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Spring
(Feel free to choose from any season depending on availability of ingredients.)
Salads
- Butter Lettuce Salad with Honey-Sunflower Brittle, Strawberry Mostarda Dressing, Fresh Strawberries and Goat Cheese
- Bibb Lettuce Wedge Salad with Green Goddess Dressing, Cucumbers, Tomato and Avocado and Lemon
- Bibb Lettuce Salad with Dijon Vinaigrette, Tarragon, Chives, Parsley and Shallots
- Goat Cheese Galette with Herb Mixed Greens, Belgian Endive and Lavender Vinaigrette
- Fried Green Tomatoes with Buttermilk Fried Oysters, Tartar Sauce, Romaine, Bacon, and Green Tomato Vinaigrette
- Herb Spring Mix Salad with Avocado, Grapefruit, Basil, Radish, Feta and Balsamic-Grapefruit Vinaigrette
Entrees
- Salmon with Crispy Yukon Gold Potato Cake, Shiitake Wilted Spinach, Oven-Cured Tomato and Lemon Buerre Blanc
- Halibut with Spring Garlic-Tomato Vinaigrette and Herb Roasted New Potatoes
- Braised Beef Short Ribs with Spring Vegetable Risotto
- Grilled Tri-Tip Steak with Caramelized Onions, Watercress Sauce, and Jarlsberg Potato Cake
- Beef Tenderloin with Tarragon Herb Butter, Lobster Risotto and English Peas
- Lamb Osso Buco with Saffron Risotto, Salsa Verde and Lemon-Caper Bread Crumbs
- Pistachio-Crusted Lamb Chops with Butter Bean and Mint Pilaf
- Herb-Roasted Cornish Hens with Lemon-Garlic Vinaigrette, Mashed Potatoes and Grilled Asparagus
- Chicken Saltimbocca with Sage, Fresh Mozzarella, Prosciutto, Peas and Grilled Polenta
Desserts
- Chocolate Cherry Shortcakes with Vanilla Gelato and Cherries Jubilee Sauce
- Meyer Lemon Tart with Pine Nut Crust and Mascarpone Whipped Cream
- Strawberry and Champagne Terrine with Sweetened Crème Fraîche
- Strawberry Sorbet Shortcakes with Sweetened Crème Fraîche Sauce
- Dark Chocolate Mousse with Espresso Whipped Cream
Summer
Salads
- Mixed Green Salad with Grilled Shrimp, Fresh Thyme Vinaigrette and Roasted Corn Relish
- Tomato and Fresh Mozzarella Salad with Watercress, Baby Greens and Cilantro Vinaigrette
- Grilled Vegetable Salad with Goat Cheese Croutons and Balsamic Vinaigrette
- Warm Basil Gnocchi Salad with Carpaccio of Tomatoes, Baby Arugula & Spinach, Lemon Vinaigrette and Shaved Parmesan
- Burrata Caprese Salad with Summer Tomatoes, Basil Vinaigrette and Balsamic “Caviar”
- Summer Panzanella Salad with Baby Arugula and Feta Cheese
- Baby Arugula Salad with Watermelon, Mint, Feta Cheese, Sweet Onions and Champagne Vinaigrette
Entrees
- Hot and Crunchy Trout with Mango-Jalapeño Sauce and Poblano Corn Pudding
(Shrimp or chicken can be substituted for the trout.) - Sea Bass with Sweet Corn-Fresh Shell Pea Succotash and Lemon-Dill Buerre Blanc
- Red Snapper with Provencal Tomato Sauce, Fingerling Potatoes and Fennel
- Beef Tenderloin with Mushroom Madeira Sauce, Eggplant Gratin and Garlic & Thyme Roasted Potatoes
- (New York strip steak or ribeye can be substituted for the tenderloin.)
- Italian Beef Short Ribs with Tomatoes, Fennel, Capers, Polenta and Parmesan
- Rack of Lamb with Summer Panzanella Salad
- (Tomatoes, basil, arugula, olives, parmesan and roasted garlic croutons)
- Rack of Lamb with Tomato-Basil Marmalade and Fried Corn Grits
- Grilled Yucatecan Spiced Chicken with Papaya-Tomatillo Salsa and Grilled Vegetable Wild Rice
- Sautéed Chicken Breasts Crusted in Fresh Bread Crumbs with Lemon-Caper Buerre Blanc, Cherry Tomatoes and Garlic Mashed Potatoes
- Rosemary & Lemon Salt Roasted Chicken with Grilled Vegetables and New Potatoes
- Grilled Basil Pesto Chicken with Summer Succotash
- Buttermilk Brined Fried Little Chickens with Mashed Potatoes, Gravy and Cream Biscuits
- Honey-Glazed, Bacon-Wrapped Quail with Summer Vegetable Slaw
- Pork Tenderloin Schnitzel with Lemon-Caper Sauce, Mashed Potatoes and Sautéed Spinach
Desserts
- Mixed Berry Shortcakes with Vanilla Gelato and Caramel Sauce
- Strawberry-Rhubarb Cobbler with Black Pepper Biscuits and Buttermilk-Honey Ice Cream
- Strawberry Panna Cotta with Strawberry Sauce
- Texas Peaches with Warm Balsamic Caramel Sauce and Vanilla Gelato
- Lemon Sabayon Meringues Nests with Summer Berries and Strawberry Sauce
Fall
Salads
- Spinach Salad with Apple Wood Smoked Bacon Vinaigrette and Blue Cheese
- Bibb Lettuce Salad with Roasted Beets, Fennel and Candied Shallot Vinaigrette
- Mixed Green Salad with Spiced Walnuts, Honeycrisp Apples, Celery Leaves and Apple Cider Dressing (Updated Waldorf salad)
- Mixed Greens with Honey-Cilantro Dressing, Shaved Manchego Cheese and a Panko-Crusted Tomato Stuffed with Goat Cheese
- Baby Spinach Salad with Creamy Tarragon Dressing, Crispy Fried Artichokes, Olives and Lemons
Entrees
- Roasted Salmon with Pinot Noir Sauce, Scallions and Mashed Potatoes
- Beef Tenderloin with Potato Gnocchi, Spinach, Pine Nuts and Gorgonzola Cream Sauce
- Whole-Roasted, Peppercorn-Crusted Beef Tenderloin with Three Sauces: Salsa Verde, Green Peppercorn-Dijon Sauce, Horseradish Crème Fraîche. (Served with garlic & thyme roasted potatoes and grilled vegetables.)
- Rack of Lamb with Autumn Panzanella Salad (Wild mushrooms, arugula, parmesan, roasted garlic croutons, fresh herbs, celery and caramelized onion vinaigrette)
- Rack of Lamb with Herb Jus and Goat Cheese-Eggplant “Lasagna”
- Almond-Crusted Chicken Breast with Sautéed Spinach, Roasted New Potatoes and Citrus Vinaigrette
- Grilled Duck Breast with Sourdough Bread Stuffing, Apple & Sweet Potato Puree and Sun Dried Cherry Sauce
Desserts
- Caramel Custard Tart with Chocolate Glaze and Praline Whipped Cream
- “Coffee and Doughnuts” (Old Fashioned Buttermilk Doughnut Bread Pudding with Espresso Whipped Cream)
- Crepes with Caramel Gelato and Chocolate Sauce
- Chocolate Terrine with Crème Anglaise and Toasted Pistachios
- Molten Chocolate Truffle Cake with Hazelnut Gelato
- Warm Apple Blueberry Cake with Hot Cream Sauce
- Bittersweet Chocolate Cake with Caramel Corn Ice Cream and Caramel Sauce
Winter
Salads
- Mixed Greens Salad with Frisée, Spiced Walnuts, Pears, Blue Cheese and Port Wine Vinaigrette
- Baby Arugula Salad with Goat Cheese-Artichoke Spring Roll, Tomatoes, Olives and Whole-Grain Mustard Vinaigrette
- Blue Cheese Caesar Salad with Roasted Garlic Flatbread
- Radicchio Salad with Parmesan-Balsamic Vinaigrette and Roasted Garlic Croutons
- Wedge Salad with Blue Cheese Dressing, Tomatoes, Bacon and Brioche Croutons
Entrees
- Cabernet Braised Beef Short Ribs with Potato Puree, Sautéed Spinach, Roasted Pearl Onions and Horseradish Crème Fraîche
- Rack of Lamb with Fennel, Roasted Cherry Vinaigrette and Fontina Cheese Polenta
- Goat’s Milk Braised Lamb Shanks with Carrot, Onion and Eggplant Caponata
- Chicken Piccata with Fresh Corn Polenta and Salsa Verde-Brown Butter Sauce
- Herb-Roasted Cornish Hens with Chardonnay-Tarragon Buerre Blanc and Garlic Mashed Potatoes
- Seared Duck Breast with Grapefruit Cream Sauce and Grilled Vegetable Wild Rice
- Grilled Duck Breast with Wild Mushroom Risotto and Pinot Noir Essence
- Pork Tenderloin Schnitzel with Apple Cider Brandy Sauce, Julienned Apples and Mashed Sweet Potatoes
- Cider-Brined Pork Chops with Applewood Smoked Bacon, Pomegranate and Pistachio Relish, Brussels Sprouts and Cider Jus
Desserts
- Maple Bread Pudding with Maple-Bourbon Hard Sauce
- Hazelnut Semifreddo Cappuccino with Cocoa Biscotti (Warm espresso poured over hazelnut gelato with whipped cream, shaved chocolate and a splash of Frangelico liqueur.)
- Coffee Panna Cotta with Kahlúa Chocolate Sauce
- Sautéed Strawberries in Cabernet Sauvignon and Black Pepper Sauce with Vanilla Gelato and Chocolate-Hazelnut Pirouette Cookie
- Chocolate Bread Pudding with Cognac Soaked Dry Cherries and Crème Fraîche
- Chilled Lemon Soufflé with Raspberry Sauce
- Warm Apple Crostata with Almond Frangipane and Vanilla Gelato