Wednesday, March 3, 2010

Restaurant Week at the Hampshire House

Dinner Menu
Choice of Starters

Lobster Bisque
Our traditional recipe with a splash of sherry

Cream of Asparagus
Garnished with Asparagus tips and laced with Essence of truffle

Organic Tender Garden Greens
Sprinkled with sweet white balsamic and raspberry vinaigrette

Baby Spinach Salad
Topped with Parmesan crisps
and a warm cob smoked bacon dressing

Choice of Hampshire House Creations

Herb-Crusted Rack of Lamb
Served with grilled asparagus, pine nut mashed potatoes
and drizzled with a cranberry-mint reduction

Pan-seared Tenderloin of Beef
On a grilled portobello mushroom with foie gras roasted bliss potatoes, haricot vert and a sweet port demi glace

Oven-Roasted Filet of Atlantic Salmon
Over basmati rice and baby vegetables drizzled with
a roasted tomato coulis

Slow-Roasted Cornish Game Hen
Served over truffled polenta, dried apricot and cranberries
and petite squashes

Grand Finale
Hampshire House dessert creation

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