Salad

~ please choose one ~

butter leaf salad
hydro butter leaf lettuce wedge with gorgonzola, pancetta, grape tomatoes and candied pecans in a honey dijon, lavender and prosecco vinaigrette

italian chop salad
chopped seasonal vegetables, pepperoni, olives, carrots, artichoke hearts, garbanzo beans and mozzarella cheese tossed in balsamic vinaigrette

port poached pear salad
pears poached in port wine with fresh goat cheese and candied pecans on a bed of baby greens drizzled with Arbequina extra virgin olive oil and a balsamic glaze

Entrée

~ please choose one ~

flash seared ahi tuna
sushi grade ahi tuna flash seared then served rare, accompanied by ginger, lemon grass and cilantro rice pilaf and sauteed baby bok choi and finished with a soy wasabi beurre blanc

bleu cheese apricot chicken
lean boneless chicken breast stuffed with gorgonzola and dried apricots accompanied by sauteed wild mushrooms and a sweet and yukon gold potato gratin finished with a red currant demiglaze

braised lamb shank
topped with hazelnut gremolata served with roasted root vegetables and risotto milanese finished with a natural jus

pistachio encrusted halibut
pan seared pistachio encrusted halibut served with a sweet pepper slaw, lemongrass risotto and fennel cream

beef tenderloin au poivre
pan seared pepper encrusted beef tenderloin served with roasted red beet risotto, sautéed shitake and crimini mushrooms then finished with a champagne parmesan reduction

wild mushroom risotto
risotto with porcini, shitake, oyster and crimini mushrooms then finished with shaved parmesano reggiano

Dessert

Chefs Choice
*all plated dinners are served with warm dinner rolls, butter and ice water at each table