First Course

• The Salad of the Season
  Farmer's Field Greens, Artisanal Cheeses, Seasonal, Locally Grown Vegetables Dressed with Tangy House Vinaigrette

• Freshly Baked, Warm Artisanal Rolls with Butter

Second Course

• choice of one:
• Braised Beef Short Rib and Mashed Red Creamer Potatoes
  Skillfully prepared full-flavored USDA Choice 7 oz short rib braised in rich stock and fresh vegetables and herbs. Complemented with a sweet and savory peppercorn and tamarind sauce and seasonal local and organic vegetables

• Loch Duart Salmon with Miso Soy Glaze and Seared Risotto Cake
  Sustainable farmed Scottish salmon, oven-roasted with a salty-sweet soy miso and brown sugar glaze. Finished with an Asian-style Chimichurri and served with a creamy risotto cake, seared for a sweet and crunchy caramelized crust. Served with garden's best seasonal vegetables

• Lemon Rosemary Organic Breast of Chicken and Orzo Pasta
  Grilled skinless chicken breast prepared with sundried tomatoes, capers and fresh parsley, served on a bed of wilted spinach greens, sweet caramelized leeks, fennel and tangy artichokes. Served with a side of semolina orzo pasta prepared with roasted red and yellow peppers and grilled sweet corn. Accompanied with garden's best seasonal vegetables

• Vegetarian Selection - Roasted Vegetable Timpano
  A tower of grilled zucchini, eggplant, squash and red peppers layered with penne pasta in a classic béchamel sauce. Resting on a garland of wilted spinach, leeks, and fennel and topped with zesty pomodoro sauce

Dessert

• White Chocolate Raspberry Swirl Cheesecake
  Rich, creamy and slightly tangy cheese cake on top of sweet, crunchy dark chocolate cookie crust and swirled with a velvety, Chambord-style sauce made from blueberries, strawberries, raspberries and blackberries. Topped off with a dollop of freshly whipped cream