Fall/Winter Sample Menus

Arugula Salad with Oven Roast Organic Beets, Orange Supremes, Candied Walnuts and Goat Cheese
Pan Seared Wild Caught Salmon with Tomato Chive Buerre Blanc and Crispy Prosciutto
Buttermilk Mashed Potatoes
Maple Creme Brulee with Honey Tuille

Salad of Organic Romaine Hearts with Shaved Manchego Cheese & Crispy Croutons
Classic Bolenese with Mascarpone Quenelle & Handmade Pappardelle Pasta
Warm House Made Sour Dough Bread
Traditional Tiara Misu

Mixed Greens with Grapes, Toasted Almonds & Shaved Parmesan Cheese
Herb Crusted Rack of Organic Lamb with Gremolata Pesto
Pan Fried Smashed Fingerling Potatoes with Shaved Manchego Cheese
Sauteed Organic Green Beans with Lemon Zest & Pinenuts
Caramelized Organic Shallots
Ginger Shortcake with Roasted Winter Fruit Compote

Lemony Waldorf Salad
Wild Caught Halibut with Winter Succotash
Crispy Polenta with Oven Roasted Cherry Tomatoes
Wilted Organic Spinach with Lemon Zest
Rich Chocolate Rum Pudding

Arugula Salad with Shaved Pecorino Cheese, Toasted Pinenuts & Lemon Vinaigrette
Herb & Lemon Roasted Organic Whole Chicken
Risotto with Wild Mushrooms and Peas
Roasted Winter Root Vegetables
Meyer Lemon Panna Cotta with Meyer Lemon Marmalade

Butter Lettuce Salad with French Herb Vinaigrette
Bouillabaisse, a Traditional Provencal Fish Stew
Toast Points with Lemon Aioli
French Apple Tartlets with Vanilla Ice Cream