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Choose One of the Following as a First Course prior to your Main
Course. You may choose more than one for an additional charge.
Appetizers
Chilled Melon with Prosciutto
Risotto Cake with Pistachio Pesto
Stuffed Portabella Mushroom Filled with Artichokes & Asiago
Cheese
Over a Fire Roasted Tomato Coulis
Chevre Medallions on a Bed of Micro Greens
With Apple Ginger Beet Salsa and Herbed Crostini
Asparagus, Roasted Tomato & Herbed Cheese Tart
Chilled Shrimp Cocktail*
On a Bed of Diced Cucumber and Jicama
Topped with a Lime Tomato Cocktail Sauce
Polenta Cake Topped with Shrimp and Tomato Corn Relish*
Baby Lamb Chops with Arugula*
Splashed with Jalapeño Mint Vinaigrette
Smoked Salmon Quesadilla*
With Habenero Crème Fraiche
* please add $2.50 per person for these appetizers
Soups
Farmhouse Vegetable
Spicy Black Bean
Fresh Pea with Mint
Apple & Butternut Squash
Gazpacho - Traditional Red or White
Lentil & Chorizo Soup
Tomato Florentine
Smoked Turkey & Corn Chowder
Cream of Wild Mushroom
Beef Barley
White Bean with Smokehouse Ham
Seafood Chowder
Salads
Mesclun Salad with Pear Tomatoes, Goat Cheese Medallions And
Balsamic Vinaigrette
Caesar Salad with Homemade Croutons and Classic Caesar
Dressing
Frisée, Radicchio & Endive Salad with Glazed Pecans and Dijon
Vinaigrette
Watercress Caesar Salad with Pumpernickel Croutons
And Manchego Cheese Crisps
Hearts of Romaine, Maytag Bleu Cheese and Pink Peppercorn
Dressing
Endive & Watercress Salad with Pears & Bleu Cheese In Walnut
Oil Vinaigrette
Seasonal Salad of Bibb Lettuce, Granny Smith Apple Slices &
Goat Cheese
Drizzled with Cider Vinaigrette
Mixed Wild Greens, Gorgonzola Cheese, Pine Nuts
And Cracked Pepper with Raspberry Vinaigrette
Radicchio and Baby Romaine with Kalamata Olives, Red Onion
and Asiago Dressing
Baby Spinach Salad with Citrus Wedges, Toasted Pine Nuts
And Blood Orange Vinaigrette
Soft Greens, Merlot Poached Pears and Goat Cheese
Drizzled with a White Balsamic Vinaigrette (add $1.50 per
person)
Pasta
Homemade Rigatoni with Warm Basil Marinara
Pasta Primavera
Penne Pasta and Fresh Garden Vegetables
With a Lemon Garlic Sauce
Tri-color Tortellini with Prosciutto and Sweet Peas
In a Panna Romano Sauce
Bow Tie Pasta with Basil and Roasted Red Pepper Sauce
Garnished with Pine Nuts
Campanelle with a Wild Mushroom Melange & Caramelized Onions
In a Boursin Cream |
