DINNER SPRING 2008
March 6 through April 28, 2008
Thursday March 6
Delmonico Steak, Christine's dry rub, blue cheese butter or
Sauté Atlantic Salmon, beurre blanc
Monday March 17
Grilled Lamb Chops, fig jam or
Oven roasted Swordfish, fennel-red onion confit
Tuesday March 18
Roasted beef Sirloin, port wine demi or
Seared Yellow Fin Tuna Steak, star anise butter
Wednesday March 19
Seared Duck breast, port wine infused dried fruits or
pan roasted Halibut, quinoa broth
Thursday March 20
Roasted Maple glazed Veal Loin, pan jus or
Baked Cod, Dijonnaise
Monday March 24
Roasted Lamb Loin, garlic jus or
Caramelized Diver Scallops, citrus marmalade
Tuesday March 25
Baked Haddock, sun-dried tomatoes or
Poached Chicken Breast, fines herbes
Wednesday March 26
Butter basted breast of chicken, apple cider reduction or
Grilled Shrimp Brochettes, garlic butter
Monday March 31
Braised Boneless Beef Short Ribs or
Pan Roasted Blue Marlin, fennel tempura
Tuesday April 1
Braised Duck, butternut squash cobbler or
Sauté Mahi-Mahi, hazelnut butter
Wednesday April 2
Grilled Veal Chops, mushroom demi or
Lobster Thermidor
Monday April 7
Delmonico Steak, Christine's dry rub, blue cheese butter or
Sauté Atlantic Salmon, beurre blanc
Tuesday April 8
Grilled Lamb Chops, fig jam or
Oven roasted Swordfish, fennel-red onion confit
Wednesday April 9
Roasted beef Sirloin, port wine demi or
Seared Yellow Fin Tuna Steak, star anise butter
Monday April 14
Roasted Maple glazed Veal Loin, pan jus or
Baked Cod, Dijonnaise
Tuesday April 15
Roasted Lamb Loin, garlic jus or
Caramelized Diver Scallops, citrus marmalade
Wednesday April 16
Baked Haddock, sun-dried tomatoes or
Poached Chicken Breast, fines herbes
Tuesday April 22
Grilled Pork Porterhouse, applesauce or
Wild Striped Bass, vanilla nage
Wednesday April 23
Braised Boneless Beef Short Ribs or
Pan Roasted Blue Marlin, fennel tempura
Thursday April 24
Braised Duck, butternut squash cobbler or
Sauté Mahi-Mahi, hazelnut butter
- Dining Room Policies for Dinner
-
- Casual Dress
- Liquor
- Newbury College does not have a license to sell alcohol but guests may
bring wine to accompany their meal in the Weltman Dining Room. No beer,
hard liquor, or fortified wines are allowed. In the interest of our guests'
safety, the College has deemed that one 1/2 bottle measuring 750 ml, is
sufficient per person. A bottle measuring 1500 ml is sufficient for
four guests.
-
- Gratuities
- Tips are gratefully accepted
and are deposited into a scholarship fund for students in the Roger A. Saunders
School of Hotel & Restaurant Management at Newbury College.
