Menu

Mixed Greens, Tomatoes, Blue Cheese Crumbles and Toasted Walnuts dressed in Honey, Thyme and Lemon Vinaigrette 

With Caesar Dressing, Ciabatta Croutons and Shaved Parmesan

Mixed Baby Greens, Prosciutto, Tomatoes and Goat Cheese with Balsamic Vinaigrette  

Over Orzo Pasta tossed with Artichoke Hearts, Grilled Scallions and Sundried Tomatoes in a Lemon Butter Broth

With Grilled Asparagus, Seasoned Crispy Potatoes topped with Arugula Salad, Lemon and EVOO

Over Grilled Asparagus with Crispy Creamer Potatoes and Warm Grape Tomato Bruschetta

With Rice Pilaf and Pecans with Crispy Brussel Sprouts finished with a Chardonnay Dijon Cream Sauce

With Local Mushrooms, Garlic, Tomatoes and Baby Spinach in a White Wine Cream Sauce topped with Parmesan

Topped with Black Truffle Butter over Cauliflower and Potato Puree, Sauteed Garlic Spinach Roasted Blue Oyster Mushrooms and Red Wine Jus 

With Sweet Potato Puree and Grilled Asparagus topped with Pear Rosemary Chutney  

In a Saffron Broth with Roma Tomato and Sweet Peas topped with Parmesan Cheese

Toasted Pine Nuts and Whipped Cream

With Graham Cracker Crust and Whipped Cream 

With Strawberry Ice Cream

With Blueberry Buttermilk Ice Cream