Page 15 - Cardinal Golf Club

WEDDING PLANNING GUIDE
Appetizers
Salad of Sweet & Bitter Field Greens lightly tossed with a Balsamic Dressing Baby Red Leaf Lettuce with Rainbow Tomatoes & Toasted Almonds Spinach Salad with Goat Cheese, Roasted Red Peppers & Warm Pine Nuts Potato & Leek Soup with a Crispy Leek garnish
Roasted Carrot & Butternut Squash Soup
Spinach & Ricotta Cheese Stuffed Rotolo
Wild Mushroom Gnocchi, served in a Truffle Cream Sauce
Entrées
Roasted ‘‘AAA’’ Angus Strip Loin of Beef with Green Peppercorn Sauce
Stuffed Chicken Breast with Duxelle Mushroom & Spinach, served with a Tarragon Cream Sauce
Seared Salmon Filet with a Dill Chardonnay Sauce
Combination plate of 4oz. Beef Tenderloin & 4oz. Boneless Chicken Breast with a Rosemary &
Red Wine Reduction
8oz. Prime Rib ‘‘AAA’’ slow-roasted & hand-carved with Rosemary Jus
6oz. Tenderloin with 2 Jumbo Prawns served with Béarnaise Sauce
All Entrées are accompanied by roasted Red Pepper Mashed Potatoes,
Garlic Mashed Potatoes or roasted Red Skin Potatoes, and a medley of Seasonal Vegetables
Desserts
Chocolate Swirl Cheesecake round with Raspberry & Chocolate Coulis New York Cheesecake with Berry Coulis Triple Chocolate Tower Ice Cream Crepe with a Fresh Berry Compote Berry Brulé Tart Molten Lava Cake
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