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

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