dinner menu
FIRST COURSES
Potato & Parsnip Soup
Tomato & Watermelon Gazpacho
Roasted Butternut Squash Soup
Tomato Crab Bisque
Roasted Zucchini & Basil Soup
French Onion Dumplings
Boston Lettuce Salad
cucumber, strawberry, basil, balsamic
Classic Caesar
romaine hearts, parmesan, garlic crouton
Citrus & Watercress
orange, fennel, kalamata, chive “lemonette”
Heirloom Caprese
tomato, baby arugula, mozzarella, balsamic
Panzanella Bread Salad
tomato, parsley, evoo, red wine vinegar
Warm Seasonal Vegetable Tart
fromage blanc, micro-greens, vinaigrette
Roasted Beet & Goat Cheese Stack
parsley vinaigrette, toasted pine nuts
Smoked Trout
micro greens, tater tots, horseradish cream
MAIN COURSES
Pepper Crusted NY Strip
potato gratin, haricot verts, roasted tomato, balsamic
Tomato Braised Short Rib
yukon puree, onion ring, carrot, red wine
Stuffed Breast of Roasted Chicken
cranberries, apple, thyme, potato puree
Roasted Pork Tenderloin
braised endive, sweet potato, cherries, cabernet
Seared Sea Bass
mushroom risotto, asparagus, white wine, capers
Pacific Black Cod
potato puree, bok choy, ginger soy vinaigrette
Vegetable Pot Pie
market vegetables, herbs, pastry
Eggplant Napoleon
basil pesto, ricotta, tomato coulis
Seasonal Risotto
such as asparagus, corn & seafood
PASTAS
Penne with Squash, Ricotta & Mint
Linguine with Lemon, Parm & Pepper
Seasonal Hand Made Ravioli
Orecchiette with Artichoke & Beans
Gnocchi with Prosciutto & Peas
Rigatoni with Short Rib
Duck Fettuccini
MORE SIDE DISHES
Broiled Pumpkin with Apples & Sage
White Beans & Rosemary
Lentils & Bacon
Roasted Eggplant
Creamy Cheddar Grits
Tomato & Cucumber Salad
Marinated Radish Salad
Pan Roasted Root Vegetables
Warm Potato Salad
dinner courses
Items may be served as plated courses for a sit down dinner or adapted to fit a buffet or family style dinner.
