Lamb Lollipops                                                    

Frenched rack of lamb prepared medium rare, served

with a wild mushroom tart.

Japanese pumpkin ravioli                           

Topped with sage brown butter and a parmigiano reggiano chip.

Charcuterie board          

A daily selection of meats served with pate, mixed olives,

roasted tomatoes, capers, and assorted mustard.

Wild Mushroom Bruschetta          

A wild mushroom blend sprinkled with aged manchego cheese.

Filet Mignon Salad           

Prepared medium rare atop mixed greens with spiced pecans,

dried cranberries, blue cheese crumbles and served with a

pepper jelly vinagrette.

Artisan Cheese Selection          

A variety of select cheeses served with roasted garlic, dried

bing cherries, and toasted almonds.

Baked Brie En Croute          

Topped with vanilla infused honey, a balsamic reduction,

 spiced pecans, and garnished with fresh seasonal fruit.

Shrimp & Blue Cheese Pastry         

Seasoned shrimp and blue cheese wrapped in puff pastry

topped with a sweet chili sauce and toasted walnuts.

Sweet corn ravioli           

Served with a walnut maytag blue cheese sauce and

garnished with sliced tomatoes.

Smoked salmon pizzetti         

Topped with apple butter, crème fraiche, and caviar.

Prosciutto pizzetti          

Topped with sweet onion jam, goat cheese, and arugula.

Duck tacos          

BBQ’d shredded roasted duck served with aged manchego,

cabbage, and blood orange gastrique.

Garlic sausage and Shrimp scampi     

Spiced italian sausage and shrimp served atop a bed of

goat cheese grits.

Filet Pistolettes                               

Served with sweet onion jam and topped with

maytag blue cheese butter.

Basil & goat Gouda crostini                                              

A basil infused olive oil spread topped with thinly sliced aged

goat gouda and cherry tomatoes.