Vodka and citrus cured salmon; mini open-faced corn cake and salmon salad sandwiches; funky southwestern turkey; rhubarb and apple pie with walnut crumb topping.
Vodka and citrus cured salmon; mini open-faced corn cake and salmon salad sandwiches; funky southwestern turkey; rhubarb and apple pie with walnut crumb topping.
Baby greens with fig vinaigrette; jumbo lump crabmeat timbale in clear tomato juice; chicken en papillote with spicy carrot jus; fruit stew with oatmeal dumplings.
Baby greens with fig vinaigrette; jumbo lump crabmeat timbale in clear tomato juice; chicken en papillote with spicy carrot jus; fruit stew with oatmeal dumplings.
Vietnamese summer rolls with hot mustard sauce; orzo salad stuffed tomatoes; pasta with chickpeas and spinach; portobello mushroom-blue cheese burgers; cherries jubilee with homemade lady fingers.
Vietnamese summer rolls with hot mustard sauce; orzo salad stuffed tomatoes; pasta with chickpeas and spinach; portobello mushroom-blue cheese burgers; cherries jubilee with homemade lady fingers.
Garlic and rosemary red wine vinegar; watercress salad with red wine vinaigrette; coq au vin; grilled salmon with beurre rouge; oranges with red wine syrup and orange pound cake.
Garlic and rosemary red wine vinegar; watercress salad with red wine vinaigrette; coq au vin; grilled salmon with beurre rouge; oranges with red wine syrup and orange pound cake.
Tried and true buttermilk pancakes with orange syrup and raspberries; goat cheese stuffed zucchini pancakes with tomato sauce; bacon pancakes with walnut butter and caramelized onions; giant apple walnut pancake.
Tried and true buttermilk pancakes with orange syrup and raspberries; goat cheese stuffed zucchini pancakes with tomato sauce; bacon pancakes with walnut butter and caramelized onions; giant apple walnut pancake.
Oysters on the half shell; asparagus soup with red pepper sauce and lump crabmeat; chicken club roulades with white wine mustard cream sauce; hazelnut-chocolate souffle glace.
Oysters on the half shell; asparagus soup with red pepper sauce and lump crabmeat; chicken club roulades with white wine mustard cream sauce; hazelnut-chocolate souffle glace.
Trout with pecan meuniere sauce; herb-stuffed roasted chicken with reduced pan gravy; pan-fried quail with country milk gravy; pork medallions with mustard cream sauce.
Trout with pecan meuniere sauce; herb-stuffed roasted chicken with reduced pan gravy; pan-fried quail with country milk gravy; pork medallions with mustard cream sauce.
