Calendar - Dining Room

New Year’s Eve Dinner

Fine-Dining Style

Saturday, December 31^st, 6 – 9 p.m.

Appetizer:

Homemade Lobster bisque with Lobster Claw

Shrimp cocktail with traditional red sauce

Pan seared Scallops served over Angel Hair Pasta

 With a Saffron Dill Cream

Salad:

Wedge of Iceberg lettuce with diced Roma tomato, European cucumber, and Artichoke Heart and Parmesan Peppercorn Dressing

Entrée:

(All entrées served with Mushroom shaped Potato and Baby vegetable medley)

Bacon wrapped Pork Filet: Twin Pork Filets wrapped in Bacon and served over a Pork Red Wine Reduction $39

Red Snapper Oscar topped with Asparagus Spears, Lump Crab Meat and Cajun Spiced Hollandaise sauce $45

Beef Tenderloin with a Creamy Cognac Peppercorn sauce served over sautéed Leek $48

Pan Seared Chicken Roulade: Chicken Breast pounded thin and rolled with Smoked Salmon and Sautéed Spinach, served over a Red and Yellow Pepper Cream $35

Dessert:

Bananas Foster with French vanilla ice cream

Homemade Chocolate Decadence Cheesecake

Homemade Apple Crepe with a Brandy Caramel

Orange Chocolate Cream Brulee

The Annual Christmas Brunch with Santa

Sunday, December 18^th, 11 a.m. – 2:00 p.m.

Carved: Smoked Prime Rib

 Roasted Turkey and Ham

Chicken Ala Rein Soup

Chicken Florentine

Stuffed Pork Loin with Crawfish Stuffing

Mashed Potatoes with Turkey Gravy

Candied Yams

Cornbread Giblet Dressing

Corn Soufflé

Green Bean Casserole

Maple Glazed Baby Carrots

Broccoli with Cheese

Waldorf Salad

Five cup Salad

RPCC Salad Bar

Smoked Salmon Platter

Chef’s Pumpkin Cheesecake

Pumpkin pie,

Pecan pie

RPCC Dessert Bar

Drinks: (Eggnog, and Warm Apple Cider)