Menus

Spring Menu
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Appetizers

Mixed Woodland Greens, Red Onion, Tomato,White  Balsamic Dressing

Pan Seared Scallop, French Beans, Roasted Tomato Vinaigrette

Roasted Beet & Pineapple Salad, Goat Cheese, Micro Greens

Sauteed Shrimp Fettuchini, White Wine Caper Beure Blanc

Shrimp Cocktail

Entrees

Herb Crusted Chicken Breast,  Buttermilk Pomme Puree, Natural Jus

Wild Salmon, Potato Galette, Smoked Spanish Paprika Sauce

Seared Bronzino, Cucumber Creme Fraiche Coussous, Tomato Caper Reduction

Oven Roast Rack of Lamb Chops, Lemon Risotto, Thyme Jus

Filet Mignon, Ricotta Cavetelli with Asparagus & Mushroom, Red Wine Demi

Dessert

Warm Chocolate Cake, Liquid Center, Strawberries

Dried Cherry & Cranberry Rice Pudding

Vanilla Creme Brulee

Berries & Whipped Cream