The Bird & Bottle Inn Dinner Menu

for Diane and Mike's Wedding

 

(The Three-course dinner includes choices of appetizer, salad, and entree.)

 

Champagne Toast

Appetizers

Herbed Goat Cheese in Puff Pastry, Pear Sauce

Portabella Mushroom   

(filled with spinach, Gorgonzola cheese and Artichoke hearts finished with a Balsamic reduction)

Crab cakes Bird & Bottle, Remoulade Sauce

Shrimp Cocktail

 

~ ~ ~

House Salad of Five Greens, Balsamic Vinaigrette with or without Gorgonzola Cheese

 

Homemade Pumpkin Bread $2.50 per loaf

 

Entrees

~ Oven Roasted Breast of Chicken

with ratatouille and haricotverts

~ Grilled Crescent Duck Breast

with wild mushroom risotto, Port wine demiglace

~ Grilled Certified Angus Sirloin

with Dauphine potatoes, Porcini demiglace

 

~ New Zealand Rack of Lamb

Horseradish and Dijon encrusted, with demiglace and Montrachet potato cake

 

 

 

Dessert, Pastries and Champagne back at the Sinacores

 

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