First Course
Shrimp and Grits
Sautéed shrimp in stone ground grits with garlic and proscuitto de Parma
Fried Ravioli
Deep fried mushroom stuffed ravioli with red pepper romesco.
White Bean Dip
Pita points and grilled veggies with a savory, herb white bean spread
Second Course
Roasted Beet Salad
Diced, roasted beets, toasted walnuts, maple vinaigrette, feta cheese over arugula leaves.
White Bean Soup
White Beans, Kale, and Sausage.
Salmon Tartar
Citrus marinated diced salmon with capers, red onion crème fraiche, and a savory tuile cracker.
Main Course
Veal Napoleon
Pine nut crusted veal scaloppini, fontina cheese, and an herbed cream sauce served with grilled asparagus and long grain wild rice.
Roast Chicken
Herb roasted chicken quarters over sautéed kale with pan gravy and roasted fingerlings potatoes
Zucchini Pancake
Savory zucchini pancake over a roasted red pepper coulis, julienne red peppers, asiago cheese, and fresh basil.
Salmon en Papillote
Salmon fillet, wild rice pilaf, Portobello mushrooms, garlic,
and white wine baked in parchment paper.
Dessert
Apricot Crisp
Baked apricots with brown sugar and crispy topping.
Cookie Dough Cheesecake
Chocolate cookie dough cheesecake bowl with fresh baked cookie on top.
Peanut Butter Crisp
Rich peanut butter filling topped with dark chocolate ganache.
