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Our Menus
Lobster risotto with asparagus tips, chanterelle mushrooms, and white truffle oil Roasted butternut squash ravioli with toasted pumpkin seeds and sage butter sauce Warm grilled fall vegetable, and roasted tomato napoleon with homemade mozzarella cheese, baby Arugula salad and balsamic vinaigrette Caramelized onion, tomato, asparagus, and goat cheese tart with micro green salad and balsamic reduction Mixed baby green salad with roasted pears, candied nuts, sun dried cranberries and warm panko crusted goat cheese medallions
Lobster chowder with morel mushrooms Tomato basil and fennel leek mirrored in the same bowl Roasted butternut squash with toasted walnuts and frizzled apples
Individual grilled filet mignon towers over potato galette with Portobello mushrooms, cippoline onions, roasted shallot merlot demi glaze, roasted asparagus, baby carrots, and topped with frizzled sweet potato’s Roast ½ duckling two ways, the leg is incorporated into a spring roll and the breast sliced with ginger, raspberry glaze, wild rice and wheat berry pilaf , haricot vertes with toasted pine nuts Mustard and herb encrusted rack of Lamb with, roasted baby turnips, beets, carrots, gratineed potato and rosemary and olive demi glaze Organic French breast of chicken stuffed with wild mushrooms, local goat cheese and swiss chard, ratatouille cous cous, and baby spring peas Roast Atlantic Halibut filet with sautéed asparagus, artichokes and shiitake mushrooms with white wine sauce and carrot ginger Risotto Miso marinated Black Cod with braised baby bok Choy, julienne of Asian vegetables and Coconut lemongrass japonica black rice Assorted Artisan rolls and breads and butter flowers
*Specialty cakes available Full coffee and tea service |