RETIREMENT - Otterbein
RETIREMENT - Otterbein
RETIREMENT - Otterbein
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The Willows Fine Dining<br />
Friday, February 15th , 2012<br />
Dining Menu<br />
All entrées include an appetizer or soup & salad<br />
<br />
<br />
Appetizers<br />
Stuffed Mushrooms<br />
Fried Green Beans with Dipping<br />
Sauce<br />
Roasted Red Pepper Hummus with<br />
Pita Chips<br />
Boneless Chicken Chunks with<br />
Dipping Sauce<br />
<br />
<br />
Soup & Salad<br />
Pumpkin with Roasted Apple<br />
& Bacon<br />
New England Clam Chowder<br />
House Salad<br />
<br />
<br />
Main Course Dishes<br />
Chef ’s Featured Entrees<br />
Prime rip cooked to perfection served aside an oven baked potato.<br />
A vegetable medley adds wonderful color to this dish<br />
A “Remember Summer ” attitude with a half-rack of St. Louis style<br />
barbeque rips, served with cole-slaw & French fries<br />
Airline chicken breast with tropical rum glaze on a bed of wild rice,<br />
served with a vegetable medley<br />
<br />
By the Bay<br />
Pan-fried Tilapia accompanied by cole-slaw & French fries<br />
Florentine Stuffed Sole on a bed of wild rice with a vegetable medley<br />
<br />
Little Italy<br />
Shrimp Scampi Ravioli with a creamy wine sauce served with a<br />
vegetable medley<br />
Grilled Chicken Picatta over Linguini Pasta<br />
Vegetable Primavera sauce on Linguini Pasta<br />
<br />
Dessert Feature<br />
Warm Bread Pudding with Bourbon Glaze<br />
Beverages<br />
Coffee, Hot Tea, Iced Tea, Water or Lemonade
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