Eats of the East: A Trip Down the Coast

Appetizers       

Philly Cheesesteak Eggrolls
Lightly fried with peppers, onions and served with a sweet and sour sauce

Beer Pretzels with Vermont Cheese Dip 
Served with a Tabasco cheese sauce

New England Clam Chowder

 

Salad

New England Clam Chowder

Virginia Apple Walnut Salad
Mixed greens tossed with feta, cranberries and drizzled with a blueberry vinaigrette

 

Entrees

New York Strip Steak
served with a creamy Bearnaise sauce and onion straws

Atlantic Salmon
Marinated with teriyaki sauce, topped with sesame seeds and green onions

Maine Lobster Ravioli
Served under a creamy tomato sauce

Key West Grilled Chicken Kebabs
Blended with honey, lime and bell peppers

Pennsylvania Portobello Mushroom
Stuffed with quinoa, beans, feta, spinach and tomatoes

 

Sides

Asparagus with East Coast Parmesan

Carolina Creamed Spinach

Maine Garlic Mashed Potatoes

Delaware Baked Mac and Cheese

 

Desserts

Virginia Apple Crisp a La Mode
Chocolate Ganache Cake with Hot Fudge