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 APPETIZERS - House salad - Iceberg lettuce cup, tomatoes, bacon, cucumber, bleu cheese, champagne vinaigrette.
- Spinach salad- Sundried tomato vinaigrette, manchengo cheese, shaved fennel, olive tapenade crostini.
- Mixed greens - herb red wine vinaigrette, julienne carrots, radishes, grilled onions
SOUPS - Wild mushroom soup, polenta crisp, sherry Chantilly, truffle oil.
- Tomato and roasted garlic, yellow tomato jam, micro basil, Parmesan chip
- Shrimp bisque, cilantro creme fraiche, chorizo crisp, scallions
- Creamy potato leek soup, bacon, chive oil, guafrette
- Heirloom squash bisque (fall and winter only) coriander cream, crushed walnuts, apple compote.
ENTREE - Fried catfish with Cajun remoulade
- Oven roasted red trout, lemon caper butter
- Pan seared grouper or salmon, orange dill glaze
- Chicken breast stuffed with spinach and artichoke, tomato cream sauce
- Roast loin of pork with ginger pear chutney and pear sauce
- Seared filet mignon, peppercorn and red wine reduction
- Sliced prime rib, au jus, horseradish cream
- NY strip, chutney onions, demi glace.
STARCHES - Golden potato puree
- Fettuccine with brown butter and Parmesan
- Herb roasted fingerling potatoes
- Sweet potato gratin
- Chorizo scallion spoon bread
- Garlic and fontina risotto cakes
VEGETABLES - Haricot vert and shallots
- Roasted asparagus, brown butter
- Braised kale and onions
- Lima bean succotash
- Honey roasted carrots and parsnips
- Cauliflower gratin
- Pan roasted mushrooms and herbs
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