Five varieties of mushrooms, accented by white beans and boursin cheese wrapped in phyllo.
Three cheese ravioli, spinach ravioli and sundried tomato ravioli nestled in a pomodoro sauce.
Grilled portabe/la mushroom, crispy eggplant, prosciutto, baby spinach and fontina cheese.
Served with a bordelaise sauce served with mashed potatoe.
Served with mushroom butter served with mashed potatoe.
Served with a lemon basil beurre blanc served with rice pilaf with julienne vegetables.
Served with butter rosettes.
Cookies and miniature pastries displayed on each table.
Assorted herbal and regular tea.
Menu for West Lake Inn provided by Allmenus.com
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