Served Dinner Options

Soups

Carrot and Ginger

Potato and Leek

Potato and Pale Ale

Curried Zucchini

Local Corn Soup (Summer)

Black Bean Soup with Lime Cream

Creamy Cauliflower with Nutmeg

Butternut Squash (Fall, Winter)

Roasted Tomato and Basil

Gazpacho (Chilled tomato soup) (Summer)

Chilled Cucumber and Almond (Spring, Summer)

Salads

Housemade Caesar Salad

Traditional Greek Salad with Feta

French Asparagus Petite Greens and Baby Shrimp

Zucchini Carpaccio with Pinenuts and Basil

Organic Mesclun and Local Goat Cheese with Walnuts

Baby Spinach with Roasted Pumpkin, Pumpkin Seeds, and Pecorino

Caprese Salad (Tomato, Mozzarella, and Basil) (Summer)

Marinated Beet Salad with Goat Cheese and Toasted Almonds

Pear, Parmesan and Arugula Salad with Creamy Lemon Vinaigrette

Entrees

New England Cod Provinçial

Halibut with Roasted Peppers and Parsley Vinaigrette

Roasted Sea Bass with Cherry Tomato, Shallot and Basil

Roasted Salmon with Caper, Chive and Lemon Relish

Herb Crusted Salmon with Red Wine Reduction

Swordfish with Braised Fennel and Dill Stuffing

Chicken Roulade Stuffed with Couscous, Mushrooms, and Herbs

Herb Roasted Chicken with Local Apple Cider and Thyme

Creamy Chicken Cannelloni with Arugula and Parmesan

Roasted Chicken with Rosemary-Lemon Jus

Turkey Roulade stuffed with Pinenuts and Spinach

Tuscan Roasted Pork Loin with Lemon

Roast Loin of Pork with Apple and Ginger Chutney

Roasted Loin of Pork with Red wine-Fig Sauce

Honey and Cumin Lacquered Duck Breast

Grilled Colorado Lamb Chops*

Black Olive and Garlic Stuffed Leg of Lamb

Roulade of Veal Stuffed with Mushrooms and Leeks

Veal Saltimbocca

Veal Osso Bucco*

Braised Shortribs of Beef with Red Wine

Herb Crusted New York Strip Steak au Jus

Grilled Filet Mignon with Wild Mushrooms and Thyme Reduction*

Surf and Turf (Grilled Streak and Tempura Lobster Tail)*

Stuffed Roasted Peppers with Couscous, Portabellas, and Arugula

Cannelloni stuffed with Wild Mushrooms, Herbs, and Parmesan

Italian Grilled Vegetable Towers with Basil

*Uprgrade Addition

Vegetables Options

Ratatouille (Spring, Summer)

Baked Summer Vegetable Gratin

Braised Swiss Chard with Pancetta

Grilled Asparagus (Spring, Summer, Fall)

Caramelized Root Vegetables with Sage (Fall, Winter)

Caramelized Cauliflower and Almonds

Purée of Butternut Squash and Ginger (Fall, Winter)

A Mélange of Seasonal Vegetables with Olive Oil

Accompaniment Options

Creamy Potato Gratin

Herbed Couscous with Almonds

Roasted Sweet Potatoes with Browned Butter (Fall, Winter)

Wild Rice Pilaf with Thyme and Bay Leaf

Roasted Garlic Mashed New Potatoes

Roasted New Potatoes with Fresh Herbs

Crispy Herbed Risotto Cakes

Served Dessert Choices

Lemon Blueberry Cobbler

Fall Apple Crisp with Rolled Oat-Nut Topping

Summer Strawberry Shortcake with Petite Sugar Biscuits

Double Vanilla Cream Brulée

Tropical Ginger Carrot Cake

Rum and Raisin Bread Pudding

Rich Fudge and Caramel Cheesecake

Orange and Cardamom Cheesecake

Frozen Lemon Mousse Cake with Caramelized Mango

Chocolate Royal Marquis Mousse

Raspberry and White Chocolate Mousse