Calla Lily Collection
Enjoy a choice of three standard hors d’oeuvres, served salad, two entrees served on each plate with two sides, oven fresh rolls, sweet cream butter, decaf & regular coffee, hot tea.
Beef Selections
DIJON-CRUSTED BEEF TENDERLOIN
Dijon and herb-crusted beef tenderloin, sliced and served with a Bordelaise sauce
FILET MIGNON
Grilled filet mignon w Madeira wine reduction
MEDALLIONS OF BEEF
Twin medallions, touched with a wild mushroom demi-glaze
Chicken Selections
CHICKEN FLORENTINE
Breast of chicken, stuffed with spinach, oven-roasted tomatoes, Swiss cheese, sauce Veloute
CHICKEN ROMANO
Boneless breast of chicken, sautéed in Romano cheese batter w lemon butter sauce
CHICKEN DUXELLE
Chicken roulade, filled with a mushroom or bread stuffing and served with an apricot-cherry reduction
APRICOT CHICKEN ALA SPRINGWOOD
Boneless breast of chicken, filled with a blend of cream cheese, apricots, brie, portobello mushrooms & wrapped in puff pastry
Seafood Selections
SALMON OR FLOUNDER FLORENTINE
Filet of salmon on a bed of sautéed spinach & shallots, topped w mustard dill sauce
GINGER SOY MARINATED & GRILLED FILET OF SALMON
Filet of salmon marinated in ginger soy sauce & grilled to perfection
MARYLAND CRABCAKES
Lightly seasoned, sautéed crab cakes, served w Remoulade & red pepper sauce
ORANGE ROUGHY W CRAB
Filet of orange Roughy with crab meat, topped w a parmesan cheese & scallion mixture
Vegetarian Specials
PASTA PRIMAVERA
Penne pasta with sautéed seasonal vegetables & a roasted red pepper cream sauce
PORTOBELLO NAPOLEAN
Portobello mushroom layered with peppers, spinach, ricotta and feta cheeses served with a roasted tomato and garlic cream sauce
STUFFED EGGPLANT PARMIGANA
Eggplant filled w ricotta & spinach, topped w Marinara sauce & provolone cheese
SALAD
SPRINGWOOD GARDEN SALAD
Romaine lettuce & spring mix w fresh strawberries, dried cranberries, walnuts, crumbled bleu cheese w balsamic & basil dressing
CAESAR SALAD
Romaine lettuce, Caesar dressing, fresh croutons & freshly shaved Parmesan cheese
POTATO & RICE
Springwood twice baked potatoes
Dauphinoise potatoes (variation of scalloped)
Roasted red bliss w olive oil, basil & garlic
Roasted red bliss, mashed with garlic & caramelized onion
Sweet pea risotto w green onion & pecorino Romano cheese
Rice pilaf with white raisins and almonds
VEGETABLE
Bouquetiere of fresh vegetables (carrots, broccoli, cauliflower)
Fresh green beans almondine (or roasted cashews)
Fresh asparagus w lemon butter
Broccoli spears w orange basil butter
Fresh carrots Lyonnaise