Fall Menu

Soups
Roasted Red Pepper Bisque & Potato Leek Rosemary

Sauces
Veal with Mushroom, Tomato Basil Garlic, Steak Zip Sauce, Compound Butter with Herbs and Garlic

Pastas and Starches
Crab Cannelloni, Polenta, and Risotto

Entrees
Braised Lamb, Crab Cakes, Osso Bucco

Desserts
Blondies, Lemon Bars, Cheesecake, Frozen Cookie Dough (White Choc. Cranberry and Coconut Macaroons)

Winter Menu

Appetizers
Eggplant Tapanade Croustade
Peppered Smoked Salmon with Ginger Balsamic Aioli
Triple Crème Cheese with Sun Dried Tomato and Fried Rosemary

Side Dishes
Roasted Sweet Potato Sticks
Potato Celeriac Gratin
Hericot Vert Green Beans

Entrées
Roast Chicken Normandy with Glazed Apples, Oyster Mushroom, Roasted Shallots and Cider Reduction
Roast Filet Mignon with Red Wine Cabernet Reduction, Roasted Shallots, Garlic, and Exotic Mushrooms

Smoked Salmon Blini Spears

Pan Seared Halibut covered by Duck Proscuitto and Sage
Madiera Cream Sauce, Onions, and Fig

Pear Salad and Citrus Vinaigrette
Lettuce Trio Romaine, Mache, and Frisee
Marconia Almonds, Goat Chevre Crispy Shallots

Filet of Veal Tenderloin
Exotic Mushrooms, Pumpkin, Onion Glace and Veal Sauce Monte au Buerre

Champagne Zabagilone
Mixed Berries and Almond Tuile

Mini Crab Cake Appetizers
With Spicy Remoulade

Orange and Fennel Salad with Mache and Mixed Greens
Citrus Vinaigrette

Char-Grilled Beef Tenderloin or Salmon
Asparagus or Seasonal Vegetables
Israelis Cous Cous

Zabaglione
With Fresh Berries and Vanilla Ice Cream
or
Crème Brulee

Radish Salad
With Champagne Vinaigrette and Chives

Romaine Lettuce
With White Asparagus, Heirloom Tomatoes and Miniature Cucumbers

Wiener Schnitzel
With Kase Spatzle

Green Beans
With Tomato Concasse

Peach Kuchen
With Vanilla Ice Cream and Raspberry Coulis