Menu items:

Seasonal Menus: & Services

 

Spring: Entrées:

Pan-Seared Sea Bass with Spring Vegetable Medley

Lightly seared sea bass served with a medley of spring vegetables (baby carrots, snap peas, and radishes), garnished with a lemon beurre blanc sauce.

Dietary Options: Gluten-free.

Dessert:

Rhubarb and Strawberry Crumble with Vanilla Bean Ice Cream

 

Winter Entree's:

Herb-Crusted Filet Mignon with Winter Truffle Butter

Tender filet mignon with a rosemary and thyme crust, topped with a decadent truffle butter, and served with garlic mashed potatoes and sautéed broccolini.

Dessert:

Cranberry and Orange Bread Pudding with Vanilla Sauce

 

Fall Entree's:

Maple-Glazed Duck Breast with Root Vegetable Purée

Pan-seared duck breast glazed with a rich maple reduction, served with a creamy parsnip and carrot purée, roasted Brussels sprouts, and cranberry compote.

Dessert:

Spiced Apple and Pear Galette with Vanilla Bean Ice Cream

Flaky pastry filled with a mix of spiced apples and pears, baked to golden perfection and served with a scoop of house-made vanilla bean ice cream.

 

Summer Entree's:

Lemon-Herb Grilled Chicken with Quinoa Tabbouleh

Juicy grilled chicken marinated in lemon and herbs, served with a fresh quinoa tabbouleh salad with cucumber, tomatoes, and parsley.

Dessert:

Coconut Panna Cotta with Fresh Berries

A light and creamy coconut panna cotta topped with a medley of summer berries and a hint of mint.

-------------------------------------------------------------------------------------------------------Shrimp kabobs 

 

 

Quinoa with Fresh Herbs

 

 

Pork Schnitzel 

 

 

Rice Pilaf 

Broccolini