Entrée Menu

Salads

Mixed Field Greens

Strawberries, Brioche Croutons & Apricot Vinaigrette

 

Spinach & Radicchio

Sweet Pepper Rings, Garlic Crisps

& Lemon Pecorino Dressing

 

Romaine & Arugula

Persian Cucumbers, Easter Radishes

& Caramelized Shallot Vinaigrette

 

 

Entrees

Pappardelle, Bacon, Asparagus & Spring Peas

Watercress Broth

 

Fusilli Bucati, Kale & Sweet Italian Sausage

Hot Honey Ricotta

 

Baked Ditalini, Fontina, Triple Cream Brie

& Butternut Squash, Sage

 

Parchment Baked Mahi-Mahi, Ginger, Coriander & Leeks

Beurre Fondue

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Dijon Brushed Salmon with Roasted Fennel

& Pistachio Pesto, Fronds

 

Chicken Marbella, Prunes, Green Olives, Capers

& Dried Oregano, Sauvignon Blanc

 

Lime Pepper Rubbed Chicken Thighs,

Candied Jalapeno Relish, Tequila Reduction

 

Griddled Pork Paillards, Sake Sauteed Bok Choy

Furikake Sprinkle

 

Seared Pork Tenderloin, Porcini & Brandy Cream

Rosemary

 

Lawry’s Rubbed & Seared Filet Mignon

Black Garlic Horseradish Sauce

 

Greek Beef Stifado, Currants, Cinnamon & Pearl Onions

Red Wine & Bay Leaves

 

Sides

Smashed Yukon Gold Potatoes, Buttermilk

Charred Scallions

 

Wild Rice Pilaf, Celeriac & Curley Parsley

Veggie Stock

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Orzo, Swiss Chard & Balsamic Grapes

Thyme

 

Roasted Broccoli Rabe, Hazelnut Dust

Wild Dill XVOO

 

Haricot Vert, Marinated Tomatoes & Feta

Pickled Bermudas

 

Oblique Cut Carrots, Orange Marmalade

& Crumbled Scones, Alder Smoked Sea Salt

 

An Assortment of Bread

Lemongrass Grass Fed Butter

 

Sweets

Little Bites

Key Lime in Cocoa Crust

Old Fashioned Cheesecake

Chocolate Lava Cakes

Maple Pecan & Cream Cheese Pastry

 

Bars

Passionfruit

Salted Chocolate Caramel

Fairy Shortbread