Appetizers:
Seasonal Soup
Mixed Organic
Mesclun Greens herb-crusted goat cheese, celery, radishes, Banyuls vinaigrette
Grilled Calamari
white beans, romaine, black garlic coulis
Citrus and Juniper-Cured Mahi Mahi
shaved fennel, roasted beet emulsion, pickled jalapeños, blood orange reduction
Main Courses:
Horseradish-Crusted Salmon
cauliflower purée, asparagus, fingerling potatoes, truffled brown butter
Coffee-Chili Rubbed Pork Chop
whipped potatoes, baby spinach, caramelized Vidalia onions, grain mustard sauce
Wild Mushroom Risotto
morels, peas, aged Parmesan
Sautéed Chicken Breast
yellow hominy, roasted baby vegetables, natural jus
Desserts:
Vanilla Bean Crème Brûlée, espresso shortbread
Pear Tart, almond frangipane and cherry reduction
Dark Chocolate Moussecake, chestnut ganache
Coffee or tea