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February 6, 2017

  • 6:00 pm   Drinks and appetizers
  • 6:30 pm   Salads and Entrees:    (choice of one via email after confirmed RSVP)
    • Top Sirloin Steak with Wild Mushroom Risotto, Roasted Garlic Chili Pepper Broccolini, Bacon Pearl Onion Grape Tomato Jam, Thyme Demi
    • North Atlantic Salmon with Smoked Fingerling Potato, Garlic Swiss Chard, and House Preserved Lemon Fennel Confiture, Herb Hollandaise 
    • Vegetarian Smoked Gouda Sweet Potato Pave with Ginger Brown Butter Crumb, Smoked Sunchoke Puree, Tendril Asparagus Salad
  • 8:00 pm   Dessert: 
    • Sorbe Trio  with Fresh Berries, Honey-Meringue Crumble, Candied Almonds