A La Carte Menu I
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
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