Dinner Menu

Menus are Samples Only. Dishes and prices are subject to change.

Soups & Salads

Caesar Salad

Romaine Lettuce, Shaved Parmesan Cheese,
Sourdough Croutons
add chicken +3
add steak +4

Seasonal Soup

Chef’s Whim

Century House Salad

Artisan Lettuce, Cranberries,
Balsamic Dressing, Pine Nuts

Blackened Wedge Salad

Cajun Seasoned Grilled Iceberg, Onion, Local Tomato,
Prosciutto Crisp, Bleu Cheese Dressing

Appetizers

Escargot

Served traditionally with Garlic Butter and a French Baguette

Mini Salmon Cakes

6 Bite-Size Salmon Cakes, Arugula, and Lemon Aioli

Chef’s Cutting Board

Mini Baked Brie, Kalamata Olives, Agave Nectar
Assorted Cured Meats and Cheeses (changes seasonally)

Warm Parmesan Artichoke Dip

French Baguette, Herb Salad

Entrees

Pan Seared Long Island Duck Breast

Caramelized Pearl Onions, Peruvian Potatoes, Brussel Sprouts, Au Jus

 

Wild Boar

Smashed Potatoes, Wilted Spinach, and Poached Crab Apples with Porcini Mushroom Jus

Crispy Striped Bass

Fettucini, Asparagus, and a Red Bell Pepper Coulis

Vegetable Napolean

Grilled Tomatoes, Zucchini and Asparagus layered
with Braised Potatoes on a bed of Eggplant Caviar
with Red Bell Pepper Coulis

Bacon Wrapped Beef Tenderloin

10 oz Filent Mignon, Pont Neuf Potatoes,
Green Beans, Oyster Cream Sauce

Texas Flat Iron Steak

Yukon Mashed Potatoes, Crispy Onions,
Green Beans, Merlot Demi-Glace

Grilled Campbell River Salmon

Roasted Butternut Squash, Kale, and Roasted Clementines

Chicken Fried Steak Tenderloin

Yukon Mashed Potatoes, Gravy,
Green Beans