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.

ENTREE SALAD POTATO & RICE VEGETABLE

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

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Calla Lily Collection