Menus

What's For Dinner?

Menus for "Back to the 80's!"
at the historic downtown Marriott Hotel

Upcoming Menus:
February 2 & 3

Salad Course:
Baby spinach salad, sliced mushrooms, red onions, cherry tomatoes, crisp bacon with warm bacon vinaigrette
Main Course:
Grilled chicken breast with maple cream sauce and roasted pecans, with mashed sweet potatoes and seasonal veggies
Dessert:
Warm brownie with caramel and chocolate sauce topped with whipped cream

February 9 & 10 (Sold Out)

February 16 & 17

Salad Course:
Spring mix with cucumbers, red onion, tomato, carrot, with ranch and balsamic vinaigrette
Main Course:
Beef short ribs with red wine mushroom sauce atop creamy polenta with goat cheese, green onions, and sun-dried tomatoes and seasonal veggies
Dessert:
Pecan pie with whipped cream, chocolate sauce and caramel

February 23 & 24 (Feb 23 Sold Out)

Salad Course:
Crisp romaine tossed with caesar dressing topped with croutons and parmesan cheese
Main Course:
Baked chicken breast on mushroom and asparagus risotto with wild mushroom cream. Served with haricots verts
Dessert:
Key lime tart topped with white chocolate mousse and coconut, drizzled with cherry puree

March 2 & 3 (March 2 Sold Out)

Salad Course:
Baby romaine lettuce topped with chopped egg, crisp bacon and grape tomatoes served with ranch and blue cheese dressings;
Main Course:
Sliced roasted orange, brown sugar, and chile marinated pork loin served with roasted veggies, drizzled with sherry vinegar reduction and extra virgin olive oil and white cheddar mashed potatoes
Dessert:
Chocolate mousse with fresh whipped cream and mint

March 9 & 10

Salad Course:
Field greens with dried cranberries, toasted almonds, red onions, and goat cheese in a house vinaigrette
Main Course:
Grilled flank steak with creamy green peppercorn sauce with horseradish mashed potatoes and green beans
Dessert:
New York style cheesecake with fresh berries and whipped cream

March 16 & 17

Salad Course:
Mixed green salad with ranch and balsamic dressing
Main Course:
Sliced roast beef with au jus served with potatoes au gratin and heirloom carrots
Dessert:
Lemon tart with fresh berries

March 23

Salad Course:
Basil marinated cucumber, red onion, and tomatoes tossed with romaine lettuce with an oregano vinaigrette
Main Course:
Burgundy braised beef with red wine sauce served with oven roasted new potatoes and heirloom carrots
Dessert:
Warm apple cobbler drizzled with caramel sauce

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