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.

September 2019 Entrees

Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1

Chicken Parmesan, Italian style with pasta and fresh tomato sauce

FIXED

2

French inspired Vietnamese style chicken breast with cream cheese, chives in puffed

FIXED

3

Jumbo shrimp sautéed with French Pernod sauce

4

North Carolina founder with shallot cream

5

North Carolina founder with shallot cream

FIXED

6

North Carolina founder with shallot cream

FIXED

7

Petite filets of beef with three French sauces

FIXED

8

Crab Imperial

9

Lump fin crab cakes with sauce Louis

10

Individual beef Wellington with bordelaise sauce

FIXED

11

North Carolina red snapper with garlic & herbs FIXED

12

Lobster thermidor with chunks of lobster with mushrooms and cream sauce

FIXED

13

Steak au poivre with white wine and peppercorn reduction

FIXED

14

Filet of beef with pomegranate & red wine reduction

FIXED

15

Filet of beef with pomegranate & red wine reduction

FIXED

16

Veal rollintin, thinly pounded veal stuffed with prosciutto, fontina cheese and basil with a  Marsala wine and mushroom sauce

17

Pineapple glazed salmon with brown sugar and spice rub

18

Classic French Coq au vin, chicken with mushrooms in red wine sauce

19

Pork Tonkatsu, thinkly pounded and sautéed pork chop with watermelon & tomato salad

20

Filet of beef with bordelaise sauce

21

Tournados Henri IV, filet of beef with sauteed articoke bottom with bearnaise sauce

22

Lyon style French chicken friccassé with vegetables, mushrooms, cream & herbs

23

North Carolina red snapper with garlic & herbs

 

FIXED

24

Caribbean snapper on filet of tomato with white wine butter sauce

FIXED

25

Steak Diane with brandy chive sauce

FIXED

26

Center cut pork loin chop with Gruyère cheese crust with white wine demiglace 

FIXED

27

Chicken Parmesan, Italian style with pasta and fresh tomato sauce

FIXED

28

Grilled shrimp with Spanish romesco cream

29

Steak au poivre with white wine and peppercorn reduction FIXED

30

Lobster tails with pomegranate relish