Honsberger Estate Bed & Breakfast

• Butternut Squash with Maple Chive Chantilly
• Leek and Potato with Garlic Chives
• Lobster Bisque with Caviar Cream
• Beef Consommé  with Aromatic Vegetable Julienne
• Roast Garlic and Baked Potato with Bacon & Chive Sour Cream
• Wild Mushroom and Tarragon w Truffled Crostini
• Roasted Tomato Basil with Garlic Crostini
• Minestrone
• Carrot, Orange and Ginger with spiced pecans
• Clam Chowder with saffron vegetables
• Smoked Salmon Chowder with Sweet Corn Salsa
• Cream of Broccoli with Cheddar Crostini
• Sweet & Sour Shrimp or Tofu with Wild Mushroom
• Spicy Black Bean with Lime Corn Salsa
• Roasted Garlic & Baked Potato with Escargot ala Provence
• Chicken Consommé  with Aromatic Vegetable Julienne
• Tuscan Bean with Basil Crostini

• Chilled Melon and Mango with Mint Cream
• Gazpacho with Lemon Ice Sorbet
• Strawberry Gazpacho with Mint yogurt
• Cucumber with Dill poached tomatoes

• Spinach salad tossed in Raspberry Vinaigrette, Topped with Goats Cheese & Red Wine Poached Pear
• Mixed Greens with Camembert, Strawberries, Onions & Poppy seed dressing
• Crisp Romaine Hearts, Oven Dried Tomatoes, Foccacia Crisps & Parmesan Cheese with Creamy Garlic Dressing
• Oriental Salad of Mixed Greens, Nappa Cabbage, Carrots, Bamboo Shoots, Cucumber, Tomatoes and Crisp Egg Noodles Tossed in Sesame Dressing
• Vine Ripen Tomato & Bocconcini on California Greens with aged Balsamic and Basil Drizzle
• Mixed Greens tossed in French Vinaigrette, Fresh Tomato, Cucumber, Carrots, and Onions, Artichoke Chips
• Mandarin, Fig & Proscuitto Salad on Mixed Greens with Orange Vinaigrette
• Julienne Mango, vegetable salad with mint dressing
• Greens with Won Ton wrapped Goats Cheese, Candied Beets, and Sweet & Sour Beet Vinaigrette

• Oven Roasted Chicken Supreme with Rosemary Roasted Potatoes and Wild Mushroom Goats Cheese Sauce.
• Chicken Coq Au Vin with Potato Croquette
• Apple Glazed Pork Tenderloin with Sage Stuffing and Garlic Mashed Potatoes
• Mediterranean Stuffed Pork Loin Roast with Fig Bread Pudding, Onion Jus
• Pineapple Grilled Pork Rack with Three Pepper Rice
• Cajun Marinated AAA Beef Tenderloin with smoked tomato chutney, caramelized onion jus and Rosemary roasted Potatoes
• Goats Cheese Crusted Striploin with Roasted Red Pepper Jus and wild mushroom Risotto
• Osso Bucco Milanese with Aromatic Saffron Rice
• Veal Rack with Herbed Polenta and Rosemary Garlic Jus
• Asian Braised Short Ribs with Bean Cassoulet
• Saffron Fettuccine, Lobster, Leeks, Wild Mushrooms and Fresh Tomatoes in Herbed White Wine Emulsion
• Oven Roasted Game Hen, Jalapeño Bread Pudding, Café Au Lait Sauce
• Peppercorn Beef Tenderloin, Wild Mushroom and Leek Ragout,
• Truffled Purple Mash Potato
• Sage Crusted Lamb Rack, Smoked Apple Chutney, and Forbidden Rice
• Tomato Herb Crusted Sea Bass, Wild Mushroom, Artichoke, Sundried Tomato Spinach Risotto
• Pan Seared Red Snapper Fillet, warm Asian Noodle and Aromatic Vegetable Salad in Ponzo Broth
• Soy Glazed Salmon, Steamed Patty Pans, Oven Dried Tomato and Cucumber Quinoa Salad        
• Sweet Soy glazed Atlantic salmon with Lemongrass Dauphinoise Potatoes
• Thai Basil Crusted Salmon with Warm Asian Noodle Salad
• Vegetable stuffed Sole Fillet with Lemon Herb Butter and Spanish rice
• Jumbo Prawns Pil Pil with Herb Rice Pilaf
• Lemongrass Skewered Scallops with Chili crust
•   Basa Fillet in Spicy Tomato Chutney with purple smashed potatoes
• Coconut Crusted Tilapia Fillet
• Steamed Cod Fillet wrapped in Banana Leaf with Preserved Ginger, Wild Mushroom crust  Flageolet Emulsion
• Tabouleh Stuffed Baby Squid, with baby vegetables in a
• Kaffir Lime- Celery Broth
• Pan Seared Red Snapper Fillet, Sesame Udon Noodle in a Spicy Tomato Emulsion
• Hazelnut & Honey crusted Sea bass with Sweet Marsala sauce, Forked Potatoes.
• Alligator with Creole Bourbon Sauce on a bed of Spanish rice
• All Entrées served with Chef's choice seasonal vegetables

• Truffle stuffed crème brulee with whipped cream & seasonal berries
• Best ever carrot cake with seasonal berries
• Double Chocolate Martini Mousse with seasonal berries
• Pecan tart with chocolate raspberry coulis
• New York cheesecake with hot fudge sauce
• Tiramisu Torta with fresh ice wine berries
• Chocolate fondue with grilled fruit Kabobs
• Crepes Suzette with Grande Marnier sauce
• Lemon brulee tarts with Raspberry Coulis and chocolate sauce
• Apple Crumble with Vanilla Ice Cream
• Grilled Oranges with Caramel Mint Butter
• Lemon Tart with Raspberry Coulis
• Cheese Cake with Ice-wine Berry Compote
• Lemon Gelato with Mixed Berries
• Frozen Yogurt or Ice Cream and Fresh Fruit Salad, Graham Cracker Napoleons
• Fruit Crepes with Ice Cream
• Vanilla Lavender Poached Pears
• Peach and Raspberry cobbler w/ Ice cream
• Fresh Fruit Kabobs with Mint Yogurt
• Grilled Bananas with Caramel Ice Cream
• Seasonal Berry and Vanilla Lemon Custard napoleon
• Crème Caramel Triple Chocolate Terrine with Sweet Wonton Crisps
• Tartufo Baked Alaska with fruit coulis
• Coconut Banana Brule

• Camembert & Pumpernickel Crostini with a Spicy Thai chili sauce
• Coconut Shrimp with Sweet & Spicy dipping sauce
• Thai Scallops with Coconut green curry sauce
• Crab Cakes with spicy Aioli sauce
• Bacon Wrapped Scallops with sweet soy sauce
• Herbed Mini Quiche
• Chicken or Vegetable spring rolls with sweet & sour dipping sauce
• Peanut crusted Pork Satay with hoison sauce
• Sesame marinated beef satay with Teriyaki dip
• Tandoori rubbed chicken satay
• Dim Sum - Pork, Chicken and Vegetable pot stickers with Sweet Soy Sauce
• Spanish style meatballs
• Frog Legs Provence

• Triple cream brie and spiced pear chutney on crisp bagel chip
• Feta Bruschetta
• Assorted Sushi with wasabi, pickled ginger and soy dipping sauce
• Proscuitto wrapped melon with mint sauce
• Smoked Salmon Blinis with chive cream cheese
• Grilled Herb rubbed pita bread with Taramosalata and Tzatziki dips
• One shot shrimp cocktail with Vodka seafood sauce
• Oysters with assorted vinaigrettes
• Smoked Green shell Mussels with red wine pepper vinaigrette
• Smoked Chicken Vol Au Vent
• Tomato Basil and Bocconcini skewers with balsamic reduction