossed in a light garlic & oil sauce

A service charge and sales tax will be added to Dinner Entrees (03/08)
Prices subject to change.  Please call for current pricing.