Sample Menus

Below are some current entrée selections with suggested side dishes.

• Porcini-Crusted Filet Mignon with Fresh Herb Butter
  Sautéed fingerling potatoes with Fresh Sage and Sea Salt
  Creamed spinach with Gruyere cheese
• Herb Roasted Pork Tenderloin with Bourbon Gravy
  Oven-baked creamy polenta
  Steamed broccoli with toasted garlic and lemon
• Rack of Lamb Persillaide
  Basmati Rice Pilaf
  Roasted Fall vegetables
• Roasted Wild Salmon (in Season) with Lemon Oregano Oil
  Israeli Pearl Couscous
  Roasted tomatoes
• Sautéed Scallops With Lemon-Mustard Cream Sauce served over Linguine
  Steamed Spinach With Garlic
  Broiled Tomato
• Chicken Prosciutto & Gruyere Roulade w/ Tomato Sage Cream Sauce
  Speckled quinoa and orzo
  Grilled zucchini
• Wild Mushroom Ravioli with Sauteed Julienned Zucchini & Yellow Squash, Artichoke Hearts and Diced Tomatoes Drizzled w/Herb Oil
  Roasted Butternut squash with brown butter and sage
• Dessert Choices:
  Choice of chocolate or fruit French pastries

Note: Time constraints require that both guests order the same menu items.