Spring Wine Dinner
Sunday, May 27th
"A Touch of the Deep South"

Course 1
Frog legs a la French Quarter
Panko encrusted Southern fried Frog legs, crowned with a mushroom, onion and
Burgundy wine reduction, accompanied with garlic and herb Crostini.

Second Course
No Bite Snapper (Turtle soup)
A la Creole seasoned soup, slow roasted in house made beef and turtle demi glaze
then topped with fresh seasonal herbs and baked aged parmesan crisps

Third Course
Blueberry Sorbet
A refreshing mid-dinner treat cleansing the palate

Fourth Course
Southern Salad
Grilled Prawn on a bed of bacon infused Southern greens.

Fifth Course
Pecan Duck
Roasted pecan Duck leg and thigh Confit with ladled mushroom Chasseur sauce,
maple glazed smashed sweet potatoes and mustard greens

Dessert
Peachin* Streusel Pie
A slice of the South topped with house made peach cream

$75/person
Chef Frank Jones
Wine Commentator: David Coy
Dining Room & Banquet Manager: Carly Bauknecht

---

 

Bayside Dining Menu
SAMPLE FALL MENU

APPETIZERS

CHEF'S FLATBREAD
VARIETY OF TOPPINGS,
PLEASE ASK YOUR SERVER FOR TODAY'S SELECTION $8

CRISPY VEGETABLE SPRING ROLLS
ASIAN DIPPING SAUCE $8

RISOTTO ARINCHINI
TOMATO BASIL SAUCE $8

SALADS

BAYSIDE CAESAR
ROMAINE LETTUCE, PARMESAN CHEESE,
CRISP GARLIC CROUTON, HOUSE MADE CAESAR DRESSING $7

HOUSE SALAD
MIXED GREENS, ONION, BLEU CHEESE, CANDIED WALNUTS,
BERRY VINAIGRETTE, FRESH BERRIES $7

SOUPS

SOUP D' JOUR $6

ENTREES

GRILLED 8 OUNCE BEEF TENDERLOIN OR 12 OZ BEEF RIBEYE
ROASTED YUKON POTATOES,
SAUTÉED GARDEN BEANS, DEMI $32

CHICKEN PASTA
RAINBOW ROTINI PASTA,
FRESH SHAVED PARMESAN CHEESE, GARLIC CREAM SAUCE $24
SUBSTITUTE SHRIMP: $28
SUBSTITUTE SCALLOPS: $30

PAN SEARED HALIBUT
LEMON RISOTTO, SAUTÉED ASPARAGUS, RED WINE CREAM SAUCE $30

SCALLOPS
SCALLOPS BAKED WITH WHITE CHEDDAR CHEESE, PROVOLONE CHEESE, AND PARMESAN CHEESE BREAD CRUMBS, ASIAN RED RICE,
SAUTÉED SPINACH $28

GRILLED RACK OF LAMB
RUBY RED SMASHED POTATOES,
SAUTÉED BOHICA FARMS MAPLE GLAZED CARROTS, MINT DEMI $30

"ASK YOUR SERVER ABOUT MENU ITEMS THAT ARE COOKED TO ORDER OR SERVED RAW. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS."
BAYSIDE DINING

DESSERTS

STRAWBERRY RHUBARB COBBLER
VANILLA ICE CREAM, CARAMEL SAUCE $7

SWISS CHOCOLATE ICE CREAM
ESPRESSO, WHIPPED CREAM,
CARAMEL SAUCE, BERRY SAUCE $5

SORBET TRIO
MANGO, RASPBERRY, LEMON $7

CHOCOLATE TORTE OR MOLTEN CHOCOLATE CAKE
BERRY SAUCE $7

CARROT CAKE
CREAM CHEESE FROSTING $7

TIRAMISU
MASCARPONE FILLING, ESPRESSO SOAKED LADY FINGERS,
WHIPPED CREAM, CHOCOLATE SAUCE $7

---