~ Loch Nairn Golf Club ~

	DINING


THE FARMHOUSE LUNCH MENU

FARMHOUSE

MENUS

WINE LIST

SLIDE SHOW

GIFTS

HOURS

GIFT CARDS

APPETIZERS

SOUPS & SALADS

SANDWICHES

ENTREES

Entrees

................................................................................................................................

The Farmhouse Crab Cake
Jumbo lump crab pan seared, finished in the oven & served with a whole grain mustard cream sauce

................................................................................................................................

Chef′s Quiche Of The Day
Served with a spinach salad

................................................................................................................................

Traditional Veal Oscar
Breaded Veal Scaloppini with crab & asparagus served with a hollandaise sauce

................................................................................................................................

Curried Salmon Fillet
Pan seared, deglazed with honey and white wine with curried cream sauce and toasted walnuts

................................................................................................................................

Barrel Cut Filet Mignon
Served with an exotic mushroom saute

................................................................................................................................

Farmhouse Pasta
Tender chunks of lobster, asparagus, shiitaki mushrooms and fresh mozzarella in a sage blush sauce

................................................................................................................................

Sautéed Sweet Breads
Oyster mushrooms, shallots and white wine

................................................................................................................................

Grilled Shrimp, Marinated Scallops & Lump Crab Meat Salad
Resting on a bed of red leaf lettuce garnished with cherry tomatoes & thinly sliced onion rings served with a balsamic reduction

................................................................................................................................