2010 Winter Menus

Starters and Salads

Cheese and Crushed Basil Pesto (v)
berries and crusty baguette
(cheese influenced by menu)

Brandade de Morue Nîmes
salt cod and creamy potatoes
with potato chips

Melon and Prosciutto
aged balsamic vinegar

French Onion Soup
Gruyere panini

Leek and Haystack Farm’s Goat Cheese Tart (v)
mâche salad

Baby Romaine (v)
orange and pink peppercorn vinaigrette

Roasted Beets and Baby Greens (v)
blood orange pine nuts and goat cheese vinaigrette

Burgundy Braised Beef Cheeks
celery root puree


Hand-Cut Pappardelle
Brussels sprout leaves, pine nuts and
Parmigiano-Reggiano Broth

Butternut Squash Ravioli (v)
brown butter, crispy sage,
parmesan cheese and almond cookie

Porcini Mushroom Ravioli (v)
butter, parsley and lemon zest

Main Dishes

Coq Au Vin
braised chicken with wine, onions,
mushrooms and garlic

Elk Strip Loin or Beef Tenderloin
parsnip puree, asparagus, caramelized pearl onions,
mushrooms and white truffle oil

Pan Roasted Muscovy Duck Breast
chestnuts, wilted Brussels sprouts
and apple cider broth

Braised Colorado Leg of Lamb
goat cheese mashed potatoes,
wild mushrooms and red wine jus roti

Braised Beef Short Ribs
sweet carrot purée, roasted cipollini onion
and braising Jus

Balsamic-Rosemary Pork Tenderloin
butternut squash puree, toasted almonds
and sage brown butter

Pan Roasted Chicken Breast
lemon-caper crushed fingerling potatoes
and asparagus tips

Wild Salmon
cauliflower purée, Brussels sprouts,
pistachio, shallot, and lemon


Molten Chocolate cake
espresso ice cream

Vanilla Crème Brûlée
chocolate chip cookie

Creamy Cheesecake
pine nut caramel

Lemon Tart
raspberry coulis

Chocolate Fondue
chocolate chip cookies,
pound cake, Oreos and fresh fruit

(v) Vegetarian

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