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STARTERS
Mexican Style Prawn Cocktail
Heirloom Tomatos
Smoked Salmon
SOUPS
Gazpacho and Avacado Soup with Cucumbers
Creamy Artichoke Soup
SALADS
Carmel Valley Wild Mixed Greens
Endive, Watercress and Blue Cheese Salad
ENTREES
Sand Dabs Tompurn
Rack of Lamb ProvenVal with Potatoes Dauphinoise
Porterhouse Steak 18-20 oz.
Seared Local Halibut
Breast of Duck and Confit Duck Thigh
Spicy Curried Prawns with Asparagus and Basmati Rice
Gigantic Half Pound Burger
Menu Created and Food Prepared by
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PRIVATE DINING
Besides the Veranda that serves as the main dining room,
this former Vanderbilt home has been turned into a series of dining rooms
that can be used to accommodate family or friends coming in as a larger group.
(They can also be set up as private function rooms--see "catering" for specifics).
THE SALOON
This is the place to rendezvous by the stone fireplace
in the mahogany-paneled Saloon at the end of the day.
Country-style entertainers often play on weekends.
Guests may find themselves sitting next to valley ranchers,
peninsula golfers, or a local artist of some renown.