SATURDAY EVENING MENU FOR ELF
Dining-Only reservations are available for Friday and Saturday evenings!
Please call ahead for reservations at (800) 477-9505.
Fresh Tropical Fruit Salsa– gf
Mango, Golden Pineapple, Kiwi, Red Onion, Lime Juice, Cilantro, and Spices with Mini Corn Croustade Baskets
Seafood St. Jacques – gf
Gulf Shrimp and New England Sea Scallops in a White Wine Cream Sauce, topped with Garlic Butter Toasted Croutons.
Garden Salad – gf
Mesculin Greens, Spinach, Romaine, and Chopped Iceberg Lettuce, Red Beets, Cauliflower, Grape Tomatoes, and Cucumbers topped with a House-Made Sweet Sour Dressing, Jones Cherrywood Smoked Bacon Chips, and French Fried Buttermilk Onion Strings.
Freshly Baked Breads from The Fireside Ovens
ROAST PORK LOIN – gf
Slowly Roasted Pork Tenderloin, sliced and crowned with a rick Pork Demi-glaze. Served with Zucchini Noodles with Diced Tomatoes, Fresh Cranberry Sauce, and a blend of Wild Rice, Couscous, Quinoa, and Barley.
PRETZEL CRUSTED STUFFED CHICKEN
Skinless Breast of Fresh Chicken stuffed with Havarti Cheese, dipped in Egg Batter, rolled in Pretzel Crumbs and sautéed to a golden brown, baked and striped with a Balsamic Raspberry Sauce. Served with Yukon Gold Potato Wedges and Fresh Asparagus and Carrots.
BAKED STUFFED PORK CHOP
Herbed Dressing flavored with Jones Original Recipe Sausage, Sauerkraut, Mushroom, Celery, and Onions tucked into a thick Loin Chop, slowly roasted until fork tender and glazed with Old Fashioned Gravy. Served with Whipped Yukon Gold Potatoes and our homemade Cinnamon Apple Sauce.
STEAK AND SHRIMP (Tempura or Grilled) – gf
Broiled Tenderloin Filet glazed with herbed steak butter accompanied by three large Gulf Shrimp, butterflied, dipped in our own special egg batter, deep fried to a golden brown and accompanied by two sauces – Cocktail and Brandied Apricot OR Marinated Grilled Shrimp served on a Tomato Butter Sauce. Served with Whipped Yukon Gold Potatoes and Fresh Asparagus and Carrots.
FRESH WILD CHILEAN SEA BASS – gf
Flavored with Herbs and Seasonings, sautéed and oven roasted, presented on a Creole Beurre Blanc Sauce and sprinkled with Roasted Pecan pieces. Accompanied by Garlic Parmesan Orzo and Fresh Asparagus and Carrots.
SHRIMP (Tempura or Grilled) – gf
Five large Gulf Shrimp, butterflied, dipped in our own special egg batter, deep fried, served with Brandied Apricot and Cocktail Sauces OR Marinated Grilled Shrimp presented on a Tomato Butter Sauce. Served with Yukon Gold Potato Wedges and Fresh Asparagus and Carrots.
BEEF TENDERLOIN FILET – gf
Pan Seared, glazed with herbed steak butter, topped with deep fried Buttermilk Onion Strings, and presented on a toasted crouton to capture the flavors. Served with Yukon Gold Potato Wedges and Fresh Asparagus and Carrots.
HAWAIIAN RIB EYE STEAK – gf
Fireside’s Signature Recipe enjoyed by our guests since the beginning in 1964, delicately marinated in our special Polynesian Sauce, Broiled on the Grill, full of flavor, presented on a bed of Blended Wild Rice with sautéed Fresh Golden Pineapple and Fresh Asparagus and Carrots.
FRESH SALMON AND SCALLOPS – gf
Steamed Filet of Atlantic Salmon and Pan Seared New England Sea Scallops, served with a Ramekin of Fresh Tarragon Beurre Blanc Sauce. Accompanied by Yukon Gold Potato Wedges and Fresh Asparagus and Carrots.
Topped with a Christmas Cookie
Coffee, Tea and Milk
Entree price includes complete dinner – Appetizer, Soup, Salad, Entree, Dessert, Coffee, Tea and Milk. Sauteed Mushrooms or Sauteed Onions are available with any steak entree for an additional $1.25 each.
For a vegetarian option, please ask your server.
gf = This item can be prepared Gluten Free, please ask your server for details.