Chateau Hathorn

sauteed with herbs, shallots garlic, tomatoes and mushrooms

changes daily, please ask your waitress

herb butter

assorted seafood with a light (chardonnay creme sauce)

sauteed strips of chicken tenderloins with brandy-tomato dressing

seasonal

port wine demiglaze and sauteed wild mushrooms

veal scaloppini, lightly breaded and pan sauteed

strips of veal in a white wine mushroom creme sauce

served with organic greens vinaigrette

vanilla ice cream with melted swiss chocolate tolberone

with vanilla sauce

with all fresh fruit

with vanilla ice cream