Sample Alpenrose Menu



Starters

Maryland Crab Stuffed California Artichoke,
Sauce Hollandaise

Baked Brie En Croute, Horseradish Marmalade

Paradise Spring Field Greens and Watercress Salad
Strawberry, cashews, chevre, fig Infused Balsamic vinegar and lemon oil

Gallentine of Rabbit Paté, Cumberland Sauce

Brunswick Stew, Old Dominion


Main

Rack of Domestic Lamb, "Persille"
American Lamb pan-seared, painted with Dijon mustard, pressed with garlic-parsley breadcrumbs and roasted, Lemon Demi Glace, fresh mint jelly, whipped horseradish fingerling potato, fresh vegetable

Elk Loin, "Saint Hubertus"
Medallions of Sika Elk Loin sautéed with wild mushrooms flamed with brandy,
Hunter Sauce, fresh berries. German Spaetzle, fresh vegetable

Chateaubriand of Bison, "Maytag"
North American Buffalo Tenderloin smoked pepper crusted, pan-seared and roasted. White wine cream sauce made with blue cheese from Maytag, Wisconsin, chateau potato, and fresh vegetable

Stuffed Breast of Partridge, "Robert"
Chukar Partridge breast stuffed with broccoli, lobster claw, duxelle of mushrooms,
Nut crusted and baked. Sauce Beurre Blance, Risi Bisi, and fresh vegetable

Barramundi in Fennel Broth
Fennel poached Australian fresh water Bass, with wilted spinach and fennel salad
In broth with saffron capellini

Organic Produce Platter
Local Bio-Dynamically grown vegetables, cashew wild rice, pearl oyster mushrooms
Fingerling potatoes

Please note, this is a sample menu and is subject to change

Call (307) 733-3242 for reservations