The York Dining Out June Meeting--Please READ!!

Hi everyone. Please note the change of date for this meet-up.
With this place there is a requirement that groups of over 10 must pre-order.
As best as they can tell me the menu for the first week of June will be the same as is has been for the Month of May. So, look over the menu and send an email. Do you want the Prix fixe or the other menu? If you want the first menu, just let me know which choices you wish for each course.
If you cannot make it to this meet-up you must be vigilant about letting me know as soon as you can.
Thank you.Patty

Menu is posted below:

Sample Three-course Seasonal Menu

Twenty-four dollars

Please choose one dish from each of the courses listed below

First Course

Amusée of the Day
today?s light appetizer created and prepared by the students using fresh seasonal ingredients

Second Course

Spinach Roquefort Salad
baby spinach topped with Roquefort cheese, red onion, candied pecans
and a sweet and sour dressing

Clams Casino
a classic preparation of littleneck clams topped with bacon, onion, peppers and parmesan cheese

Trappist Morsels
tender pieces of boneless chicken breast coated with ground pecans
and finished with a Frangelico sugar glaze

Maryland Crab Soup
a hearty vegetable soup laced with crab and spiced with Old Bay ? a Chesapeake Bay favorite

Chipotle Black Bean Soup
a hearty vegetarian soup of simmered black beans, root vegetables, garlic and smoky chipotle peppers topped with sour cream chives

Third Course

Sesame Crusted Ahi Tuna
served with a spicy mango salsa, sautéed snow peas and an Asian rice trio

Chicken Francaise
boneless breast of chicken pan-fried in a parmesan egg batter and served with haricots verts and roasted red potatoes
Pork Loin Champignon
pork loin medallions sautéed with woodland mushrooms, shallots, rosemary and a hearty Cabernet - served with creamy risotto and caramelized carrots

Steak au Poivre
well trimmed N.Y. strip steak rolled in cracked pepper, cooked to your liking and finished with brandy cream sauce - served with Poblano mashed potatoes and fresh seasonal vegetables

Jumbo Lump Crab Cake
sweet lumps of crab are delicately seasoned, pan fried golden brown and served with roasted red potatoes and green bean bundles

Portabella Florentine
marinated and grilled Portabella mushrooms stuffed with sautéed baby spinach and draped in Gruyère cheese - served with a medley of fresh seasonal vegetables and Basmati rice pilaf

- or -

Current four-course prix-fixe menu:

Cinco De Mayo
A Celebration of Mexican Cuisine
May 6th ? May 30, 2008

Course One
Empanadas
hand rolled dough filled with beef, egg, raisins and spice, then fried golden
- served with pico de gallo & sour cream

Course Two
Chile Verde
a delicious green pork chili packed with all the spices of the region

Course Three
Pork Wings Mole
Succulent bone-in pork ?wings? draped in a zesty chocolate pepper sauce
Latin Rice
Infused with garlic, cumin and tomatoes
Mexican Medley
A medley of vegetables, beans, nuts and dried fruits seasoned with basil,
garlic and chili powder

Course Four
Tres Leches
a three layer cake made with 4 types of milk ? whole, evaporated, condensed and heavy cream ? served with fresh berries

Twenty-four dollars

©2004, Yorktowne Business Institute