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MENU
hors-d'oeuvre
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Mâche greens with Warmed Brie, Honey and Pistachios; served with Green Apple Slices
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Caprese Sticks with Balsamic Drizzle
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Roasted Mushrooms with Garlic and Thyme
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Crostini with Prosciutto, Goat Cheese, Fig Jam & Fresh Basil
Soupe/Salade
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Berry Salad with Strawberry Balsamic Vinaigrette Dressing
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Roasted Butternut Squash Salad with Warm Cider Vinaigrette
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Spiced Pumpkin Soup
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Leek and Potato Soup
entrée
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Million Dollar Chicken with Lemon Arugula Pasta
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Lamb in Red Wine Sauce with Couscous
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Steak with Cognac Sauce with Potatoes au Gruyère
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Almond Crusted Halibut and Asparagus Risotto
dessert
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Caramel Apple Pie Bombs with Vanilla Ice Cream
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Profiteroles with Vanilla Ice Cream and Chocolate Drizzle
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Chocolate Cake
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Berry Crostata
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