Graduation Dinner 2010

Pre fix dinner 45~
Choose one item from each group.

FIRST COURSE

Seafood Bisque ~ A classic combination of shrimp, scallops and clams in a tarragon cream tomato clam broth.
Spring Garden Salad ~ fresh mixed field greens with your choice of Vinaigrette, Caesar, Green Goddess, Creamy Bleu Cheese or Ranch

SECOND COURSE

Tex-Mex Rattle Snake Pasta ~ Tortellini pasta in a tomatillo lime chili pepper basil cream sauce.
Lobster Crab Ravioli ~ Simmered in a tomato fennel leek cream sauce with Langoustines.
Kentucky Bourbon Black Angus Sirloin ~ Grilled sirloin steak with Jack Daniels pan drippings gravy and mushroom caps. Served with scallion smashed Red Bliss potatoes and grilled asparagus.
Garlic Chicken ~ Roasted, split and boned. Topped with a roasted garlic sherry wine reduction. Served with scallion smashed Red Bliss potatoes and baby green beans.
Grecian Eggplant ~ Grilled eggplant topped with tomatoes, feta, and mozzarella cheese. Served with lentil couscous, roasted red peppers, and basil-coated pita points.
Roasted Wasabi Salmon ~ Drizzled with hoisin-Siracha chili sauce. Served with Thai peanut lo mien noodles and grilled asparagus.
Tarragon Chicken ~ Roasted, split and boned simmered in a tarragon cream sauce with scallions smashed Red Bliss potatoes and baby green beans.

THIRD COURSE

(coffee and tea included)

Thank you for choosing Blue Stone
(20% gratuity plus tax will be added to your bill)