A La Carte Menu III

First course

  • Salad of roasted cauliflower with spinach and almonds
  • Duck confit Napoleon with figs and turnip puree


  • Sautéed pecan-crusted chicken breast with roasted apple-jus, mashed sweet potatoes, vegetable of the day
  • Sautéed shrimp, shrimp and corn cake, chipotle cream sauce, black beans with tomatoes and lime, vegetable of the day
  • Tortilla-crusted eggplant, tomato sauce and Monterey jack cheese (vegetarian), brown rice pilaf, vegetable of the day

A La Carte III


  • Apple strudel
  • Desserts TBA