Amadeus Manor Menu

Oven roasted with thyme and olive oil, aged chevre and toast points.

Wrapped in phyllo dough and baked to a golden brown, served with sauce madeira and fresh fruit.

Willapa bay oysters dusted in seasoned flour then pan fried to a crispy golden brown.

Choice helix snails baked in a garlic pernod butter.

Prawns gently sauteed with garlic and finished with lobster sauce.

Classic chicken livers, flavored with cognac.

House cured salmon, served with mustard sauce, red onions and capers.

Baby field greens with cool melon slices.

Spinach tossed in a warm bacon, mushroom and shallot dressing.

Served with fresh basil and a balsamic vinegar.

Ferdie's cream of mushroom

Tenderloin of pork a la maison

Braised beef and tomatoes with fresh herbs and paprika.

Boneless breast of chicken baked with herbs and mushrooms.

Chicken stuffed with black forest ham and swiss cheese, breaded and served with an oregano demi glaze.

Austrian classic hand trimmed tenderloin of pork, lightly breaded and sauteed to a crisp golden brown.

Lightly tossed in seasoned flour and sauteed in butter.

A french classic. choice cut of new york strip grilled. served with peppercorn cognac demi glace and mango chutneys.

Assorted seafood sauteed with shallots, garlic, wine and cream nestled atop puff pastry.

Succulent lamb roasted with a crust of fresh herbs and bread crumbs. Served with a port wine demi glace.

Braised beef and tomatoes with fresh herbs and paprika.

Boneless breast of chicken baked with herb and mushrooms.

Lean, simmered in its own juices. a favorite

Simply prepared with fresh herbs and olive oil.

An amadeus favorite. a rich chocolate cake served with a fresh, seasonal berry sauce.

A dessert made special for the day.

Superb house coffee served with clotted cream.