|
Dinner or Supper? Which Is It?
Dinner at the Roostertail is a tasteful event you and your guests will remember long after the dessert and coffee course is complete.
Supper at the Roostertail is equally superb. After all, have we not long been referred to as the famous Roostertail Supper Club?
No matter what you're accustomed to calling it - Supper or Dinner - you and your guests will be agree that The Tail's "meal of the evening" is a most memorably delicious dining time to experience.
PLATED DINNER SUGGESTIONS
All Entrees include Salad, Vegetable, Starch, & Dessert
SALADS
Traditional Salad
Crisp Iceberg and Romaine Lettuces garnished with Sugar Sweet Grape
Tomatoes, Cucumber Slices and House made buttermilk ranch dressing.
Garden Fresh Mesclun Field Greens
Maytag Blue Cheese, Mandarin Orange Segments, Crisp Tortilla Straws
with a choice of Sun Dried Tomato Balsamic Vinaigrette or a Raspberry
Vinaigrette.
Baby Spinach Salad
Tender Baby Spinach garnished with Wafer thin sliced Red Onion,
Plump Sun-Dried Michigan Cherries, Crumbled English Stilton Cheese,
Julienne Bosc Pears, Apple Cider Vinaigrette
Classic Roostertail Caesar Salad
Tossed to order
SOUP COURSE
Minestrone
Veloute of Mushroom
Cream of Broccoli
Vichyssoise (Cold Potato and Leek Soup)
Lobster Bisque
PASTA COURSE
Bolognese, Alfredo, Marinara, or Palomino Sauce served with penne pasta
DUAL ENTRÉE
*Char Grilled Prime Center Cut Filet Mignon (6oz) & Boneless Breast of
Stuffed Capon - $$ -
*Char Grilled Prime Center Cut Filet Mignon (6oz) & Herb Marinated
Skewered Jumbo Shrimp - $$ -
*Char Grilled Prime Center Cut Filet Mignon (6oz) & Broiled Maine Cold
Water Lobster Tail - $$$ -
ENTRÉES
*Char Grilled Center Cut Prime Filet Mignon (8oz)
*Grilled Stuffed Provimi Veal Chop (12oz)
With Parma Prosciutto, Sun Dried Tomatoes and Gruyere
*Roast Rack of Lamb Persillade
Served with Rosemary and Sweet Roasted Garlic Sauce
*Char Grilled New York Sirloin Madagascar
With a Brandy and Green Peppercorn Sauce
*New York Strip Steak (12oz)
“Sicilano” Amoygue Sauce
*Dijon and Herb Encrusted Lake Superior Whitefish
Lobster Beurre Blanc
*Grilled Free Range Capon Breast
Jus Lie, Artichokes, Carmelized Vidalia Onions and Basil Chiffonade
*Boneless Breast of Stuffed Capon*
VEGETABLE SELECTION
Braised Baby Carrots & Steamed Peapods
Tender Baby Carrots Sautéed in Whole Butter then cooked in Honey
and Fresh Squeezed Orange Juice
Green Beans Amandine
Fresh Green Beans Steamed to Perfection, Tossed in
Creamery Fresh Butter and Toasted Almonds
Seasonal Garden Medley
An assortment of in season vegetables bursting with flavor
Batonnet of Vegetables
Carrots, Garden Fresh Zucchini, Yellow Summer Squash and Succulent
Red Peppers: Sautéed with Extra Olive Oil & Garlic
Kahula Marinated Acorn Squash (April - December)
Steamed Asparagus Spears with Hollandaise Sauce (June – October)
STARCH SELECTION
Spice Rubbed Roasted or Boiled Redskin Potatoes
(Roasted or Boiled to match entrée selection)
Canadian Wild Rice Pilaf
With Crisp Bacon and Scallions
Dauphinoise Potatoes
With Caramelized Onions and Garlic Cream
Penne Rigate Al Dente
With Marinara or Alfredo Sauce
Smashed Redskin Potatoes
With Sweet Roasted Garlic Puree
Classic Duchess Potatoes
With Pecorino Romano
FINAL ACT
Customer’s Wedding
Cake Cut & Served
Deep Dish Caramel Apple
Personal Pie with Cinnamon Creme Anglaise
Midnight Chocolate Torte
On a pool of Raspberry Coulis
Puff Pastry with Fruit and Champagne Sabayon
Charlotte Charente
Ladyfingers Charente Bavarois finished with Mousseline and Chocolate
Sauces
New York Cheese Cake
Ice Cream Sundae Bar
Flambéed Crepes Suzette with Fruit
DESSERT DISPLAYS
Slice of Life Sweet Table
Chef’s Selection of Cakes, Tortes & Pies
Roostertail Sweet Table
Whole & Slice Cakes, Tortes, Pies, Miniature Pastries, Fresh Fruit
Miniature Sweet Table
Fruit Tartlets, Mazerines, Cream puffs, Éclairs, Cannolis, Chocolate
decadence and Tosca. Lady Locks, Napoleons, and Tuxedo Strawberries
Deluxe Sweet Table
Whole & Slice Cakes, Tortes, Pies, Miniature Pastries, Fresh Fruit.
Flambéed Crepes Suzette
Banana Foster
With Vanilla Ice Cream
* CONSUMER ADVISORY – Notice, consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
Room minimums may apply, 20% gratuity and 6% Michigan sales tax – 2006 prices.
Split menu charges may apply * Vegetarian substitutions available * Custom menus available upon request
| 
