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