Holiday Menu

LUNCH MENU IN HOUSE .               (Dinner Menus below)

FOR 20 PEOPLE MINIMUM

$22 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 IN HOUSE

FOR 20 PEOPLE MINIMUM

$32 PER PERSON Sunday thru Thursday
$37 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

$42 PER PERSON Sunday thru Thursday
$47 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
Sautéed Almond Crusted Salmon Fillet, Served with Vegetables and Potatoes. Mustard Cream Sauce.

2- FILET MIGNON *
Center Cut Beef Tenderloin Pan Roasted. Served with Potato and Mixed Vegetables, Red Wine-Brandy-Cream Sauce.

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

4- LOBSTER RAVIOLI PERNOD
Lobster Meat Stuffed Pasta Sautéed with Shrimp, Sweet Corn and Peas in Anise-Cream 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. $25
2- VIOGNIER, McManis Vineyards, California. $30
3- CHARDONNAY, Rotherford Ranch, Napa, California. $40
4- RIESLING, Mosel, Germany. $35
5- COTES DU RHONE WHITE, E. Guigal, France. $40
6- CHARDONNAY, Napa Cellars, Napa, California. $50

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

WE CAN ACCOMMODATE ANY BUDGET.

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

 

 

Open Hours

LUNCH
Monday thru Friday
11:30am to 2:00pm

DINNER
Monday thru Thursday
5:00 to 9:30pm
Friday and Saturday
5:00 to 10:00pm
Sunday
5:00 to 9:00pm