Listed below are the dinner entrees offered in The Dining Room at Abingdon Manor.

The pre-fixe dinner encompasses six courses with an emphasis on flavors, not overfeeding. Each course is selected to complement the preceding for a seamless dining experience. In keeping with the nature of this experience, dinner is priced at $58 per person, plus 20% gratuity and applicable taxes.

Guest preferences for the entree can be considered. If the entree is noted as FIXED, it has already been requested by a guest but if not, it may be changed to another entree if available when you call.

VEGETARIAN OPTIONS ARE ALWAYS AVAILABLE. OTHER DIETARY ISSUES SUCH AS ALLERGIES OR FOOD RESTRICTIONS WILL BE HONORED. PLEASE BE SURE TO PROVIDE THIS INFORMATION WHEN MAKING RESERVATIONS.

March 2019 Entrees

Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1

Lobster Thermidor FIXED

2

Stuffed Loin of Pork with Exotic Mushroom Demiglace FIXED

3

Classic French Style Chicken Fricassee

4

Veal Parmesan FIXED

5

Pineapple Glazed Salmon with Brown Sugar & Spice Rub FIXED

6

French/Vietnamese Style Chicken with Cream Cheese & Chives in Puffed Pastry with Lemon Grass Veloute Sauce FIXED

7

Filet of Beef with Pomegranate Glaze FIXED

8

Steak au Poivre

9

Individual Beef Wellington with Bordelaise Sauce

10

Steak Diane

11

Jumbo Shrimp Sauteed with Pernod Cream

12

Chicken Parmesan

13

Snapper Caribbean Style with White Wine Sauce

14

Stuffed Loin of Pork with Exotic Mushroom Demiglace FIXED

15

North Carolina Flounder in Shallot Cream Sauce FIXED

16

Individual Beef Wellington Bordelaise Sauce FIXED

17

Gruyere Glazed Center Cut Pork Chop with White Wine Demiglace

18

Veal Cordon Bleu

19

North Carolina Flounder in Shallot Cream Sauce FIXED

20

Steak au Poivre

21

Grilled Shrimp with Romesco Cream

22

Herb Crusted Pork Tenderloin with Sweet Brown Sugar & Mustard Sauce

23

Lobster Thermidor

24

Chicken Parmesan

25

Steak au Poivre FIXED

26

Steak Diane

27

Shrimp Scampi

28

Grouper Meunière

29

Closed for a Private Event

30

Filet with Bordelaise Sauce

31

Pork Tonatsu