Dinner
Evening Dining Menu
Dinner Service is available Tuesday thru Saturday 5:30 p.m to 9: 00 p.m. seating times.
Reservations are recommended but not required.
Savor fresh from the Farm Market dinner selections. All entrees are served with freshly baked bread, salad, and side.
Our Chef is always happy to make suggestions to perfectly accompany your main course.
Dinner Selections
Entrees below as subject to Market pricing
Citrus Salmon- center cut farm raised salmon with a brown sugar and curry rub, Fresh Lemon Balm Cream. 26.00
Crab Cakes Napolean - 2 jumbo lump crab cakes filled with gulf shrimp and wilted baby spinach over roasted red pepper and fresh pea coulis. 27
Duck Breast - Oven roasted duck breast with layer of proscuitto and garden fresh sage leaves with a rosemary infused blood orange sauce. 29
Spring Chicken - chicken breast stuffed wiht marniated articokes, HideAway Gardens herbed cherry tomatoes, and baby spinach. Rapped in a butter pastry topped with a boursin cream sauce. 22
Beef Shank - Chef Joe's Secret Receipe and Specialty - Classic Beef shank with a carrot jus roasted onion. 25.
Pork Daniel - Twin French bone pork chop with a Jack Daniels whiskey glaze, slow roasted with sweet potato souffle. 23
All Dinners come with Chef's Freshest vegetables and Home made breads.
Around the World
$19.95 per person - Entrees are served with:
Fresh warm rolls
Garden tossed salad
Choice of vegetable, potato or pasta
Please select from the following entrees
Herbed Chicken with Mushroom and Cider Ragu
Blackened Salmon with Thyme Cream
Creole Shrimp in Cajun Cream Sauce
Seared Breast with a Tuscan Cream Sauce
Chicken Marsala
Parmesan Encrusted Walleye
Herbed Pork Loin with Smoked Tomato and Bacon Chutney
Roasted Pork Loin with Carmelized Onion and Raspberry Couli
Maple Glazed Pork Loin with Whole Grain Mustard Sauce
Cornish Hen split broiled with Rosemary, Lemon & Blackberry Sauce
Chicken Picatta
Seared Scallops in Opulent Sauce
Lemon Pepper Chicken with fresh Bruschetta and Balsamic Glaze
Broiled Chicken with Fresh Pineapple Salsa
Potato Encrusted Baked Cod
Pecan Crusted Chicken Breast with Bourbon Teriyaki Glaze
Braised Short Ribs in a Velvety Port Jus Lie
Chicken in a Decadent Bacon Sauce
Country Affair with a Gourmet Touch
$16.95 per person - Entrees are served with:
Fresh warmed rolls
Garden tossed salad
Choice of vegetable, potato or pasta
Please select from the following entrees
Roasted Rosemary Chicken with Country Pan Sauce
Barbecued Chicken
Marinated Grilled Chicken Quarters
Lemon Peppered Roasted Turkey with Thyme Jus
Beef Bourguignon
Barbecued Pork Chops with Apple BBQ Sauce
Pineapple Glazed Ham
Baked Cod with Dill Lemon Butter
Southern Italian Meatballs with Red Sauce
Baked Lasagna with Fresh Pasta and Béchamel Sauce
Italian Sausage in Red Sauce with Cheese and Bell Peppers
*All meals are subject to a 7% Sales Tax & 20% Service Charge*
*All Off Site catering is subject to a 25% Service Charge
Beverages
Iced Tea, Coffee, Hot Tea, Lemonade and Fruit Punch - $1.75 per person
Soft Drinks: Coke, Diet Coke, Sprite, Diet Sprite, Bottled Water - $2.25 per 20 oz. bottle
Cocktails Beverage Reimbursement Available
Corkage Fee: $2.00 per person
Bar Tender Fee: $25.00 per hour
Desserts
All Desserts are $7.00 per person
- Vanilla Bean Crème Brulee
- Chocolate Lava Cake with Fresh Berries and Ice Cream
- Chocolate Lovers Dream Chocolate Mousse with shavings of Chocolate served in a chocolate cup
- Crème Brulee Cheese Cake with Caramelized Pecans
- Warm Dutch Caramel Apple Pie A La Mode
- Profiteroles of Strawberry and Vanilla drizzled in Ganache & Berries
- Old Fashion Ice Cream and Homemade Cookies - $3.00 per person
*All meals are subject to a 7% Sales Tax & 20% Service Charge
*All Off Site catering is subject to a 20% Service Charge
Printable menus from the kitchen of HideAway
NOTE: You will need the free Adobe Acrobat Reader on your computer to view these documents.
Click HERE for your FREE copy 
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August 25 - November 30, 2010:
Hot off the Farm |
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September 24-25, 2010:
Cooking Class & Culinary School |
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September 25, 2010:
Art Class at the HideAway |
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October 22-23, 2010:
Cooking Class & Culinary School |
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October 23, 2010:
Art Class at the HideAway |
