Menu for Murder at the Vandy’s
PASSED APPETIZERS
- Pesto Infused Goat Cheese on A Crostini
- Honey Mustard Chicken
- Organic Garlic and Cheese Sausage wrapped in Puff Pastry
SUMMER GARDEN SALAD with Cherry Tomato, Cucumber, Red Onion, Shaved Carrot, and Fig Vinaigrette
FRESH DINNER ROLLS with Whipped Honey Cinnamon Butter
ENTREES (Choice of one)
BAKED STUFFED HADDOCK Fresh Filet Stuffed with a Wild Rice Blend and Spinach, Finished with a Cheddar Crumb Crust and served with Grilled Asparagus
FILET MIGNON 6-ounce Chargrilled Center-cut Tenderloin, Finished with Bearnaise and served with Dauphinoise Potatoes and Grilled Asparagus
CHICKEN MARSALA Boneless Chicken Breast Pan-seared, Finished with a Sauce of San Marzano Tomatoes, Mushrooms and Dry Marsala, and served with Dauphinoise Potatoes and Grilled Asparagus
EGGPLANT PARMESAN Peeled and Sliced Eggplant, Lightly Breaded, Pan Seared in Extra Virgin Olive Oil, Layered with Assorted Italian Cheeses and Florentine Marinara Sauce, Served Over Homemade Fettuccini