With Garlic, Shallot, Brandy and Mushroom Butter topped with Parmesan Cheese served with a Grilled Crostini
Topped with Bacon Jam, Goat Cheese, Sundried Tomatoes and Balsamic Glaze
Over Chorizo and Chickpea Tomato Sauce Topped with Chopped Scallions
Over Pepper Trail Farm Cucumber and Tomato Salad with Basil Pesto
Pepper Trail Mixed Greens, Feta Cheese, Cucumbers, Shaved Red Onion and Balsamic Vinaigrette
With Caesar Dressing, Ciabatta Croutons and Shaved Parmesan
With Local Grape Tomatoes, Shaved Red Onion and Blue Cheese Dressing Topped with Hickory Smoked Bacon
Over Artichoke, Olive, Caper and Orzo Pasta in a Lemon White Wine Broth
With Mashed Creamer Potatoes, Roasted Cauliflower finished with a Port Wine Fig Sauce
With Shrimp in a Garlic Parmesan Cream Sauce with Roasted Corn and Baby Spinach Topped with Toasted Pecans
Over Roasted Potatoes, Sweet Peas, Sundried Tomatoes in a White Wine Garlic Herb Sauce
Topped with Black Truffle Butter over Blue Cheese Risotto, Sauteed Garlic Spinach, Roasted Local Blue Oyster Mushrooms and Cabernet Jus
Over Sweet Potatoe Puree with Grilled Asparagus topped with Pear Rosemary Chutney and Toasted Almonds
Over Creamy Polenta and Grilled Asparagus, Braising Jus and Balsamic Glaze
With Pistachios and Whipped Cream
With Key Lime Ice Cream
Chocolate Root Beer Sponge Cake with Root Beer Syrup and House Made Vanilla Ice Cream
With Almond Graham Cracker Crust and Whipped Cream
With House Made Lavender Buttermilk Ice Cream
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Menu is subject to change based on available products.
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