Mark Twain Society Dinner

Theme: Delmonico’s 1827 Restaurant

As interpreted by Chef Josh Oleson of the Kenmore Inn

Saturday, January 30, 2010

~1st Course~
(Choice of one)

Caesar Salad
Or
Iceberg Salad
Chopped iceberg lettuce, smoked applewood bacon, diced tomato, topped with bleu cheese dressing

~2nd Course~
Chicken Consume
Chicken consume served over poached chicken pastries and boiled peas

~3rd Course~
All entrees served with Delmonico potatoes and vegetable medley
(Choice of one)

Steak Delmonico
Bone in strip steak, also known as Delmonico steak, oven finished and topped with a caramelized
shallot and red wine demi-glace.

Venison Medallions
Medallions of venison, oven roasted and topped with a horseradish tomato sauce, fried shallots, and
garnished with stuffed Spanish olives.

Eggs Benedict
One English muffin, spit in half and toasted. Each half topped with a pan seared 3 ounce beef
tournado. Topped with a poached egg and finished with a choron sauce aka smoked tomato
hollandaise.

Lobster Newburg ( add $15.00 per person)

1 to 1 ½ pound lobster, steamed, tail and claw meat removed, sautéed in butter, shallots, nutmeg,
cayenne pepper and brandy. Served over a classic Newburg sauce.

Delmonico’s Deviled Chicken

One half chicken, quartered, seasoned with apple cider vinegar, Dijon mustard, sweet paprika and
dried bread crumbs. Oven roasted to finish.

~4th Course~
Baked Alaska