PHOTOGRAPH
Chef Peter Roelant and His Culinary Staff
Have Prepared For Your Dining Pleasure...
FROM THE GARDENS
Mixed Organic Young Leaves
With A Candied Lemon Dressing
8.50
Four Oaks Classic Caesar
With Basil Parmesan Croutons
12.00
Vine Ripened Yellow And Red Tomatoes,
Baby Arugula With Balsamic Dressing
11.50
Crisp Apple - Celery - Pecan "Waldorf"
With Sour Cherris
11.50
MORE THAN ONE SOUP
Oregon Wild Musrhoom and Leek Frizzle
9.50
Butternut and Green Apple
With cinnamon "Creme Fraiche"
9.00
Canyon's Gumbo With Shrimp and Duck Sausage
12.00
Vine Ripened Red Tomato With Tarragon
And Candied Garlic
10.00
Coconut Milk, Ginger and Cilantro Spicy Lobster Soup
14.00
OUR APPETIZERS
Lavender Wood Smoked Salmon Cake
With Crisp Potato and Horse-Radish
15.00
Maryland Lump Crab Cakes With Cilantro and Corn
Vegetable - Pepper Slaw
15.00
Shrimp And Scallop Spring Roll
With A Soy-Sesame Glaze
15.00
FROM RIVERS AND SEAS
Grilled Dover Sole Filets With Virgin Spinach,
Caper-Lemon and Tomato Salsa
With Basil Whipped Potatoes
26.00
Roasted Catfish With Cajun Spices,
Shrimp and Vegetable Fritters,
Cilantro-Tomato Vinaigrette
25.00
Grilled Maine Lobster With A Saffron Couscous
Orange and Lime Honey Glaze With Summer Vegetables
29.00
Crusty Halibut With Yellow Squash and Ginger Emultion
Snow Peas and Potato Waifers
26.00
FROM FARMS AROUND THE COUNTRY
White Feather Quails With Pecan-Apricot Mushroom Stuffing,
Port Wine and Shallot Sauce With Baby Bok-Choy
26.00
Roasted Beef Tenderloin With Needle Fries
Magadascar Green Peppercorn Sauce
27.00
Basil Breaded Veal Medallion,
Oven Braised Tomato With Olives,
And Fresh Artichoke Fettuccini
26.00
Grilled Lamb Chops With Pesto Whipped Potatoes,
California Garden Vegetables, Rosemary and Madeira Sauce
28.00
Pan Roasted Turkey Filets With Sweet Potatoes,
Cranberry-Orange Relish, Garlic Scented Jus
25.00
Breast of Natural Country Chicken With Mushroom Whipped Potatoes,
Summer Vegetable Diamonds and Parsley Sauce
25.00
FOUR OAKS MENUS
A Four Course Vegetarian Excursion
With All Natural Products
34.00
A Four Course Gourmet Extravaganza
With Daily Market Ingredients
50.00
7/96
