Cascade Lodge MenuMain Menu
served in the traditional style
mushroom caps topped with a souffle mixture of a crabmeat and cheese blend
snails baked encasserole with garlic butter, mushrooms and bleu cheese
chilled gulf coast shrimp served a cherry-kirsch cocktail sauce
snails in a garlic parsley butter
served with a basil pesto on a lemon glaze in a puff pastry shell
house smoked trout whipped with cognac, onions, eggs, capers, wrapped and baked in bacon, served with a horseradish sauce
baked and topped with a mixture of sun-dried tomato, artichokes, onions, olives in balsamic, bay scallops, and olive oil served with crab and shrimp rissotto cakes, and asparagus
prepared tableside, flambed in brandy with fennel, lemon, finished with heavy cream
filled with crab stuffing, finished with a hollandaise and sun-dried tomato served with sauteed asparagus, and rissotto cakes
baked trout with a pecan-pine nut crust with butter, garlic, and parsley, served with rissotto cakes and asparagus and chipolte mayonnaise
poached 4-4oz. tails served with drawn butter, roasted red potatoes and asparagus.
shrimp and scallops sauteed with shallots, shitake mushrooms, capers and cream, flamed with madeira
pan-seared with orange, honey, soy sauce, served with black bean relish, carmelized potatoes, and onion marmalade.
dumpling of chicken with wild mushrooms, shallots, and bacon served with a half roasted chicken with a supreme sauce and asparagus
served with a cherry sauce, placed over a bread stuffing of bacon and mushrooms, with french-cut asparagus and red roasted potatoes
prepared tableside, flamed in brandy with mushrooms, shallots, mustard, finished with heavy cream, served with potato and vegetable du jour
new york sirloin dusted with cracked black peppercorns, finished with jack daniels, mustard and brown sauce, topped with onion confetti and roasted red potatoes
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