Braised Beef Short Rib and Mashed Red Creamer Potatoes
Skillfully prepared full-flavored USDA Choice 7 oz short rib braised in rich stock and fresh vegetables and herbs. Complemented with a sweet and savory peppercorn and tamarind sauce and seasonal local and organic vegetables
Loch Duart Salmon with Miso Soy Glaze and Seared Risotto Cake
Sustainable farmed Scottish salmon, oven-roasted with a salty-sweet soy miso and brown sugar glaze. Finished with an Asian-style Chimichurri and served with a creamy risotto cake, seared for a sweet and crunchy caramelized crust. Served with garden's best seasonal vegetables
Lemon Rosemary Organic Breast of Chicken and Orzo Pasta
Grilled skinless chicken breast prepared with sundried tomatoes, capers and fresh parsley, served on a bed of wilted spinach greens, sweet caramelized leeks, fennel and tangy artichokes. Served with a side of semolina orzo pasta prepared with roasted red and yellow peppers and grilled sweet corn. Accompanied with garden's best seasonal vegetables
Rich, creamy and slightly tangy cheese cake on top of sweet, crunchy dark chocolate cookie crust and swirled with a velvety, Chambord-style sauce made from blueberries, strawberries, raspberries and blackberries. Topped off with a dollop of freshly whipped cream
Braised Beef Short Rib and Mashed Red Creamer Potatoes
Skillfully prepared full-flavored USDA Choice 7 oz short rib braised in rich stock and fresh vegetables and herbs. Complemented with a sweet and savory peppercorn and tamarind sauce and seasonal local and organic vegetables
Loch Duart Salmon with Miso Soy Glaze and Seared Risotto Cake
Sustainable farmed Scottish salmon, oven-roasted with a salty-sweet soy miso and brown sugar glaze. Finished with an Asian-style Chimichurri and served with a creamy risotto cake, seared for a sweet and crunchy caramelized crust. Served with garden's best seasonal vegetables
Lemon Rosemary Organic Breast of Chicken and Orzo Pasta
Grilled skinless chicken breast prepared with sundried tomatoes, capers and fresh parsley, served on a bed of wilted spinach greens, sweet caramelized leeks, fennel and tangy artichokes. Served with a side of semolina orzo pasta prepared with roasted red and yellow peppers and grilled sweet corn. Accompanied with garden's best seasonal vegetables
Rich, creamy and slightly tangy cheese cake on top of sweet, crunchy dark chocolate cookie crust and swirled with a velvety, Chambord-style sauce made from blueberries, strawberries, raspberries and blackberries. Topped off with a dollop of freshly whipped cream