Appetizers
|
| Golden Pheasant Pate served with a Champagne
Mustard |
10 |
| Escargots with a Garlic and Parsley Butter |
10 |
| Scallops and Shrimp sautéed with Tomatoes, Garlic
and Garden Herbs |
12 |
| Smoked Trout served with a Horseradish and Sour
Cream Sauce |
12 |
| Frog Legs sautéed with Garlic Butter and White Wine |
12 |
| Lump Crabcake Brittany served with a Hollandaise Sauce |
12 |
| Croustade of Wild Mushrooms served with a
Bordelaise Sauce |
10 |
Soups
|
| French Onion Soup Gratine |
8 |
| Soupe du Jour |
8 |
|
|
Salads
|
| House Salad with Crumbled Blue Cheese and a French Vinaigrette |
8 |
| Caesar Salad with Garlic Croutons and Parmesan Cheese |
8 |
|
|
Golden Pheasant Inn on the Delaware Dinner Menu
Entrees
|
| Roasted Pheasant served with an Apple and Calvados
Sauce |
26 |
| Grilled Boneless Duck served with Sauce du Jour |
24 |
| Sautéed Medallions of Venison served with a Currant
and Cassis Sauce |
26 |
| Grilled Petite Lamb Chops served with a Roasted
Shallot and Mint Sauce |
24 |
| Sautéed Filet Mignon served with a Béarnaise Sauce |
28 |
| Shrimp sautéed with Garlic Butter, Garden Herbs and
White Wine |
24 |
| Roasted Rack of Lamb served with a Rosemary and
Thyme Sauce |
28 |
| Poached Atlantic Salmon served with a Champagne and
Shrimp Sauce |
22 |
| Scallops served with a White Wine and Lobster Sauce |
24 |
| Sautéed Medallions of Veal served with a
Morel and Demi Glace Sauce |
28 |