Sample Menu

Below is a sample of what you might enjoy through our dining program.

Salads and Appetizers

Salmon Caesar
Poached salmon filet served over hearts of romaine with garlic croutons and shaved Reggiano cheese with Caesar dressing

Local Strawberry Bleu Cheese Salad
Field greens with strawberries, bleu cheese and toasted almonds with raspberry vinaigrette

Chicken Sesame Noodle Salad
Soba noodles, carrots, peas, red peppers, baby corn, grilled chicken with sesame vinaigrette

Baked Artichoke
A whole artichoke marinated in olive oil, wine and herbs, then breaded and baked; finished with a sherry-chive cream sauce

Entrees

Roasted Rack of Lamb
With tourne potatoes, haricot verdes and minted jelly

Smoked Bacon-Wrapped Pork Loin
With a Dijon-mustard sage sauce, wild rice vegetable medley and sautéed calvados carrots

Baked Sea Bass Jardinière
Seasoned with lemon dill served over seasonal local vegetables with whipped sweet potato

Roasted Empire Chicken Quarter
With chicken veloute, baked sweet potato, steamed baby spinach and whole cranberry sauce

Desserts

Chocolate Marquise with Crème Anglaise
White Chocolate Key Lime Tart
Vanilla Charlotte with Seasonal Fruit
Banana Feuillet's with Caramel Sauce

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