Gunner said: June 18, 2008 5:39 am PST
Dinner at 5:30 p.m., Wednesday, June 17, 1958. The dining room atmosphere was perfectly balanced. Staff was courteous, professional and very accommodating. Starter Menu: CHEESE & FRUIT BOARD
CHEFâ??S SELECTION OF SEASONAL FRUITS AND GOURMET CHEESES...8.95
consisted of an appetizing arrangement of small grape clusters, pinneapple and orange slices, various cheeses, whole grain wafers and a mild blue cheese dip. Rating: Perfect combination and presentation.
SPECIALTIES
FILET MIGNON WITH HERB BUTTER
CENTER CUT WITH LOADED BAKED POTATO...28.95 Rating: Mignon prepared to perfection topped with herb butter. Large Baked Potato with
sour creme, cheddar and bacon sprinkled with sea salt complimented the savory juices of the filet.
APPLE CIDER PORK CHOP
CURED â??CENTER CUTâ? BONE IN SLOW ROASTED CHOP WITH MONTANA SMASHERS...20.95 Rating: A pork chop that is approximately 2 inches thick, tender and juicy, and graced by Montana Smashers that make ordinary mashed potatoes pail in comparison.
Both specialties served with julienne
steamed squash.
The overall experience is a "Touch of Class" rarely experienced at other dining establishments in the area.
Congratulations and much success.