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
Over Pepper Trail Farm Cucumber and Tomato Salad with Basil Pesto
Pepper Trail Mixed Greens, Tomatoes, Blue Cheese Crumbles and Toasted Walnuts dressed in Honey, Thyme and Lemon Vinaigrette
With Caesar Dressing, Ciabatta Croutons and Shaved Parmesan
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 White Wine Garlic Cream Sauce with Sundried Tomatoes and Baby Spinach
Over Rice Pilaf with a Rainbow Bell Peppers, Swiss Chard and Roasted Corn Relish
Topped with Black Truffle Butter over Blue Cheese Risotto, Sauteed Garlic Spinach, Roasted 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 Italian Sausage Bolognese Sauce with Fresh Tomatoes and Basil topped with Mozzarella Cheese
With Pistachios and Whipped Cream
With Peppermint Ice Cream
With Whipped Cream and a Grapefruit Balsamic Syrup
With Almond Graham Cracker Crust and Whipped Cream
With Dreamcicle 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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