a Portobella-Marsala Wine Sauce
RACK OF LAMB,
Oven Roasted with Rosemary
and Garlic 25.95
Grilled, with Balsamic-Lime-Garlic Reduction
TENDERLOIN, Pan-Seared, with
Caramelized Granny Smith Apples ...
... and Sherry Wine Reduction
CHICKEN BREAST, Sauteed in a Balsamic-Turkish
Apricot Sauce (or) with White
Wine, Lemon and Butter
GRILL: Beef Brochette, Lamb Chop, Pork Tenderloin,
Veal Freshly Breaded, Sauteed
in Clarified Butter to
CHICKEN PAPRIKASH, with Sweet Hungarian
CUTLET, "Kiev Style", (Goat Cheese Stuffed),
over Radicchio and
Arugula with Lemon and Olive
STROGANOFF, Grilled Tenderloin Tips with Demi-Glaze-Mushrooms-
Sauteed in a Onion-Veal Reduction
with Applewood Bacon
BREAST, Marinated, Pan-Seared, Served with Raspberry
DUCK A L'ORANGE,
Marinated, Baked to Crispy
Golden Brown 20.95
N. Y. STEAK,
Simply Grilled (or)"Au Poivre"
LOIN CHOP, Broiled, with Porcini Demi-Glace 25.95
BUCO, "My Mother-in-law's Recipe"23.95*
EXCEPT THOSE MARKED BY AN ASTERISK(*),
ANY (3) OF THE FOLLOWING . . .
& Basmati Rice with Leeks Penne with Marinara
Potatoes Roasted Tomato Grilled Zucchini
Broccoli Creamed Spinach - Pan-Seared Mushrooms
5 - 6:00 p.m. Tuesday thru Sunday
(From 5 - 5:30 p.m. Saturday)
Main Courses include
Complimentary Soup or Salad, Coffee or Tea & Dessert
COURSE SHARING CHARGE $4.00
A soft, golden crepe overflowing with ripe raspberries, blueberries,
and strawberries and topped with chopped walnuts.
Surprise: A dark chocolate bombé bursting
with warm, liquid chocolate, complemented by a scoop of pistachio
A classic, creamy, homemade version.
and Berry Blossom: An individual pie with flaky pastry
crust and vanilla ice cream.
Berries Sabayon: A light ending--ripe berries awash
with a frothy French Sabayon sauce.
Horseshoe Bar Grill Menu