SEASONAL MENU

Fall Harvest
Pumpkin Soup Served in a Pumpkin with Toasted Hazelnut Frico
Baked Polenta with Sage, Rosemary, Thyme & Wild Mushrooms
Cream Sherry Roast Pork Tenderloin
Apple-Pomegranate Crisp

Spring Has Sprung
Ribbons of Greens & Crushed Almond Salad with Citrus Lavender Vinaigrette
Lemon & Thyme Scented Cod Filets with Green Cerignolas
Crab Ravioli with a Shallot, White Wine & Gruyere Bechemel
Steamed Asparagus
Key Lime Pie

Crowd Pleasing Appetizers
Chicken Liver Pate’
Smoked Salmon Pate’
Assorted Pickled Veggies 
Bacon Wrapped Dates
Spanish Meatballs
Crostini with Fig Jam, Prosciutto & Goat Cheese
Crab Stuffed Mushrooms
Garlic Parmesan Frenched Chicken Wings
​Pineapple-Jalopeno Salsa  
Loaded Hummus with Feta, Pomegranate & Wasabi Peas

Winter Rustic
Whole Roasted Artichokes with Browned Butter
Truffled Sous-Vide Filet Mignon
Broccoli Rabe with Garlic & White Beans
Spicy Sweet Potato Wedges
Pear Pie with a dollop of Spiced Whipped Cream

Summer Time Cook Out
Ripe Tomato Stack with Pine Nuts, Fresh Mozzarella & a Balsamic Drizzle
Rosemary Lamb Lollichops with Tzatziki 
Honey Chipotle Grilled Jumbo Shrimp
Corn on the Cob with Chesapeake Bay Butter
Sugar Kissed Grilled Peaches with Vanilla Bean Ice Cream

Cheese & Charcuterie Board
Humbolt Fog Goat, Tellagio, Beemster Aged Guoda, Hook’s Aged Cheddar, St. Agur Blue, Saint Angel Triple Cream
Soppressata & Prociutto
Red Seedless Grapes, Apple Slices, Strawberries, Dried Apricot
Candied Pecans