Beef, Pork & Lamb

Châteaubriand

Thick center cut top sirloin pan roasted
and served with traditional Béarnaise Sauce

Double Cut Pork Loin Chops

Niman Ranch pork chop, thick cut, grilled and served
with a Zinfandel bing cherry sauce.

Roast Loin of Lamb

Colorado Mountain Lamb, marinated in garlic
and fresh herbs du Provence, natural lamb jus

Pancetta Wrapped Pork Tenderloin

Seared and slow roasted
served with blackberry balsamic vinegar sauce

Angus Beef Filet

Center cut tenderloin, pan roasted.
Served with a green peppercorn, port reduction or Bernaise sauce.

Veal Tenderloin

Sage crusted veal filet with sautéed pears,
golden balsamic vinegar sauce.

Chicken

Roast Range Chicken with Porcini Mushrooms

Boned and stuffed with sage, prosciutto and mushrooms,
served with a dry sherry infused natural jus

Moroccan Chicken

Braised range chicken with Moroccan spices, orange,
tomato, black currants and almonds

Rosemary, Lemon Chicken

Boned chicken breast marinated with rosemary,
lemon and garlic then grilled over the coals

Peppered Balsamic Chicken

Pepper crusted breast of chicken with roasted grapes
and balsamic vinegar

Fish

Herb-Crusted Sea Bass

Pan roasted filet, saffron tomato coulis

Baked Petrale Sole

Layered with spinach, leeks and a light lobster cream,
and finished with a hazelnut crust

Five Spice Salmon

Seared Atlantic salmon filet with five spice crust,
exotic mushrooms and pinot noir sauce

Seared Rare Ahi Tuna

Fennel crusted, served with a caponata
of tomato, peppers, eggplant and onions

Grilled Scottish Salmon

Marinated with lemon and olive oil, served with lemon herb aioli

Gnocchi With Shrimp and Corn

Tender house-made gnocchi with sweet prawns
and a creamy corn and garlic sauce

Pasta & Vegetable Dishes

Truffle, Wild Mushroom Risotto

Creamy risotto of porcini and assorted mushrooms
finished with white truffle and Parmesan

Pasta Primavera with Lemon Cream

Bowtie pasta, crisp seasonal vegetables and a light lemon herb cream

Vegetarian “Dream” Galette

Roasted portobellos, eggplant, zucchini, spinach, fennel, all layered
with Parmesan on a polenta cake with a sweet pepper tomato coulis

Sweet Pea, Spring Onion Ravioli

Hand made ravioli sauced lightly with lemon, truffle & butter

Barley and Wild Rice “Risotto”

These multi-grains are cooked with caramelized root vegetables
and wild mushrooms, roasted hazelnut foam

Side Compliments

Yukon Potato Puree

Whipped with creamy butter
and roasted garlic, if you desire

Roast Baby New Potatoes

Creamer potatoes tossed with Virgin Olive Oil,
fresh herbs & sea salt, then oven roasted

Artichoke Potato Mash

Yukon Gold potatoes pureed with cream
& garlic braised artichokes

Potato, Celery Root Puree

This fall treat is finished with cream
and white truffle essence

Crispy Sage Polenta

With butter and Parmesan

Simple Buttered Noodles

Choice of pasta tossed with creamy, butter and fresh garlic

“Grown-Up” Mac & Cheese

Mosticotti tossed with a sauce of bacon, caramelized onions, smoked Wisconsin cheddar, with a sourdough bread crumb crust

Confetti Vegetable Pilaf

Long grain rice finished with
buttered, diced Farmer’s Market vegetables

Fall Wild Rice Medley

Grade A Minnesota wild rice, with barley,
dried cranberries & apricots, and toasted pecans

Vegetable Sides

Oven Roasted Vegetables

Thick cut Farmer’s Market vegetables all cooked separately
with olive oil and sea salt to retain their flavor,
then combined and garnished with fresh parsley

Haricot Vert

Tiny French green beans, steamed and tossed
with brown butter and almonds

Spring Baby Carrots

Cooked until crisp tender, glazed
with ginger, citrus butter

Grilled Vegetable Platter

Squash, sweet peppers, onions and eggplant,
tossed with virgin olive oil and sea salt then
grilled to perfection

Baby Vegetable Sauté

Haricot verts, pearl onions & baby carrots
sautéed with butter & parsley

Buttered Asparagus

Fresh asparagus, blanched and sautéed with lemon,
tarragon and butter

Ratatouille

Diced Mediterranean vegetables sautéed with
tomato, sweet peppers, garlic and basil