Starters:           Spiced Pumpkin Risotto with Toasted                          Pepita Seeds.

Salad:               Baby Spinach and Caramelized Shallots,                            Warm Apple Wood Bacon Balsamic.

Entrée:             Hand Carved Rib-Eye with Wild Mushroom                           Ragu and Truffle Potato Crisp.

Dessert:           Poach Pear with Hazelnut Syrup.

Starters:          Smoked Salmon, Hydroponic Watercress,                             and Arugula Pesto on Lavash Cracker.

Salad:              Grilled Romaine Caesar Salad.

Entrée:            Seared Salmon with Roasted Corn                            Beurre Blanc and Asparagus.

Dessert:          Field Berries and Short Cake with                         Devonshire Crème.

Starters:          Italian Style Onion in Brodo, Asaigo                           Cheese.

Salad:              Anti Pasta.

Entrée:            Garlic-Herb Marinated Pork Loin with                          Pan Jus and Gorgonzola Bread Pudding.

Dessert:          Carmel Apple in Puff Pastry.

Assorted sandwiches, cold platters, and appetizers are also available for your event.  Please contact us for menu planning.

Tastings are available for a fee.