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 PRICES AVAILABLE UPON REQUEST APPETIZERS - Lobster bisque, sherry cream, poached lobster, shaved celery.
- Veloute of asparagus, preserved lemon, parley oil, red pepper jam.
- Cream of Cauliflower soup, bacon crisp, melted leeks, cracked pepper
- Spinach, roasted pears, dried cranberries, candied pecans, port wine vinaigrette.
- Roasted red and yellow beets, field greens, sherry vinaigrette, herbed chevre cheese, pistachio dust.
- Fried green tomatoes, ricotta cheese, roasted pepper marmalade, balsamic drizzle micro greens.
ENTREE - Prosciutto wrapped chicken breast, sundried tomato hollandaise
- Filet mignon, blue cheese butter, fried shallots
- Dijon hazelnut crusted rack of lamb with demi glace
- Seared grouper fillet, lemon confit, beurre blanc
- Braised short ribs, orange horseradish gremolata, jus
- Roasted salmon with tomato fennel salsa
- Pan roasted duck breast, dried cherry compote, duck sauce.
- Surf and Turf
- Petite filet with port reduction and shrimp tossed in shallot butter
- NY strip steak with horseradish cream sauce and orange glazed grouper
- Ribeye steak with wild mushroom ragout and seared salmon with garlic cream.
STARCHES - Creamy spinach ravioli
- Shallot and herb risotto
- Leek whipped potatoes
- Twice baked red potatoes and herbs
- Root vegetable gratin
- Quinoa pilaf
VEGETABLES - Brussels sprout leaves
- Celeriac and apple slaw
- Braised greens
- Lemon scented hericot vert
- Roasted asparagus tips, sea salt
- Broccoli gratin
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