Appetizers

• Mussels
  with fried sage, river baron vodka cream, oven dried tomatoes, roasted garlic

• Cheese Flight
  crostini with browned wild mushrooms, spinach, and smoked mozz

• Macademia Stuffed
  bacon wrapped dates with arugula tossed in maytag blue cheese dressing

• Gnocchi
  with slipper lobster, gouda cream, tomatoes, and scallions

Salads

• Beet, Apple, Bacon, Green Bean
  with a local honey mustard vinaigrette

• Arugula, Pickled Radish, Goat Cheese, Pistachio
  with a blackberry vinaigrette

• Artisan Greens
  with choice of creamy garlic, buttermilk, maytag blue cheese, green tea vinaigrette, honey-rosemary vinaigrette

• Caesar

Entree

• Free Range Chicken
  stuffed with lavendar-honey ricotta served with tarragon mash and green beans

• Lemongrass Glazed Salmon
  with a tomato, basil, and caper stuffed roasted poblano

• Morroccan Spiced Filet
  with chickpea and roasted garlic puree, fried eggplant, and roasted red bells

• Grilled Rack Of Lamb
  with a blackberry coulis, goat cheese and tarragon ravioli, and sauteed swiss chard

• Almond Crusted Striped Bass
  with sauteed squash and a gratin of apple and root vegetable with tarragon cream

• Grilled Sirloin
  with charred scallions, roasted poblano and corn polenta

Pastas

• Housemade Lobster Fennel Lasagna
  with oven dried tomatoes and smoked mozzarella topped with sauteed swiss chard

• Chorizo, Chicken, And Shrimp
  with fettucine in a cajun cream with cherry tomatoes and scallions

• Pappardelle Pasta
  with pesto, mushrooms, spinach, toasted pine nuts, maytag blue cheese and parmesan