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