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Fall Harvest Week 2019 at Riverwinds

Course One

*Pumpkin Ravioli~ Pumpkin raviolis sautéed in a butter sage sauce

*Sweet Chili Calamari~ Tender calamari & banana peppers
crispy fried & tossed in our sweet chili glaze

*Homemade Crab Dip~ Blend of lump crab meat, chives, creamed cheeses, celery, onion & old bay baked & served with tortilla chips

Course Two

*Chef’s Autumn Harvest Soup

*Autumn Garden Salad~ Mixed greens, apple slices, craisins, & crispy bacon, topped with a maple Dijon vinaigrette

Course Three

*Penne Jambalaya~ Sautéed chicken breast, Italian sausage, mushrooms, & cherry tomatoes,
creamy blush sauce over penne pasta

*Shrimp & Gnocchi~ Sautéed jumbo shrimp, gnocchi, & cherry tomatoes in a creamy white wine sauce

*Crab Cake~ Broiled crab cake topped served over parmesan potato crisps & grilled asparagus, topped with a lemon aioli

*Honey Garlic Glazed Salmon~ Pan seared salmon filet topped with a sweet garlicy glaze over mashed red bliss potatoes,
& autumn roasted vegetables

*Petit Filet Mignon~ Chargrilled petit 6 oz. Filet Mignon over our mashed red bliss potatoes & autumn roasted vegetables
finished with a port wine demi glaze

*Pork Chop~ Grilled bone-in pork chop with baked sweet potato & roasted Brussel sprouts, finished in pork au jus

*Apple Cider Chicken Breast~ Apple cider glazed chicken breast pan served with apple slices, rosemary, & craisins
accompanied with a baked sweet potato

Course Four

Homemade Fruit Tart OR Ice cream