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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 |