Menus

A La Carte Menu II

Available Dates

First Course Selections

  • Roasted Beet Salad with Goats Cheese, Hazelnuts and Oranges
    -or-
  • Blue Cheese Custard with Frisee, Pear and Candied Walnuts

A La Carte II

Entrée

  • Grilled Medallion of Beef Tenderloin Béarnaise (GF) Roasted Fingerling Potatoes with Truffle oil
  • Vegetable of the Day
    -or-
  • Seared Salmon Fillet in a Fall Vegetable Ragout (GF) Basmati Rice Cake
  • -or-
  • Fettucini Prima Vera with Basil – Walnut Pesto

Dessert

  • Marjolaine
    -or-
  • Dessert of the Day