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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
Download a Printable PDF Version of this Menu
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