^The TUNNICLIFF INN

  50 person Rehearsal Dinner
June 20th 2003

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Appetizer Platters (Served at 6pm)

• Fresh Fruit Platter (served with dessert)

• ½ Sautéed Spinach and Mozzarella &  ½ Tomato and Basil Brushetta
  

• Vegetable Crudities

• Cheese & Cracker

• Crab Puff

• Stuffed Mushrooms

Platted Dinner (Served at 6:45pm)
Choice of Entrees:


TOURNEDOUS ROSSINI
Two four ounce cuts of tenderloin. 
Sautéed in a Marsala-Merlot brown sauce.  
With a mushroom duxelle.
Served over garlic whipped potatoes.


CHICKEN MARSALA
Chicken breast sautéed with mushrooms and shallots.
In a Marsala wine brown sauce.
With a mushroom duxelle.
Served over garlic whipped potatoes.


SHRIMP AND SCALLOPS
Shrimp and sea scallops sautéed with tomatoes and artichokes. 
In a garlic, wine and butter sauce.  Presented in a Fillo shell.
Served over garlic whipped potatoes.

Kids Pasta Marinara

Kids Chicken Fingers

Salad choice: Dinner Salad (ranch & balsalmic vinaigrette dressings)
Dessert Choice: Caramel Apple or Cheesecake
Beverages: Coffee, tea and Soda