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Entrees
(For large groups menu may be limited to 3-4 entrees)
Capellini Kellar
Angel hair pasta with olive oil, fresh basil, vine-ripened tomatoes, capers,
and oven roasted garlic.
Roast Prime Rib of Beef Blackstone
Aged and slow herb-roasted to perfection. Served with
baked Idaho potato and a bouquet of fresh vegetables.
Beef Wellington Larsen
Our Chef's Specialty
Baked to perfection in a light pastry shell with port wine sauce, potatoes of the day, and
a bouquet of fresh vegetables.
Pasta Primavera Herrmann
Rotelli rainbow pasta with fresh vegetables and your choice of cream sauce or marinara sauce.
Filet Mignon Thurston
In a Merlot sauce, broiled to perfection with baked potatoes and fresh vegetables.
Filet of Norwegian Salmon Vernon
Grilled and served with lemon dill sauce,
saffron rice, and fresh vegetables.
Chicken Allakazam
Sautéed skinless chicken breast served with tri-color peppers, in a bed of parmesan mashed potatoes.
Veal Scaloppini Dante
With marsala mushroom sauce, saffron rice,
and fresh vegetables.
Vegetarian Lasagna Ose
Cheese, spinach, eggplant and roasted red peppers
with a sweet chili tomato sauce.
Seafood Pasta Houdini
Linguine with shrimp, calamari and scallops
in a cream or marinara sauce.
Fettuccini Alfredo Cardini
With cream sauce or Napoletana tomato sauce.
The Original Victorian Festalboard
A magical selection of salads & appetizers fresh from our magical gourmet garden; a meal in itself with ever changing variety. The Festalboard may include some of the following house specialties:
Pate Maison, Seafood Salad, Calamari and Fresh Peppers, Tomato & Basil Mozzarella, Ambrosia Victoria, Chinese Chicken, Belgian Endive, Norwegian Style Gravlox, Sweet Mushroom Salad, Artichoke Heart Supreme, Cucumber and Broccoli salad, and a selection of cheese and fresh fruit.
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