SATURDAY NIGHT DINNERS  AT THE RYDE HOTEL

MAY PRIX FIXE DINNER MENU

May 2^nd, 23^rd, 30th

6:00 PM – 9:00 PM

SALAD

(Choice Of)

House Mixed Green Salad

Spring Greens with Tomato, Red Onion, English Cucumber, Blue Cheese Crumbles and Spiced Candied Walnuts With A Pear Vinaigrette

Caesar Salad

Romaine Lettuce Tossed With Garlic Croutons Shredded Parmesan Cheese And A Creamy Caesar Dressing

Second Course

(Choice Of)

New York Strip With A Peppercorn Crust, Garlic Butter Fingerling Potato Confit  And  A Baby Vegetable Medley

Shrimp Scampi Served Over A Creamy Garlic Polenta With A Baby Vegetable Medley

Slow Roasted Half Chicken With Battuti Sauce, Creamy Garlic Polenta With A Baby Vegetable Medley

Dessert

(Choice Of)

Riz Au Lait With Caramel And Amond Brittle

Cheesecake With Strawberry Licor  de Naranja Sauce

Coffee or Tea

$25.00 per person plus tax and gratuity

Chef David Nielsen