A La Carte Menu I

Available Dates

First Course Selections

• Risotto Cake in a Smoked Chicken Broth (GF)
  -or-
• Carpaccio with Horse Radish Cream, Mesclun, and Tomatoes (GF)

Entree

• Seared Sea Scallop on a Bed of Vegetable Julienne (Can be made GF) with Citrus Beurre Blanc and Avocado Relish Chick Pea Crisp
  -or-
• Seared Sous Vide Duck Breast with a dry cherry gastrique Pommes Berny (Almond breaded fried croquettes) Butternut squash puree
  -or-
• Grilled Portobello Mushroom Pizza (Vegetarian)

Dessert

• Pecan Maple Tart
  -or-
• Dessert of the Day