Market Menu
First course-
Flounder roulade with spinach and artichoke finished with a sundried tomato jus asiago and balsamic reduction
Second course-
Baby greens with raspberries, toasted almonds, caramelized shallots, and vanilla vinaigrette
Entrees-
Duck stuffed with Virginia Gouda cheese, our house made honey ginger bacon and shallots, with sundried tomato jus, artisan romaine lettuce, and roasted potatoes
Ahi Tuna blackened and breaded served over couscous with char grilled roma tomatoes and carbonara sauce.
Fourth Course-
White chocolate mousse with fresh raspberries, shaved dark chocolate, and served with a home made chocolate chip cookie.
