Our executive chef, Edward Hines, offers the following entrée choices this season. Dinner will be accompanied by our special Spring Roll Appetizer (fresh vegetables sautéed, then wrapped in phyllo dough and baked in the oven, finished with a teriyaki-ginger sauce), fresh baked breads, Caesar salad, a choice of desserts and coffee, tea and soft drinks. Or choose a selection from our extensive wine list. Vegetarian meals are available on request. Please call us with your menu selection as soon as possible. Menus are subject to change based upon availability.
Black Butte Beef Wellington - A choice filet mignon, topped with mushroom paté and wrapped in delicate puff pastry, baked to a golden brown. Presented with Chef Hines' Merlot Sauce and topped with a delicate béarnaise.
Chicken Cordon Bleu - Breast of chicken stuffed with Canadian bacon and Monterey Jack cheese, sautéed to a golden brown and served with Grand Mariner sauce.
Shasta Sunset Salmon - Fresh Pacific salmon oven baked and accompanied with lobster sauce and topped with a light cream basil sauce and sautéed scallops.
Pomegranate Marinated Rack of Lamb - Sweet-tart pomegranate adds intriguing depth to this dish. Served with selected spices and cous cous.