Be Our Guest

December 2016 Be our Guest Dinner Review includes:

  • Photos of the Restaurant decorated for the holidays
  • Photos of the menu
  • Review of the appetizer: Assorted Meats and Cheeses served with Cornichons, Pickled Onions, and Toasted Baguette  
  • Review of the entrees: Roasted Lamb Chops served with Potato Pave, Artichokes, Tomato Salsa, and Lamb Demi-glace, Grilled Strip Steak with Garlic Herb Butter and Pomme Frites, and Braised Beef served with Seasonal Vegetables (asparagus), Baby Potatoes, Balsamic Caramelized Onions, and topped with crispy Potato Curls
  • Review of the desserts: The “Grey Stuff”, Triple Chocolate Cupcake, and Strawberry Cream Cheese Cake

October 2015 Be Our Guest Breakfast Review includes:

  • Photos of Restaurant
  • Photos of the menu
  • Review of the breakfast: the Vegetable Quiche with Mushrooms, Zucchini, Bell Pepper, Onion, and Chives served with Fresh Fruit and Assorted Pastries
  • Overall review

 

May 2015 Be Our Guest Breakfast Review includes:

  • Photos of the menu
  • Review of the breakfast: the Open-Faced Bacon and Egg Sandwich – Poached Eggs, Applewood-smoked Bacon, and Brie Cheese on a Toasted Baguette, served with fresh Fruit, the Eggs Florentine – Puff Pastry Shell filled with Scrambled Eggs, Cheese, and fresh Spinach, served with Country Ham and Roasted Plum Tomatoes, the Croque Madame – Open-faced Ham Sandwich topped with a Fried Egg, Gruyere Cheese, and Bechamel, served with fresh Fruit, and the Croissant Doughnut – Fried Doughnut topped with Banana Caramel Sauce, Pastry Creme, and Chocolate Ganache
  • Overall review

 

July 2015 Be Our Guest Dinner Review includes:

  • Photos of the menu
  • Review of the appetizers: the French Onion Soup topped with croutons and Gruyere cheese and the Mussels Provencal with White Wine, Tomato, Garlic, Onion, Basil, and Butter
  • Review of the entrees: the Herb-crusted Lamb with Stone-ground Mustard Demi-glace served with Buttered Celery Root and Seasonal Vegetables and the Sauteed Shrimp and Scallops with Seasonal Vegetables and Mushrooms served in Puff Pastry with a creamy Lobster Sauce
  • Review of the desserts: the Chocolate Cream Puff and the Strawberry Cream Cheese Cupcake
  • Overall review

 

October 2014 Be Our Guest Lunch Review includes:

  • Photos of Restaurant
  • Review of the entrees: the Carved Turkey Sandwich served warm on a Baguette with Dijon Mayonnaise and Pommes Frites
  • Review of the desserts: the Strawberry Cream Cheese Cupcake with Vanilla Sponge Cake, Strawberry Mouse Filling and Cream Cheese Icing
  • Overall review

 

December 2013 Be Our Guest Lunch Review includes:

  • Photos of Restaurant
  • Photos of the menu
  • Review of the appetizers: the Potato Leek Soup and the French Onion Soup 
  • Review of the desserts: the Strawberry Cream Cheese Cupcake – Vanilla Sponge Cake, Strawberry Mouse Filling and Cream Cheese Icing and the Triple Chocolate Cupcake – Chocolate Sponge Cake, Chocolate Mousse Filling and Chocolate Ganache
  • Overall review

 

March 2013 Be Our Guest Dinner Review includes:

  • Photos of Restaurant
  • Photos of the menu
  • Review of the appetizers: the Potato Leek Soup and the French Onion Soup 
  • Review of the entrees: the Thyme-scented Pork Rack Chop with au gratin macaroni, seasonal vegetables and red wine au jus, the Pan-seared Salmon on Leek Fondue – served with creamy saffron-crushed potatoes, and the Sauteed Shrimp and Scallops – with seasonal vegetables served in puff pastry with a creamy lobster sauce
  • Overall review