Full Four Course Candlelight Dinners include; Appetizers, "Specialty House Salad", Hot Fresh Bread & Butter, Main Course, Desserts, Coffee, Tea or Soft Drinks

Amaretto Chicken wild rice or noodles, vegetables $34.00

Baked Lasagna vegetables $34.00

California Chicken wild rice or noodles, vegetables  $34.00

Chicken Diane wild rice or noodles,  $34.00

Fettuccini Alfredo vegetables $34.00

Honey Mustard Chicken wild rice or noodles, vegetables  $34.00

Stuffed Herbed Chicken Breast wild rice or noodles, vegetables $34.00

Tarragon Dijon Chicken  wild rice or noodles, vegetables

$34.00

Beef Stroganoff w/ Parslied Noodles  vegetables$39.00

Champagne Chicken wild rice or noodles, vegetables $39.00

San Francisco Chop buttered noodles, vegetables $39.00

Baked Salmon; wild rice or noodles,,  vegetables $44.00

Mahi Mahi wild rice or noodles, vegetables $44.00

Filet Mignon w/ Sautéed Mushrooms sliced baked potato, vegetables  $55.00

ServSafe Certified

 
LEMON CURD

2cups sugar
1 cup butter or margarine
3 tbs grated lemon rind
2/3 cup fresh lemon juice
4 eggs, lightly beaten

Combine first 4 ingredients in top of double boiler. Bring water to a boil. Reduce heat to low; cook over simmering water, stirring constantly, until butter melts. Gradually stir about ¼ of hot mixture into eggs; add remaining hot mixture, stirring constantly. Cook over simmering water stirring constantly, until mixture thickens and coats a metal spoon (about 15 minutes. Remove from heat and cool. Yield: 2 ½ cups.

TO STORE: Refrigerate in a tightly covered container up to 2 weeks

TO SERVE: Serve over slices of pound cake or ginger-bread.