| Spring and Summer Menus |
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Spring Menu Appetizers Asparagus spears with orange-mascarpone cream, wrapped in prosciutto. Butter pastries with Brie and strawberry compote. Crostini with smashed peas and smoked ham. Creamy wild mushroom bruschetta. Endive and celery stuffed with artichoke, feta, lemon, and tarragon Soups Creamy chanterelle mushroom soup with fontina croutons. Cream of asparagus soup swirled with creme fraiche and lemon herb coulis. Salads Tortellini salad with prosciutto ham, fresh peas, cherry tomatoes and sweet onions. Asparagus, cherry tomato and Brie salad with asparagus vinaigrette. Spinach, brie, strawberries, sweet onions in hazelnut vinaigrette. Mixed greens with grapefruit, orange, french feta and kalamata olives. With kumquat viniagrette. Main Dishes Beef brisket braised in red wine, leeks and apricots. With roasted garlic smashed potatoes. Chicken and wild mushroom ragu served over papardelle noodles. Chicken breast roulades stuffed with leeks, spinach and artichokes in Parmesan sauce, served over creamy polenta. Roasted pork tenderloin with cherry-balsamic compote, served with goat cheese mashed potatoes. Desserts Almond cheesecake swirled with fresh apricot, with almond shortbread crust, sour cream topping and fresh apricots. Butter shortcakes with Meyer lemon curd, fresh whipping cream and Grand Marnier soaked strawberries. Chocolate buttermilk layer cake with black cherry filling, iced with ganache. Strawberry Rhubarb Tart with all-butter crust and vanilla bean whipped cream. |
| Summer Menu Appetizers Roasted red potato rounds with smoked salmon, dill and sour cream. Corn cakes with roasted red pepper jam. Cherry tomato ‘lollipops’ with brie and fresh basil Prosciutto-wrapped Tuscan melon Cucumber canapés with creamy feta cheese, basil and kalamata olives. Crostini with smoked eggplant and tomato. Salads Spinach salad with nectarines, walnuts, brie and sweet shallot dressing. Cheese tortellini salad with roasted tomatoes, goat cheese and fresh basil. Heirloom melon slices, raspberries and marionberries with lime and mint. Baby potato salad with capers, nicoise olives, celery, green onions and parsley in creamy mustard dressing, served on a bed of radicchio. Stone fruit summer plate: beautifully sliced peaches, nectarines, red plums, Italian prunes and apricots garnished with raspberries and marionberries. Heirloom tomatoes with arugula, shaved parmesan, aged balsamic, olive oil and sel gris. Roasted tomatoes, goat cheese and pine nuts on baby herb lettuces with orange thyme vinaigrette. Main Dishes Hot smoked steelhead salmon, drizzled with lime- butter sauce. Served with purple rice and wild rice pilaf, with toasted almonds. Bourbon-mustard braised pork shoulder, served with fresh corn and white cheddar grits. Balsamic-marinated beef tri-tip, grilled and sliced, served over fingerling potatoes, with porcini mushroom sauce. Mustard and wine brined chicken breast, grilled and served over israeli couscous pilaf: with roasted red bell peppers, baby squashes, basil and goat cheese. Desserts Chocolate raspberry mousse cake. Wild honey panna cotta with fresh berries. Peach-pecan pound cake with vanilla bean glaze. Vanilla cake with bing cherry filling and pistachio buttercream frosting. Salted Peanut butter fudge cake. Creamy ricotta cheesecake with pine nut crust drizzled with honey and lavender flowers. |
| "My mother's menu consisted of two choices: Take it or leave it." -Buddy Hackett |
