February 9, 2012- Premium Champagne Tasting at the Vienna Restaurant and Historic Inn

Come celebrate the season of Love!

Yankee Spirits to host a very special

 " Premium Champagne Tasting"

at the Vienna

 Thursday, February 9th 4-6 p.m.

$35 per person by RSVP only

Abudant Chef's hors d'oeuvres

Partnering with Panther Distributing & Ruby Wine Companies

The Vienna has classic Austrian, European & Continental cuisine offering an upscale, relaxing and enchanting atmosphere. Perfect place to impress friends, family or even your best business client- a truly unique dining experience and unique ambiance to boot!

It is Austro-Hungarian dining with offerings of German and Bavarian, Swiss, French, and daily additions of Classic Steaks & Seafood dishes. Be sure to inquire about the game dinners , specialty dishes, and Polish food at our restaurant, as the Chef is 1/2 Polish!

Make a reservation at the Vienna for a Ventine's dinner and enjoy foods from the enticing Valentine's Day Menu listed below 

Valentine’s Day

Menu for Thursday, February 14th

 Appetizing Offerings

 Beef Medallions Rossini – Gorgonzola stuffed & wrapped with "Black Forrest" bacon 12

 Chicken & Leek Dumplings – Simply in a flavorful & healthy millet & a Miso broth 9

 "Classic" Colossal Shrimp Cocktail – Offered with a fresh horseradish red sauce 16

 Oyster’s Rockefeller –Baked oysters, shallots, spinach, crème & Pernod - Wunderbar! 14

 Vegetarian Strudel – A Vegetarian’s delight of caramelized onion & shitake & zucchini 9

 Fried Camembert Cheese – Golden crisp triangles with raspberry mustard 11

 Soup & Salad Course

 Caesar Salad – Romaine lettuce tossed with our house croutons & Caesar dressing 8

 Baby Boston Bibb – Grandma Julia’s Hyland Hotel Roquefort dressing, it’s a classic! 8

 Tri-Color Salad – Watercress, Endive, Escarole & crumbled Blue cheese 10

 Alsatian style baked "7" Onion Soup –Beef broth, onions & bubbling Gruyere 10

 Lobster Chowder – Northern New England traditional style, luxuriously creamy 12

 Entrée Selections

 Roasted Duckling – Finished with a Cherry au Poivre, Spätzle & braised red cabbage 26

 Sliced Tenderloin of Beef – Roasted tenderloin finished topped with sauce Béarnaise 28

 Maple Crusted Dijon Salmon – On a bed of wild mushroom & leek risotto 26

 Cupid’s Duo - Stuffed Maine Lobster tail & 10 oz. Filet Mignon & drawn butter MARKET

 Rack of Lamb – Succulent chops topped with garlic, herbs & butter with a mint demi 34

 Colossal Baked Stuffed Shrimp – Seafood stuffing with scallop & crabmeat 34

 Chicken Cordon Bleu –Boneless breast of chicken, "Black Forest" Ham & Swiss 26

 The "Wild Side" Crepes – Currants, wild rice & mushroom in a herb crème sauce 22

 Jaeger Schnitzel Cutlet – With a "Hunter’s" mushroom sauce, bacon & root vegetable 26

All Entrees are served with a cheese platte, European "style" house salad, bread & butter