Briarwood Dinner Menu Updated 7/2/2010
All dinners include:
The Briarwood Appetizer Tray
Featuring: Fresh Gulf Shrimp, Duck and Chicken Liver Paté, Smoked Salmon Butter, Fresh Vegetable Marinade, Select Cheeses blended for dipping, Spinach and Water Chestnut Mousseline.
Choice of Salad
Fresh Spinach Greens, Sliced Mushrooms, Bacon, Bermuda Onion Rings and Mandarin Oranges then tossed with a specially blended Hot Bacon Dressing.
Tender Leaves of Romaine blended with a Vinaigrette and finished with Feta Cheese, Red Cabbage and Black Olives.
The Eye of the Tenderloin, aged to perfection and broiled to your wishes over glowing embers. Served with Baked Potato.
Tender Filets of Beef gently sautéed in Butter and Shallots atop Golden Eggplant Rounds, served with a Béarnaise and a Bordelaise Sauce, and crowned with a Giant Mushroom Cap.
Choice Filet of Beef covered with a Rich Duxcelle and baked in a Flaky Pastry until golden brown. Accompanied by Bordelaise Sauce.
Choice Tenderloin, pressed with Madagascar Pepper, sautéed in Butter, Shallots and Cognac, to which Fresh Cream is added to form its own rich sauce.
Prime Rib of Beef
The finest Colorado Beef, dry-aged and slowly roasted on a Bed of Rock Salt. Accompanied by Creamed Horseradish and Au Jus. Served with Baked Potato.
An Epicurean delight. A Filet Bordelaise, a tender Scallopini of Veal, and a Broiled Australian Lobster Tail form the perfect trio.
Rack of Lamb
Specially selected Rack of Lamb, prepared to your specifications and served with a sauce of Natural Juices, Poupon Mustard and Roasted Garlic.
Tender medallions of elk, gently sauteed, then finished with a natural reduction flavored with a hint of raspberry and port wine.
The classic. Medallions of tender Veal sautéed in Butter and White Wine, then finished with an inspiration of fresh Lemon and Capers.
Veal a l’Oskar
Fresh Asparagus Spears and Crab Fingers atop tender Veal Medallions; laden with a rich Béarnaise Sauce.
This farm-raised Frenched Veal Chop is meticulously prepared, then finished with a natural Demi-Glaze accented with Wild Mushrooms and Scallions.
Atop a freshly Baked Crouton, Danish Ham, Swiss Cheese and Mushrooms are layered into a Boneless Chicken Breast, oven braised and finished with Sauce Hollandaise and Bordelaise.
Duck a l’Amaretto
Tender Duckling, seared until crispy, then carefully roasted and glazed with an Amaretto Sauce, sprinkled with Slivered Almonds.
One of the most delicate of Seafoods sautéed to perfection and topped with a Blend of Herbs and Mushrooms, then accented with Dutchess Potatoes.
Filet of Salmon
A Northern King Salmon Filet is delicately broiled and served with a sauce of Butter, White Wine and Fresh Dill.
Rocky Mountain Rainbow Trout
To Colorado’s favorite we add Sautéed Shrimp, Bay Scallops and King Crabmeat; then top with Hollandaise.
Colossal fried to a golden brown Gulf Prawns dipped in a Light Batter and rolled in Toasted Coconut, then carefully.
Seafood au Gratin
Freshly sautéed Lobster, Crabmeat, Fresh Bay Scallops and Shrimp suspended in a Light Cream Sauce flavored with Cheeses and a hint of Sherry.
Filet of Halibut
Delicately sauteed with a sauce of Orange, Ginger, Fresh Butter and Herbs; then topped with a crown of lightly crusted Onion
Scampi alla Linguini
Select Jumbo Prawns, Butterflied, then sautéed in a rich Buttery Sauce enhanced with Garlic and Sun-Dried Tomatoes. Served on a bed of Homemade Linguini.
Australian Lobster Tail
From the icy waters of Australia; the finest Beachport Lobster Tail available, broiled to a succulent tenderness and served with Fresh-Drawn Country Butter.
Delicious pieces of Lobster gently sautéed in a delicate Mustard Sauce, graciously enhanced with Shallots and Sherry, baked in its own shell.
This outstanding Fish Stew originated among the Italian and Portuguese fishermen of the California coast. Steamed Clams, Crabmeat, Shrimp and Scallops are combined with a Zesty Tomato Broth accented with Red Wine, Garlic, Mushrooms and Blended Herbs and Spices.
Briarwood Dessert Tray
An assortment of Fresh Fruits and Petit Fours
Briarwood Brunch Menu
All brunches include a glass of Champagne, a medley of Fresh Seasonal Fruits, and an assortment of Freshly-Baked Pastries
Fresh Norwegian King Salmon, lightly poached in White Wine and served in Pastry with an Asparagus Cream Sauce, then topped with a Poached Egg and laced with Fresh Dill Butter.
Sourdough BreadJilled with layers oj sliced Breast oj Turkey, Danish Ham, and Swiss Cheese, dipped in Egg Batter and carefully fried until golden brown; served with Powdered Sugar and Strawberry Preserves.
Delicate French Pancakes filled with tender chunks of Chicken, sauteed Onions, and fresh Mushrooms suspended in a light Cream Sauce and glazed with melted Cheeses.
Fresh sauteed Lobster, Crabmeat, Scallops, and Shrimp, suspended in a light Cream Sauce flavored with Cheese and a hint of Sherry; wrapped into delicate French Pancakes.
Three country fresh Eggs gently whipped with Cream until fluJfy; served with your choice oj filling: Danish Ham, Swiss Cheese, Crisp Bacon, Sauteed Onion, Sauteed Mushrooms, Cheddar Cheese, Avocado or Tomato
Poached Eggs, California Avocados, and Sliced Tomatoes served atop toasted English Muffins, glazed with Hollandaise Sauce and crowned with extra large Gulf Shrimp.
Poached Eggs and imported Ham atop English Muffins; glazed with a velvety Hollandaise Sauce.
A Briarwood specialty. Prime Rib and Eggs Benedict together; to make a special Sunday delight.
Roast Prime Rib of Beef
Select Prime Rib, dry-aged and slowly roasted to a tender perfection. Served with Creamed Horseradish and Au jus