A La Carte Menu II

First Course Selections

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

A La Carte II


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


  • Marjolaine
  • Dessert of the Day