THE COLONNADE ROOM Monday, November 9, 2020 Tuesday, November 10, 2020 Wednesday, November 11, 2020 ROAST TURKEY* RACK OF LAMB * FILET MIGNON* Tender Slices of White and Dark Slow Roasted Rack of Lamb Filet Mignon grilled to your Roast Turkey Served over Sliced to Your Temp Served with Taste and Served with Traditional Stuffing and Parsley and Garlic Demi-Glace Béarnaise Sauce on the Side Topped with Turkey Gravy CHICKEN CORDON BLEU JUMBO GARLIC SCALLOPS BRAISED OX TAIL Boneless Chicken Breast filled Scallops sautéed and served in a Delicious Braised Ox Tail with with Ham and Swiss Cheese Sesame Garlic Sauce Fresh Herbs and Natural Juices Lightly Breaded Served with Supreme sauce BLUE ZONES INSPIRED GRACIE’S BLUE ZONES INSPIRED RED BEAN SPECIAL STUFFED TOMATO AND SWEET POTATO HASH BLUE ZONES INSPIRED ZUCCHINI Roma Tomatoes filled with A Nutrient dense Dish Filled with NOODLES WITH LENTIL Spinach, Kale, Mushrooms, and Flavor Red Beans, Diced Sweet Carrots, Celery, Zucchini, Basil Squash topped with toasted Potato, Shallots, Garlic and Fresh and Lemon tossed with a Lentil Cashews Thyme and Spring Onion Sauce CHEF’S SPECIAL CHEF’S SPECIAL CHEF’S SPECIAL Veterans Day Favorite Creamed Cheese Manicotti Covered in Meat Steak Quesadilla served with Chipped Beef, Toast Points, Navy Sauce paired with Garlic Bread and Chips, Fresh Guacamole and Potatoes and Green Peas Pickled Italian Vegetables Tropical Fruit Salad CATCH OF THE DAY CATCH OF THE DAY CATCH OF THE DAY Pan Broiled Salmon with Capers Baked Salmon with Lemon Aioli Grilled Mahi Mahi with Sweet Chile Glaze Soup: Lobster Bisque Soup: Chicken Noodle Soup: Albondigas (Mexican Salad: Italian Chop Salad Salad: Tossed Garden Meatball) Sides: Jasmine Rice, Baked Sides: Mashed Potatoes*, Salad: Apple and Bleu Cheese Potato*, Asparagus*, Stir Fry Cornbread Stuffing, Green Beans*, Salad Blend Mixed Vegetable Blend Sides: Roasted Butternut Squash, Yellow Rice*, Steamed Broccoli, Sautéed Mushrooms*
Thursday, November 12, 2020 Friday, November 13, 2020 Saturday, November 14, 2020 MEMPHIS BBQ SPARERIBS SHORT RIBS PRIME RIB* Juicy Pork Spareribs Slow Cooked Boneless Short Ribs Slow Slow Roasted Prime Rib of Beef and Basted with Memphis BBQ Mop Cooked and Served in its own Served with Au Jus Sauce Delectable Gravy ROAST HALF DUCK BREAST CHICKEN STROGANOFF LOBSTER NEWBURG Half Duck slow Roasted and Chunks of dark thigh meat chicken Succulent Lobster meat in a rich Crisped served with Raspberry simmered with Onions, mushrooms, Newburg Cream Sauce with Puff sauce on the side and Sour Cream Gravy over Egg Pastry Noodles BLUE ZONES INSPIRED BLUE ZONES INSPIRED CHICKPEA AND BROWN RICE BLUE ZONES INSPIRED SWEET IMPOSSABLE BURGER Mildly Spiced Carrots, POTATO CAKES * A Meatless alternative Burger Chickpeas, Sweet Peppers, Sweet Potatoes Cakes served with made of Plant based ingredients Green Onion and Golden Raisins Lime and Avocado on a Bun over Brown Rice
CHEF’S SPECIAL CHEF’S SPECIAL CHEF’S SPECIAL Corned Beef with Cabbage and Italian Sausage Sandwich topped Lamb Stew served in a French Garlic Mashed Potatoes with Peppers & Onions on a Bread Bowl with Oven Roasted Hoagie with Pasta Salad and a Potato and Cauliflower CATCH OF THE DAY side of fresh fruit CATCH OF THE DAY Baked Flounder with Fresh Dill CATCH OF THE DAY * Pan Broiled Grouper with Key Soup: Tomato Grilled Salmon with Sweet Lime Butter
Tomato Salsa Soup: New England Clam Salad: Stuffed Avocado Chowder Sides: Garlic Mashed Potatoes*, Soup du Jour: Steak and Potato
Macaroni and Cheese, Seasoned Salad: Shrimp Caesar Collard Greens, Steamed Broccoli* Salad: Seafood Sides: Oven Roasted Yukon Gold Sides: Cous Cous, Wild Rice Potato*, Rice Pilaf, Creamed Pilaf*, Mixed Fresh Vegetables*, Spinach, Cauliflower* Roasted Tomatoes Week 4 Please choose 2 sides for each entrée. Please Email orders to [email protected] or Call 591-4851 between 1pm and 4:30 pm Dining room is open for reservations Please Call 438-4668 between 12 noon to 3pm daily. Dinner service is at 5:30 pm