Classic Hors D’oeuvres Orange Kissed Pistachio Brie Triple crème brie nestled in phyllo with our own sweet and savory Cointreau pistachio crumbs
Escargot en Croute Classic French preparation with Helix snails, garlic and white burgundy – wrapped in buttery puff pastry
Thai Spring Rolls Glass Noodles and Julienne Asian Vegetables wrapped in golden wontons – sesame ginger sauce
Apple Dill Smoked Trout Delicately smoked brook trout with sliced English cucumbers – Crispin apple dill sauce
Tomato Dill Bisque “Cordial”* Vine ripened heirloom tomatoes blended with fresh dill and a touch of cream
Lobster Bisque “Cordial” Tender lobster simmered with sweet sherry wine and rich cream
Spanikopita Baby spinach and tangy Greek feta cheese baked in buttery phyllo – cucumber yogurt
Crab Rangoon Delicate blend of Crab, cream cheese and green onion wrapped in crisp wonton – sweet and sour red chili
Asparagus and Asiago “Cigar” Tender Asparagus and Asiago Cheese wrapped in phyllo – dusted with Hungarian Paprika
Smoked Salmon Tulip Applewood smoked Atlantic Salmon nestled in petite Persian cucumbers with capers and fresh dill – Stoli Citron Vodka cream
Wild Mushroom Streudel Sautéed Shiitake and Crimini mushrooms with a velvet sherry cream – aged Parmesan gratinée
Peppadew Antipasto Skewer* Pickled sweet piquanté peppers, charcuterie meats, Greek olives and imported cheese
Mediterranean Pita* Pita Crisp with House Made Hummus, Crumbled Feta and our own cured Olive Tapenade
Onion Crusted Chicken Bite size breast of chicken crumbed in parslied onion panko – drizzled with our own honey butter
Veggie Stix and Dip Individual “shots” of colorful fresh vegetables nestled in Signature house dip
Chicken and Lemongrass Potstickers Aromatic lemongrass and chicken filled wontons – sweet Thai chili sauce
Moody Blue Blini Petite Russian “pancake” with rich fruitwood smoked blue cheese mousse – apricot lacquered walnuts
Chicken Satay Charcoal grilled skewers of Thai marinated chicken – spicy peanut sauce
Truffled Potato Croquette Riced potatoes and white truffle oil – crème fraîche and chives
Tandoori Chicken Grilled chicken kabobs marinated in yogurt and Indian spices – glazed with spicy mango chutney
Asparagus & Red Pepper Risotto Arborio rice blended with fresh asparagus, red peppers and Fontina cheese, tossed with crispy panko Kalamata & Chévre Tart Kalamata olives and creamy goat cheese baked in a tiny tart Roasted New Potato* New potatoes with caramelized onion, creamy Gorgonzola and locally smoked hickory bacon Délice Figs Calimyrna figs, triple crème brie topped with our savory House roasted spiced pecans – balsamic glaze Fig and Fontina with Lavender Phyllo Figs poached with lavender flowers then blended with tangy Fontina cheese, wrapped in layers of buttered phyllo dough – baked to a golden brown Pear and Roquefort Star Poached diced pears topped with French Roquefort cheese then wrapped in layers of buttered phyllo dough Toasted Coconut Shrimp Jumbo Asian tiger prawns rolled in sweet coconut and fried to a golden brown – raspberry wasabi sauce Shrimp & Grits A southern favorite! Ahi Tuna Tartar A refreshing fusion of Sushi grade yellowfin tuna, ripe avocado and fresh lime – wasabi rice crackers Maryland Crab Canapés Jumbo lump crab gently folded in our lightly spiced cream sauce – rich buttery crumb topping 16 10
THE LODGE AT MOUNTAIN SPRINGS LAKE
Chicken Quesadillas Our version of the classic Mexican favorite with a blend of Monterey Jack and cheddar cheese – southwest guacamole Filet Mignon Bruschetta* Pepper crusted filet mignon seared rare on petite herbed toast with a dollop of béarnaise aioli Petite Beef Wellington Savory Beef Tenderloin accented with wild mushroom duxelle wrapped in French style puff pastry – brushed with herbed butter. Tenderloin of Beef Crôustade* Sautéed filet of beef on buttered thyme crostini with Maytag bleu mousse – poached Anjou pear Petite Lamb Chop* Frenched New Zealand lamb encrusted with fresh herbs – minted apple butter Chili Rellenos Fire roasted jalapenos stuffed with Chorizo and Oaxaca cheese. Shepherd’s Pie Miniature herb tart filled with savory beef, vegetables, thyme and a dash of port wine – topped with cheddar mashed potatoes Rockin’ Reuben Roulades A classic Reuben wrap stuffed with corned beef and sauerkraut – thousand island dressing Piggies in a Blanket Cocktail franks wrapped in buttery puff pastry with spicy golden mustard Chicago Style Pizza A variety of your favorite deep dish pizzas – cheese, mushroom and pepperoni
