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Library Restaurant
Baked with Gruyere cheese.
Blackened filet tips served with bearnaise.
Baked in crock with herb garlic butter.
Traditional. served with chef's cocktail sauce.
Cold seared filet with onions, capers, oil & parmesan.
Cold water tail served with chef's cocktail sauce.
Topped with crostini & gruyere cheese.
Caribbean cream of crab with sherry, almonds and burnt creme.
Prepared tableside.
Romaine lettuce with creamy romano dressing, English cucumber & danish blue cheese.
Romaine lettuce with balsamic dressing, English cucumber & feta cheese.
Sauteed with capers & lemon butter.
Over cream spinach & toasted hollandaise.
Sauteed breast with artichokes & mushrooms.
With angel hair pasta & sun-dried tomato pesto.
Roasted boneless breast long island duckling with oranges.
Roasted boneless breast long island duckling with cherries.
Served with Parisian mushroom sauce.
Prepared table-side with creamy mushroom demi.
Prepared table-side with creamy mushroom demi.
Colorado lamb broiled to perfection.
Filet mignon & Maine lobster tail.
Served with drawn garlic butter & sauce cardinal.
Sauteed spinach with bacon and anisette.
Green beans sauteed and seasoned with Chef's special spices.
Tender button mushrooms sauteed in white wine and garlic.
Menu for Library Restaurant provided by Allmenus.com
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