Fall Artisanal Cuisine
Hors d’Oeurves
Pretzel Crusted Crab Cakes with Remoulade Sauce
Apple and Chicken Salad in Tartlets
Spicy Red Onion Fritters with Cumin and Mint Raita
Salad
White Balsamic Tossed Mixed Greens
Cajun Pecans, Dried Cherries, Apple Wood Smoked Bacon, Tomatoes
Entrées
Grilled Aged Beef Tenderloin
Maytag Blue Cheese Potato Gratin, Broccollini Amandine, Port Wine Reduction
Grilled Verlasso Salmon
Exotic Mushroom Risotto, Grilled Asparagus, Chardonnay Sauce
Dessert
Caramel Rum Roasted Pineapple with Honey Almond Financier
Sour Cherry Espuma/Compote, Vanilla Ice Cream
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