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 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