June 27 and June 29: Scotland by Taylor Jones
Scottish Soda Bread
With whipped butter.
Scottish Beef Stew
Stewed beef with aromatics of onion and garlic, red currant jelly, red wine, medium diced carrot, rutabaga, celery and beef stock.
Cucumber and Onion Salad
Half-moon cucumber and julienned red onions tossed in a fresh dill and sour cream vinaigrette.
Smoked Haddock Salad
Smoked haddock over a bed of lettuce with a mustard and vinegar dressing, julienned carrots, lozenge red bell pepper, accompanied by crisp croutons, a poached egg and roasted tomato quinoa.
Salmon, Asparagus and Mushroom Barley Risotto
Pan fried salmon laid over asparagus and sautéed sliced mushroom risotto. Garnished with asparagus tips and salmon caviar.
Sirloin Steak with a Whiskey-Demi Sauce and Vegetables
Pan seared sirloin steak served with a whiskey mushroom demi-glaze, served with glazed oblique carrots, roasted Brussels sprouts and cauliflower colcannon.
A layered trifle dessert with spongy cake, raspberries and strawberries sprinkled with whiskey, then covered with a custard sauce. Topped with whipped cream and garnished with seasonal fruit.
Soft drinks, regular iced tea and flavored tea of the week.
July 6: Chef's Choice Buffet
July 11 and July 13: France
July 18 and July 20: Central Mexico
July 25 and July 27: Cajun
Aug. 1 and Aug. 3: Italy
Aug. 8 and Aug. 10; Chef's Choice
Aug. 15 and Aug. 17: Live Action Buffet
*Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish.