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"A Favorite with Local Wine Groups"
Pricing available upon request.
Passed Hors D’Oeuvres
House Cured Gravlox with Spiced Crème Fraiche
on Pumpernickle
Polenta Crisp with Forest Mushrooms and Taleggio Cheese
Smoked Duck Breast with Cherry Chutney on Crute
Cheese Plate with Manchego, Gruyere, Saint Andrew
1st Course
Crispy Red Snapper over Grilled Fennel with
Coriander Lime Broth
2nd Course
Herb Crusted Lamb Chops with Roasted Garlic and
Lima Beans
3rd Course
Field Greens with Pistachios, Local Goat Cheese and
Spring Onion Vinaigrette
4th Course
Strawberry Napoleon with Almond Cream and
Cabernet Reduction
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