Elegant Dinner Train Menus

Prepared by – Elite Catering & Bakery of Baraboo, WI | 608-355-2456

Each meal will consist of an appetizer, soup and salad, choice of one entrée, dessert and home-made breads and rolls w/ piped butter provided by Elite Catering & Bakery of Baraboo WI  608 355-2456

Menu for October 6, 13 & 20, 2018

Appetizer Homemade crustini assortment with roasted garlic hummus, cold poached scallops in lime remolade and oriental rouladens Soup Creamy Bavarian Pork soup with Diced Potato, Root Vegetables, Sour Crème and Swiss cheese twill Salad Sweetheart Salad with crisp greens, roasted vegetables and peppers, spiced pumpkin ‘croutons’, fresh berries all tossed in a maple essence vinaigrette Entrée (choose one) Butter Poached Vietnamese Catfish set on Mixed Wild Rices with Lemon pepper cream and Herb roasted vegetables Or Grilled Tenderloin of Beef on Portabella Mushroom Cap with Black Raspberry sauce, Stuffed Yukon Gold potato and caramelized root vegetables Or Greek Chicken ‘Wellington’ with Mushroom Duxelle filling, Braised Spinach, Feta Cheese crumbles set in Flakey Puff Pastry on a rich cheesy Mornay style sauce with pan-braised vegetable garnish Or Eggplant Parmesan – encrusted tender eggplant in parmesan cheese crust with Italian herbs, braised cherry tomato coulis and accompanied by a fresh Caprise salad of Roma Tomatoes, fresh Basil and Balsamic Vinegar on fresh spinach with fresh Mozzarella pearls Dessert Fresh Berries in Cream over Flaky pastry with Chocolate Mousse garnish and caramelized Peach Melba

 

Menu for February 16, & May 11, 2019

Appetizer Curried Chicken Puffs, Crudité of Home-grown Garden Vegetables with Dill Weed Dip, Harlequin Terrine of Spinach and Feta and Olive Tapenade with Flat Breads Salad Classic Caesar Salad tossed with Caesar Dressing of the Drake Hotel, Chicago, Seasoned Croutons, Parmesan Cheese and Fresh Cracked Black Pepper Soup Cheesy Wisconsin Broccoli Soup with Garlic Croutons and Aged Shredded Cheddar Entrée (choose one) Herb Encrusted Roast Tenderloin of Beef on Red Wine Butter Sauce with Baby Twice Baked Reds and Buttered Vegetable Melody Or Pan Seared Canadian Walleye Pike served with Brown Butter Sauce on Egg Noodles Vienna Style and Asparagus with Citrus Jus Or Roasted Stuffed Breast of Chicken, Old World Style with Sage & Cranberry Stuffing, Glazed Breast with Apple Chicken Bordelaise and Braised Vegetables Or Pan Seared Eggplant Parmesan served with Tomato Basil Sauce and Mixed Vegetable Sauté Dessert Apple Harvest Trio: Apple Crisp with vanilla crème and Oatmeal Crumble, Apple Cinnamon Turnover Pastry and Caramel Apple Flambé