First Course
Clams Soffrito
Olive oil and garlic sautéed clams with classic soffrito and saffron aioli. Served with grilled baguette.
Roast Pork
Pulled roast pork rib-eye on a corn grit cake with spicy tomato sauce, onion puree and balsamic reduction.
Sweet Potato Risotto
Creamy risotto tossed with sweet potatoes, dried cherries, candy walnuts, Gruyere cheese, and brown sugar.
Second Course
Marinated Salad
Italian marinated Roma tomatoes and fresh mozzarella cheese with green beans, baby greens and Kalamata olives.
Tuscan Tomato Soup
Rich tomato broth with fresh basil and crumbles of Gorgonzola cheese
Warm Spinach Salad
Wilted spinach leaves tossed in bacon vinaigrette with crisp lardons, boiled egg, green onion, and feta cheese.
Main Course
New England Flounder
Pan seared flounder fillet over sautéed green beans with a New England clam chowder sauce of chunked Yukon potatoes and baby clams.
Grilled Steak Medallions
Gorgonzola crusted grilled hanger steak with crisp onions and a port wine reduction. Served with herb roasted Yukon potatoes and green beans.
Pork Rib-eye Medallions
Ember charred pork medallions with savory tomatillo sauce, cilantro-lime cream and crisp tortillas. Served with cheddar cheese mashers and green beans.
Lasagna Blanca
Baked pasta with a braised leek béchamel sauce, spinach, basil, ricotta and asiago cheese. Served with a garlic aioli grilled baguette.
Dessert
Trifle
Raspberry and ricotta cheese trifle with toasted almonds.
Cherry Pie
Port wine infused cherries with caramel walnuts in a flaky crust.
Chocolate Chip Bread Pudding
Classic bread pudding with chocolate chips and a bourbon crème anglaise.
