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October Dining Promotions in the Jack Buck Grille
Pri Fix Meal Call Three for Thirty
October 2nd & 3rd
Three Course Meals
$30.00
First Course
WALDORF SALAD
A classic salad first served at the Waldorf Astoria in New York
A medley of apples, walnuts and grapes in an orange infused mayo on Bibb lettuce
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FRENCH ONION SOUP
Sweet onions are nestled in a delectable broth
And covered with by a blanket of French Swiss Cheese
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OYSTERS ON THE HALF SHELL
Wellfleet Maine Oysters served with lemon
Entrees
BROWN SUGAR GLAZED SALMON
Dressed with mandarin orange Beurre blanc on sorrel
With white cheddar risotto and grilled asparagus
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ROSEMARY SCENTED ROAST CHICKEN
Garnished with a rich morel cream sauce,
On Yukon gold and leek gratin with green bean bundles
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APPLEWOOD SMOKED PRIME RIB OF BEEF
Served with cabernet au jus, cream horseradish,
Twice stuffed baked potato and seasonal medley of vegetables
Dessert
KEY LIME PIE
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STRAWBERRY CHEESECAKE
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BROWN & CINNAMON PEACHES OVER VANILLA ICE CREAM
Jazz Night
October 9th & 10th
42 per person 80 per couple
First Course
PARMESAN CRUSTED OYSTERS
On Seasonal Tomatoes and Grilled Corn Salsa
With Cilantro, Roasted Red Peppers Olive Oil
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TURTLE SOUP AU SHERRY
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CRISP ROMAINE SALAD
Hearts of Romaine, French bread Croutons, Chopped Eggs, Smoked Bacon
Black Peppercorn Buttermilk Dressing
Entrees
POTATO CRUSTED STRIPED BASS
Served over Arugula, Roasted Artichokes, Tomatoes, Oyster Mushrooms
Drizzled with Meyers Lemon-Thyme Oil
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SEAFOOD ETUFEE
Gulf Coast Shell Fish& Shrimp with Peppers, Onions, Tomatoes and Tasso
Slowly Cooked in a Rich Stock
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BLACKBERRY & BOURBON BRUSHED CHICKEN
Served Creole Style with Blue Crab and Skillet Cornbread
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WHISKEY SMOKED BEEF TENDERLOIN
On French Potato Puree, Roasted Mushrooms, Spicy Tobacco Onions and Pan Reduction
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SLICED LOIN OF COLORADO LAMB
Char-grilled and Creole Mustard Crusted with Garlic Roasted Boulanger Potatoes
Dessert
WARM PECAN PIE
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CREOLE BREAD PUDDING W/ WHISKEY CREAM
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FRENCH CRÈME BRULEE
New England Clam Bake
October 16th, 17th, 23rd & 24th
$35.00
Served Family style
First Course
Cole Slaw, Three Bean Salad, Cottage Cheese w/ Green Onions
Assorted Breads & Butter
Tossed Salad with Toppings and Dressing
Entrée
Boiled Little Neck Clams, Blue Hill Bay Mussels, Whole Lobster
Baby Red Potatoes and Corn on the Cob
Dessert
Berry Cobbler with Ice Cream
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