Yellow Springs Inn - Fine Dining and Catering

Brunch and Lunch Selections

made to order with your choice of fillings.

made to order and filled with chicken or seafood.

Chicken Feuilette
a mixture of chicken, mushrooms, cream and white wine
between two sheets of puff pastry with a cream, garlic and sherry sauce.

your choice of fillings.

Spinach Salad with Herb Sautéed Chicken
fresh boneless chicken breast with
herbs sautéed and
nestled on a bed of spinach topped with warm bacon dressing.

Seafood Fettuccini
handmade fettuccini served in a sauce of fish stock,
leeks, white wine and cream, garnished with bay scallops and shrimp.

Salmon with Dill
filet of salmon, poached in white wine, topped with fresh
bread crumbs and served with a cream, white wine and dill sauce.

Wild Mushroom Vol Au Vent
black trumpet mushrooms, chanterelles and cepes,
sautéed with brandy, fresh thyme, veal stock and cream served in puff

Oriental Noodle Salad
noodles tossed with julienned carrots, water
chestnuts and snow peas in a sesame dressing.

Medallions of Filet Mignon
center cut filet mignon, sliced and served with
your selection of sauce.

Eggs Benedict
poached eggs, served with Canadian bacon, on a toasted
English muffin, topped with hollandaise.

Almond French Toast
slices of French bread, dipped in batter and served
with fresh strawberries, whipped cream and toasted almonds.

Steak and Eggs
a center cut filet mignon, sautéed and served with
scrambled eggs.

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