entrée presentations
chef's seasonal vegetable selection will
accompany entrées - select one - grilled filet of beef with carmelized onion jam, potato cake, aged balsamic demi
jumbo lump crabcakes over warm fingerling potato salad, creole mustard cream
miso glazed halibut with orange miso, sticky rice baby bok choy
braised boneless short ribs, edamame risotto,
shallot garlic jus
coriander crusted mahi, mashed boniato, sweet and spicy jerk
glaze
chicken and pancetta cutlet, lemon-chardonnay sauce, wilted escarole
sesame seared salmon, orange scented jasmine rice, plum ginger reduction sauce
country fried breast of chicken, horseradish mashed potatoes
thai bbq chicken breast with grilled scallion and lemon grass
jasmine rice
veal meatloaf with wild mushroom smashed potatoes
desserts - select one - blueberry cheesecake with a hazelnut crust
triple chocolate bread pudding with a calvados sauce
key lime pie with whipped cream and strawberry
coulis
chocolate pecan pie with caramel and chocolate sauces
tres leches cake with light meringue
mascarpone cheesecake with lemon curd and berry coulis
chocolate hazelnut torta
warm rum raisin bread pudding with cinnamon whipped cream and caramel sauces
à
la carte Our chef recommends the following selections to enhance
your menu bold american gazpacho
with rock shrimp and avocado
celery root bisque with gala apples and brioche croutons
bibb, belgian endive and radicchio salad with mountain
gorgonzola cheese,
marinated roasted red pepper and white balsamic vinaigrette
baby greens with fresh raspberries, toasted macadamia nuts,
candied
lemon zest
and
lemon chervil vinaigrette
bibb lettuce wedge with pickled red onions, crumbled bleu
cheese,
grape tomatoes,
champagne vinaigrette
hearts of romaine caesar salad with ciabatta crouton and
parmigiano-reggiano
