April Showers Bring May Flowers
Full rack of lamb rubbed with mustard, horseradish and rosemary
Grilled beef with beech and oyster mushrooms, roast shallots, pepper and a touch of brandy
Locally sourced crab meat with lemon and Old Bay, pan seared in butter with aioli
Sauteed with butter, chardonnay and toasted coriander
Snow pea leaves, leeks and brown butter
Sauteed with lemon, caper and parsley sauce
Grilled with roasted peppers and olive oil infused silken tofu, with black bean ginger scallion sauce
Grilled with roasted tri-color peppers and a watercress horseradish sauce
Asparagus, snow peas, peas and leeks,
sauteed with butter and fresh thyme
Baby peas, roasted peppers, chick peas and golden raisins
Rich 4 cheese bechamel with caramelized vidalia onion. Topped with spicy crouton dust.
Grilled turkey breast, oregano, EVOO, parsley roasted peppers and mozzarella
Marinated with Dijon, wine and fresh herbs
Brushed with EVOO and spices 4 oz portion
Tossed with EVOO, paprika, roast garlic, chilies and pecorino Romano
with Greek olive oil, pomegranate syrup and oregano, seedless cucumber, grape tomatoes, peppers, red onions, cured olives and sheep's milk feta
romaine and radicchio with roast garlic, pecorino Romano dressing and spicy croutons( chicken and salmon available as add on SIDE)
garlic, cracked black peppers topped with green onion sour cream
Rich chicken broth, chicken, assorted vegetables, green beans and white beans
coriander pink peppercorn rub, cured with Bombay Sapphire gin, brown sugar, sea salt
assorted nuts, dried fruit, spicy mustard, crostini (serves two)
Shrimp, roasted peppers, garlic and mozzarella cheese
with vintage EVOO, saffron, Cara Cara orange and radish shoots
Layers of assorted berries with vanilla bean infused creme anglaise, butter cake, Grand Marnier berry-coulis
4 granola, coconut, apricot and golden raisins
Rich buttery zesty lemon and raspberry
Hazelnuts and nutella creme