SUMMER SEATED LUNCH/DINNER SAMPLE MENU

 

FIRST COURSE
Roasted Tri Color Beets with Goat Cheese, Raspberries, Miner’s Lettuce and Sunflower Seeds in a Dill Vinaigrette 

 

SECOND COURSE
Paccheri Pasta with Summer Squashes and Zucchini in a Parmesan Lemon Basil Sauce

 

ENTREE
Filet Mignon with Fresh Horseradish and Bourguignon Sauce with side of Truffled Potatoes, Sautéed Baby Watercress, Celery Root and Fennel

Porcini Chicken with Micro Pea Shoots and Asparagus Shavings in a Lemon Beurre Blanc Over Barley Quinoa Risotto with Wild Mushrooms, Leeks and Dill

Spring Cod topped with Ratatouille Vegetable Gratin, Saffron Sauce and Pesto Drizzle over Cous Cous Black Quinoa Pilaf, Arugula, Radicchio, Fennel and Fried Capers

 

DESSERT
Strawberry Mousse on White Chocolate Biscuit with Crème Fraiche