Menu

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 Pearled Couscous with Roma Tomatoes and Chives with Lemon Aioli

With Caper and Roasted Garlic Sauce

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

With Caesar Dressing, Ciabatta Croutons and Shaved Parmesan

With Passion Fruit Vinaigrette and Shaved Fennel topped with Burrata  

Over a Warm Bruschetta and Orzo Pasta Sauté with Basil, Tomatoes and Lemon with Roasted Rainbow Carrots

With Rice Pilaf and Pecans with Crispy Brussel Sprouts finished with a Red Wine Cherry Sauce

With Shrimp in a White Wine Garlic Cream Sauce with Sundried Tomatoes and Baby Spinach

Topped with Black Truffle Butter over Gorgonzola Risotto, Sauteed Garlic Spinach, Roasted Blue Oyster Mushrooms and Cabernet Jus

Over Mashed Purple Sweet Potatoes with Grilled Asparagus topped with Pear Rosemary Chutney and Toasted Almonds

With Grilled Baby Bok Choy with a Roasted Corn Relish with Rainbow Bell Peppers

Over Great Northern Beans with Roma Tomatoes and Rosemary with Grilled Asparagus finished with Balsamic Glaze

With Lamb Bolognese Sauce with Fresh Tomatoes and Basil topped with Mozzarella Cheese

Over Crispy Polenta with an Olive, Artichoke and Caper Sauté

With Strawberry Sauce, Pistachios and Whipped Cream

With Vanilla, Basil and Black Pepper Ice Cream

With Persimmon Ice Cream

With Almond Graham Cracker Crust and Whipped Cream 

With Cinnamon, Bourbon, Maple Ice Cream