Salads
Goat Cheese Rounds with roasted beets on a bed of field greens with vinaigrette
Arugula Salad with orange, pomegranate seeds and goat cheese
Whole Leaf Caesar Salad with hand crafted Caesar dressing and shaved parmesan
Classic Iceberg Wedge with blue cheese, tomato and bacon
Butter Lettuce with fresh pears, gorgonzola and candied walnuts with a mustard vinaigrette
Greek Salad with spinach, kalamata olives, red onions and feta cheese with a lemon tarragon dressing
Basic Mixed Green Salad with your choice of hand crafted dressing (ask and we shall make)
Entrées
Grilled Beef Tenderloin topped with an herb butter or red wine and shallot butter served with oven roasted potatoes, seasonal vegetable
Grilled Tri-tip Steak with a fresh chimmichurri (parsley, cilantro, garlic and vinegar condiment) and roasted corn salsa
Pan Seared Duck Breast, sliced thin and finished with a raspberry balsamic reduction served with mashed potato and season vegetables
Braised Bison Short Ribs served with a parsnip carrot puree and vegetable gratin
Lemon Rosemary Chicken with baby red potatoes and green beans
Grilled Lamb Chops served with potato, celery root puree, topped with herb butter
Asian Five Spice Salmon served with Asian style coleslaw and seasonal vegetables tossed with sesame oil
Pan Seared Tuna served with an Edamame Salad with a fresh ginger vinaigrette and Broccoli or Broccolini
Roasted Pork Tenderloin with a Dijon Mustard Rosemary glaze, seasonal vegetables and Garlic Horseradish Mashed Potatoes.
Desserts
Mango-Blueberry Fool
Strawberry-Blueberry Fool
Lemon Curd Napoleon
Cheesecake
Pie