A La Carte Menu I

Available Dates

First Course Selections

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


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


  • Pecan Maple Tart
  • Dessert of the Day