Afternoon Tea Menu
Selections of Freshly Brewed Teas Assortments of Classic English Tea Sandwiches Oven Fresh Scones with Devonshire Cream Seasonal Preserves Assorted Fruit TartlettesGreen Tea
$16.00
Chinese Gunpowder Green tea from China's Anhui Province
Chinese
$16.00
Formosa Oolong A blended tea that is light with peachy flavors
Darjeeling
16.00
Darjeeling Blend - A blend of several prestigious Tea Gardens
$Traditional Teas
English Breakfast
$16.00
Early Grey
$16.00
Decaffeinated Earl Grey
$16.00
Irish Breakfast
$16.00
Mango
$16.00
Black Currant
16.00
$Herbal Teas
Lemon Herbal
$16.00
Rose Hips
$16.00
Chamomile
16.00
$Scented Tea
Jasmine
$16.00
Entrees
Mediterranean Swordfish Sandwich
Pesto marinated swordfish steak with artichoke and kalamata olive tappenade served on a croissant with a field green salad
Quiche du Jour Hot or Cold
With a field green salad or seasonal fruit
Lobster Club
Chunks of Lobster meat with lettuce and tomato on Challah toast
Traditional Turkey Club
Roasted turkey breast with crisp bacon, lettuce and tomato on Challah toast
Grilled Tenderloin Croissant
Tenderloin medallions grilled and topped with caramelized mushrooms and onions, cheddar cheese and horseradish cream on a croissant
Grecian Portabella
Grilled marinated portabella, Grecian relish and feta cheese on a croissant with a field green salad
Catch of the Day
Sunnyledge Crab Cakes
Spicy mustard sauce and field green salad
Beverages
Selection of Fine TeasEvian
San Pellegrino
Iced Tea
Soft Drinks
Coffee
Appetizers
Roasted Red Pepper BisqueSoup du jour
Chef's Special Creation
Wonton Shrimp
Jumbo shirmp and spicy cocktail sauce encased in homemade wontons with mango dipping sauce
Pate de Maison
Brandied chicken liver pate with crostini
Shrimp Cocktail
Gulf Shrimp accompanied by cocktail sauce
Salads
Raspberry Salmon
Flaked poached salmon over baby greens, raspberries, almond pralines, oranges and mint with a raspberry vinaigrette dressing
Shadyside Shrimp Bibb
Poached Rock shrimp over baby greens, bibb oranges, and tequila lime walnuts with a honey mustard dressing
Toasted Pecan Chicken Salad
Served on field greens tossed in balsamic vinaigrette with pecans and dried cranberries
Mediterranean Salad
Field greens, artichokes, red peppers, sun dried tomatoes, kalamata olives, toasted pine nuts, feta cheese and grape leaves with a roasted garlic balsamic vinaigrette
Maine Lobster Salad
Chunks of lobster meat over field greens tossed in creamy celery seed dressing topped with caviar, avocado and tomato
Raspberry Caesar
Crisp romaine, shaved loccatelli cheese, garlic crostini and raspberry Caesar dressing
Herbed Tuna Salad
Red wine vinaigrette Albacore tuna salad over a bed of field greens with tomato, cucumber and crostini
Buffet Items
Chicken Marsala
$22.00
White Fish Salad
$22.00
Fruit and Cheese Platter
$22.00
Salmon Gravlax with Accompaniments
$22.00
Shrimp Cocktail
$22.00
with Spicy Cocktail Sauce
Zesty Lemon Asparagus Pasta Salad
$22.00
Homemade Chicken Liver Pate
$22.00
Cold Vegetable Pasta Salad
$22.00
Cheddar and Spinach Quiche
$22.00
Grilled Vegetable Platter
$22.00
Roasted Turkey
$22.00
Ceasar Salad
$22.00
Cucumber Salad
$22.00
Mushroom Salad
$22.00
Assortment of Breads, Muffins, and Bagels
$22.00
Assortment of Desserts
22.00
$Entree Items
All Items Served with Coffee or Tea and Fresh Orange JuicePotato Pancakes
$22.00
with Caviar, Sour Cream and Warm Apple Compote
Spinach, Mushroom and Goat Cheese Strudel
$22.00
Lobster Club Sandwich
$22.00
French Toast
$22.00
with Caramelized Bananas
Flapjacks
$22.00
Plain with Fresh Blueberries and Warm Maple Syrup
Maine Lobster Salad
$22.00
with Caviar and Lobster Croquettes
Omelet of Choice
$22.00
Soups
Roasted Red Pepper Bisque
Soup du jour
Entrees
House salad, vegetable and starch is included in every entree, as well as warm French baguettes. Dessert menu also available.Bronzed Sea Bass
Dusted in bronzing spices, sauteed and finished with tomato cucumber salsa, saffron champagne Buerre Blanc, fresh vegetable and orzo pasta
Roasted Rack of Lamb
Stuffed with garlic goat cheese, encrusted with hazlenut, and served with rosemary sauce
Grilled Salmon
Orange chevre sauce and orzo pasta
Lobster Risotto
South African lobster, shitake mushrooms, seasonal vegetables mixed with creamy risotto
Mediterranean Scallops
Grilled sea scallops and Mediterranean bibb salad, finished with sun-dried tomato vinaigrette
Long Island Blackberry Duck
Blackberry cassic sauce, fennel-fig confit over mashed potatoes
Veal Chop
Wild Mushroom ragout and risotto
Morrocan Grilled Swordfish
Pesto and extra virgin olive oil infused with tomato concasse and cous.
Tenderloin Medallions
Pan-seared with shallot confit and truffle butter
Shrimp Gremolatta Cappelini
Jumbo shrimp sauteed with onions, pancetta, olives, tomatoes, extra virgin olive oil and fresh angel hair pasta
Filet Mignon Geneve
Grilled center cut filet, Rosti potatoes, shallot confit with a rosemary sauce
Appetizers
Wonton Shrimp
Jumbo shirmp and spicy cocktail sauce encased in homemade wontons with mango dipping sauce
Maryland Crab Cakes
Seasoned lump crab cakes sauteed and accompanied by a grainy Dijon mustard sauce
Blackberry Brie
Imported Danish Brie baked in a delivate puff pastry with a seasonal fresh fruit and cinnamon pita chips
Lobster & Crab Martini
Jumbo lump crab and petite lobster accompanied by chives, honey mustard dressing and an avocado dipping sauce
Wild Mushroom & Chevre Purse
A melange of wild mushrooms and chevre baked in a phyllo purse
Sunnyledge Scallops
Pan-seared jumbo sea scallops over calamari pasta in a saffron cream sauce
Shrimp Cocktail
Jumbo gulf shrimp accompanied by cocktail sauce and lemon
Pate de Maison
Brandied chicken liver pate served with crostini
Salads
Raspberry Salmon
Flaked poached salmon over baby greens, raspberries, almond pralines, oranges and mint with a raspberry vinaigrette dressing
Shadyside Shrimp Bibb
Poached Rock shrimp over baby greens, bibb oranges, and tequila lime walnuts with a honey mustard dressing
Hearts of Romaine Salad
Romaine hearts, garlic crostini, tomato, kalamata olives, and Stilton cheese with a raspberry Caesar dressing
Mediterranean Salad
Field greens, artichokes, red peppers, sun dried tomatoes, kalamata olives, toasted pine nuts, feta cheese and grape leaves with a roasted garlic balsamic vinaigrette
Balsamic Tomato Salad
White balsamic marinated tomatoes, Parmesan tuile, fresh basil, mozzarella, field greens and aged balsamic vinegar
Menu for Sunnyledge Hotel & Restaurant is provided by findrestaurantmenu.com
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