First Course-Option of one/person
Deep fried gorgonzola gnocchi with a bacon cream sauce and diced green onion.
Ratatouille of tomato, squash, and red onion served with a wild mushroom broth and fresh Italian parsley.
Lollipop lamb chop over a parsnip puree with a drizzle of herb infused olive oil.
Second Course- Option of one/person
Belgian endive stuffed with walnut, candied orange and goat cheese with
French-trimmed chicken leg and a drizzle of raspberry vinaigrette.
Fried oysters over a bed of arugula with a cucumber-mint cream and shaved radish.
Tabbouleh salad of wheat bulgur with grilled squash, tomato, mint, and a lemon dressing in a bowl of Boston bib lettuce dotted by pomegranate seeds.
Third Course-Option of one/person
Pan seared striped bass over a black-eyed pea puree with baby greens tossed in a champagne vinaigrette. Served with ‘tourned’ carrots and parsnips with parsley.
Coffee crusted New York Strip medallion, bacon wrapped with a vanilla foam. Served over a root vegetable and potato hash.
A duo of oven roasted quail over a bed of wild rice with a blackberry gelee. Served with ‘tourned’ carrots and parsnips with parsley.
Italian marinated, grilled eggplant with roast tomato sauce, quenelles of ricotta, asiago, and goat cheese, and wild mushrooms in a herb couscous with balsamic reduction.
Herb crusted rack of lamb with bleu cheese whipped potatoes and a herb infused oil. Served with ‘tourned’ carrots and parsnips with parsley.
Fourth Course-Option of one/person
Vanilla Pot de Crème topped with fresh berries tossed in champagne and toasted almonds.
Homestead Creamery ‘Black Raspberry’ ice cream in a chocolate cup with fresh raspberries, shaved chocolate and a drizzle of Kunde Estate chocolate zinfandel sauce.
Baked lemon soufflé filled crepes with a strawberry compote, fresh mint, and a shower of powdered sugar.
