Standard Entrées

Grass-fed beef tenderloin served on a bed of caramelized onions and accompanied by horseradish cream

Seasoned Dry Aged Beef grilled and served with Balsamic caramelized onions

Natural beef brisket braised with Chianti, aromatic herbs, garlic, and onion

Fresh salmon filets broiled with fine herbs, white wine, lemon, and olive oil

Pan-seared filet of salmon marinated in miso soy, garlic, and sesame oil

Local trout filet seasoned with local spice rub, thyme and lemon served on top of a polenta cake

Whole grilled shrimp with salsa verde, yogurt, and mint

Locally raised duck, seared, and served rare with homemade celery confit, finished with apple cider reduction

Natural bone-in chicken breast crusted with Boursin cheese and thyme

Tender filets of natural breast gently braised in a sauce of garden tomato, Chablis, roasted garlic, kalamata olive, and shallot

Oven-roasted frenched breast of chicken with sage stuffing and seasoning served with a homemade natural stock gravy

Pan-seared chicken breast with a delicate porcini mushroom and shiraz reduction

Tender medallions of pork loin dusted in fresh thyme, black pepper, and pecan served with a blueberry merlot compote

Grilled lamb chops, marinated with cilantro, mint, and honey, with tomato jam and topped with a saffron vinaigrette