Menu

Appetizers
Tuna Tartar with Fresh Avocado

Caprese Salad with Heirloom Tomatoes, Fresh Mozzarella, Basil,
EVOO and Balsamic Reduction

Eggplant Rollatini Stuffed with Creamy Ricotta and Parmesan Cheese
and Marinara Sauce

Cheeses and Cured Olives

Fresh Bruschetta and Crostini

Beet Salad with Balsamic Vinaigrette,
Creamy Goat Cheese and Toasted Walnuts

Entrées
Mussels in White Wine Sauce
with Shallots, Diced Roma Tomatoes, Fresh Basil on Angel Hair Pasta

Seared Scallops with Orange Teriyaki Sauce,
Sautéed Shitake Mushrooms and Baby Bok Choy, and Jasmine Rice

Chicken Piccata in White Wine, Lemon and Caper Sauce
with Steamed Broccoli and Fettuccini

Roasted Beef Tenderloin with Demi Glace,
Grilled Asparagus, Caramelized Onions and Mashed Potatoes

Pan Roasted Duck Breast with Cherries and Port Wine Sauce,
Fingerling Potatoes, Rainbow Carrots, and Haricot Vert

Dessert
Pot De Crème with Whipped Cream

Strawberry Shortcake with Almond Scones,
Fresh Strawberry Sauce and Whipped Cream

Lemon Cheesecake with Raspberry Sauce
and Whipped Cream

Vanilla Mascarpone Filled Crepes with Berry Coulis

Chocolate Lava Cake with Vanilla Ice Cream

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