| Champagne Vinaigrette Salad with Seared Scallops | Candied Pecans, Goat Cheese, Grapefruit Segments and Avocado |
|---|---|
| Baby Spinach Salad with Warm Bacon Molasses Dressing | Red Onion, Hard Boiled Egg and Tomato |
| Fresh Fruit And Cheese Platter | Fine Domestic and Imported Cheese with Seasonal Fresh Fruit |
| Southwestern Crab Cakes | with Roasted Tomatillo Salsa |
| Baklava Baked Brie | with Pistachios and Orange Cardamom Honey |
| Prime Rib Au Jus | with Oven Roasted Red Potatoes and Creamy Horseradish Sauce |
| Pork Roulade | Stuffed with Figs and Goat Cheese Over Braised Cabbage |
| House Hickory Smoked Salmon | With Herb Whipped Goat Cheese, Sliced Tomato, Red Onion, Cappers and Watercress |
| Pesto and Sun Dried Tomato Farfalle Pasta Salad | |
| Balsamic Marinated Grilled Vegetable | with Asparagus, Squash, Peppers and Onions |
| High Dessert Caprese | Local Organic Tomatoes, Fresh Mozzarella, Cilantro Pepita Pesto, Crostini and Harissa |
| Fresh Three Berry with Grand Marinier Shortcake | |
| Peach Cobbler with Cinnamon Whipped Cream | |
| Pineapple Coconut Upside Down Cake | |
| Bittersweet Belgian Chocolate Mousse |
| Quiche Lorraine: | Bacon, Spinach and Swiss Cheese |
|---|---|
| Veggie Quiche: | Broccoli, Onion, Squash, Asparagus, Cheddar Cheese |
| Shrimp, Manchego Cheese and Asparagus Quiche | |
| ($27.50 Per Person) | ||
| (Kids 6-12 $9.95) |