2010's Gastronomic Delights!

First Course - Roaster Red Pepper Caesar Salad A fresh salad with roasted red peppers and served with your choice of Roasted Red Pepper Cream and Garlic dressings.
Main course - (choice of one...)
Fresh Lemon Sole A firm and flaky fillet of Lemon Sole which has been topped with an herb lobster topping and dressed with a Lemon Dill Chardonnay Beurre Blanc.  Perfectly accented with an herbed wild rice blend.
Beef Medallion A delicious beef medallion with Italian Herb and Chevre Cheese, topped with a roasted shallot and Shiraz demi-glace.  Paired with a helping of Portabella Mushroom and Mozarella au Gratin potatoes.
Stuffed Portabella Mushroom A succulent slice of Portabella, stuffed with four cheeses and roasted red pepper coulis and served with an herbed wild rice blend.
All entrees are served with a mix of green beans and julienned carrots. (NOTE:  Pictures may show different side dishes than description.  Menu will be as described in text description.)
Final Course -  Decadent Dessert A sinfully rich Creme Brulee, set in a chocolate cup.

 

Thank You Chef Mike...

The Radisson's Chef Mike has once again put his vast culinary experience to work to create this year's dinner menu. The RRD committee of "tasters" had some tough decisions to make... because EVERYTHING they had to choose from was so good!

But after deliberation and debate, the final choices were made. With no further adieu, here is your 2010 Red Ribbon Dinner menu....