BRUNCH & CATERING MENUS

SUNDAY BRUNCH MENU

APPETIZERS

  • DEEP FRIED CALAMARI: Corn Meal and Flour Coated. Served with Aioli and Marinara Sauces. 8
  • MUSSELS MARINIERE: PEI Mussels Sautéed in White Wine, Fresh Lemon Juice, Butter, Capers, Herbs. 9
  • SHRIMP AJO: Sautéed Jumbo Shrimp and Grape Tomatoes in Garlic Sauce. 9
  • SPINACH SALAD: Baby Spinach, Tomatoes, Blue Cheese Crumbles, Pine Nuts, Balsamic Vinaigrette. 8
  • SOUP OF THE DAY Cup: 5

ENTREES

  • FLORENTINE OMELETTE Wilted Baby Spinach, Grape Tomatoes, Scallions, and Feta Cheese. Served with Home Fries and Seasonal Fresh Fruit. 14
  • SEAFOOD OMELETTE Shrimp, Scallop, Calamari Rings, and Mushrooms. Topped with Tomato-Beurre Blanc Sauce. Served with Home Fries and Seasonal Fresh Fruit. 16
  • WESTERN OMELETTE Sausage/Ham, Tricolor Peppers, Onions, and Cheese. Topped with House-Made Marinara Sauce. Served with Home Fries and Seasonal Fresh Fruit. 15
  • EGGS BENEDICT 2 Poached Eggs, Virginia Ham Served on English Muffin and Topped with House-Made Hollandaise Sauce. Home Fries and Seasonal Fresh Fruit. 15
  • EGGS NORWEGIAN Norwegian Smoked Salmon and 2 Poached Eggs. Served on English Muffin and Topped with Hollandaise Sauce. Home Fries and Seasonal Fresh Fruit. 17
  • CRABCAKE BENEDICT Crab Cakes and 2 Poached Eggs. Served on English Muffin and Topped with Hollandaise Sauce. Home Fries and Seasonal Fresh Fruit. 18
  • FILET BENEDICT* Center Cut Beef Fillets and Poached Eggs over English Muffin. Topped with Hollandaise Sauce. Served with Home Fries and Seasonal Fresh Fruit. 19
  • NY STEAK & EGGS* Pan-Seared Strip Steak. 2 Eggs any Style. Served with Home Fries and Mixed Greens in Balsamic Vinaigrette. 16
  • LAMB CHOPS & EGGS* 2-Bone Rack of Lamb Chops Grilled. 2 Eggs any Style. Served with Home Fries and Mixed Greens in Balsamic Vinaigrette. 19
  • BRUNCH BURGER* 8oz House-Ground Beef Loin, Grilled and Topped with a Fried Egg & Hollandaise Sauce. Served on Brioche Bun, and Home Fries. 13
  • EGGS ANY STYLE 2 Eggs Fried any Style (Scrambled, Over Easy- Medium-or Hard…). Served with Home Fries and Bacon or Sausage. 12
  • FRENCH TOAST 3 Slices of Brioche Bread Egg Dipped, Sautéed and Served with Seasonal Fresh Fruit, Maple Syrup and Bacon or Sausage. 12
  • LEMON-PEPPER TILAPIA Lemon-Pepper Seasoning Crusted Tilapia Fish Fillet, Sautéed and Served over Wilted Spinach, Cherry Tomatoes Melange, Potatoes. Beurre Blanc Sauce. 15
  • CHICKEN SPINACH SALAD Grilled Chicken Breast over Baby Spinach, Tomatoes, Kalamata Olives, & Cucumber Tossed with House-Made Balsamic Vinaigrette. Nuts and blue cheese crumbles. 14
  • SALMON CAESAR SALAD Grilled, Herbs Rubbed, Salmon Fillet over Caesar Salad of Romaine Heart, Parmesan Cheese, and Croutons. Caesar Dressing* 16
  • May contain raw or undercooked ingredients. Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

IN HOUSE CATERING

LUNCH MENU

FOR 20 PEOPLE MINIMUM

$20 PER PERSON
PLUS TAX & GRATUITY

FIRST COURSE: APPETIZERS

1- HOUSE SALAD: Mixed Greens, Tomato, Cucumber, Balsamic Vinaigrette.

2- SOUP DU JOUR: Cup of Today’s Soup

SECOND COURSE: ENTREES

1- LEMON-PEPPER TILAPIA
Lemon-Pepper Seasoned and Sautéed Tilapia Fish Fillet over Wilted Baby Spinach and Sautéed Grape Tomatoes, and Potatoes. Beurre Blanc Sauce.

2- CHICKEN PICCATA CAPELLINI
Pan-Seared Chicken Breast Scaloppine in Lemon Butter, and Capers Sauce. Served with Angel Hair Pasta Topped with House-Made Marinara Sauce.

3- MUSHROOM RAVIOLI
Mushroom and Cheese Filled Raviolis Tossed with Mushrooms in a Brandy Cream Sauce.

ENTRÉE-SALADS:

4- SALMON SPINACH SALAD
Grilled Atlantic Salmon Fillet over Baby Spinach, Cucumber, Tomato, and
Pine Nuts. Balsamic Vinaigrette Dressing

5- CHICKEN GREEK SALAD
Grilled Marinated Chicken Breast over Mixed Greens, Kalamata Olives, Red Onion, and Feta Cheese. Lemon-Vinaigrette Dressing

THIRD COURSE: DESSERT

1- NEW YORK CHEESE CAKE

2- CHOCOLATE MOUSSE CAKE

DINNER MENU 1

FOR 20 PEOPLE MINIMUM

$30 PER PERSON Sunday thru Thursday
$35 PER PERSON Friday and Saturday
PLUS TAX AND GRATUITY

FIRST COURSE: APPETIZERS

1- HOUSE SALAD: Mixed Greens, Tomato, Cucumber, Balsamic Vinaigrette

2- SOUP OF THE DAY: Cup

SECOND COURSE: ENTREES

1- LEMON-PEPPER TILAPIA
Sautéed Lemon-Pepper Seasoned Tilapia Fillet over Wilted Spinach, Grape Tomatoes and
Potatoes.  Beurre Blanc Sauce.

2-CHICKEN PICCATA CAPELLINI
Sautéed Chicken Breast with Capers and Butter Lemon. Angel Hair Pasta with Marinara Sauce.

3- NY STEAK AU POIVRE FRITES
Sautéed Beef Sirloin Strip Steak Crusted with Cracked Black Pepper. Served with House Cut French Fries and Diane Brandy Cream Sauce.

ENTRÉE-SALADS:

4- SALMON SPINACH SALAD
Grilled Atlantic Salmon Fillet, Warm over Baby Spinach, Cucumber, Tomato, and Toasted
Pine Nuts Tossed in House-Made Balsamic Vinaigrette Dressing

5- CHICKEN GREEK SALAD
Grilled Marinated Chicken Breast over Mixed Greens, Kalamata Olives, Red Onion, and Feta Cheese Tossed in Lemon-Vinaigrette Dressing

THIRD COURSE: DESSERT

1- CHOCOLATE MOUSSE CAKE
2-KEYLIME PIE
3-NY CHEESE CAKE

DINNER MENU 2
FOR 20 PEOPLE MINIMUM

$40 PER PERSON Sunday thru Thursday
$45 PER PERSON Friday and Saturday
PLUS TAX AND GRATUITY

FIRST COURSE: APPETIZERS

1- HOUSE SALAD: Mixed Greens, Tomato, Feta, Cucumber, Balsamic Vinaigrette.

2- CAESAR SALAD: Crispy Romaine Hearts, Croutons, Parmesan, Caesar Dressing*

3- SOUP OF THE DAY: Cup

SECOND COURSE: ENTREES

1- SALMON ALMOND MUSHROOMS
Sautéed Almond Crusted Salmon Fillet, Served over Mushroom Ravioli Tossed with Sundried Tomato and Mushroom in Champagne Cream Sauce.

2- FILET MIGNON BLUE *
Center Cut Beef Tenderloin Pan Roasted and Topped with Blue Gorgonzola Cheese. Potato and Mixed Vegetables, Diane Brandy Cream Sauce.

3- RACK OF LAMB DIJON*
Dijon Mustard Coated and Pan Seared Rack of Lamb Chops. Served with Potatoes andSautéed Grape Tomato-Artichoke Hearts- Spinach Melange. Red Wine Lamb Jus Reduction.

4- SEAFOOD LINGUINI DIAVOLO
Diver Scallops, Large Shrimps, and Fresh PEI Mussels Tossed with Linguini Pasta
in a Tangy-Spicy House-Made Tomato Marinara Sauce.

THIRD COURSE: DESSERT

1- CHOCOLATE MOUSSE CAKE

2- KEYLIME PIE

3- TIRAMISU

Gluten free choices available

BUTLER PASSED CANAPES/HORS D’OEUVRES:
$2.50 PER PIECE

  • Smoked Salmon, cream cheese canapés
  • Filet mignon, Dijon Mustard Canapés,
  • Petite Crab cake Tartar Sauce Canapés
  • Shrimp Cocktail Sauce Canapés

WINE:

WHITE:

1- PINOT GRIGIO, Lagaria, delle Venezie, Italy, 2012. $25
2- VIOGNIER, McManis Vineyards, California, 2011. $30
3- CHARDONNAY, Rotherford Ranch, Napa, California, 2011. $40
4- RIESLING, Urban, Nik Weis Selection, Mosel, Germany, 2011. $35
5- COTES DU RHONE WHITE, E. Guigal, France, 2011. $40
6- CHARDONNAY, Napa Cellars, Napa, California, 2012. $50

RED:
1- PINOT NOIR, Trinity Oak, California, 2012. $25
2- MERLOT, Kenwood Yulupa, California, 2012. $25
3- CABERNET SAUVIGNON, Kenwood Yulupa, California, 2012. $25
4- CABERNET SAUVIGNON, First Press, Napa, California, 2011. $40
5- ZINFANDEL, Seghesio, Sonoma, California, 2011. $50
6- CABERNET SAUVIGNON, Ferrari Carano, Alexander Valley, CA, 2010. $85

WE CAN ACCOMMODATE ANY BUDGET.

ASK FOR MARCO OR HEDI
info@idylwoodgrill.com
703-992-0915