Main Course Offerings

Herb Crusted Roast Sirloin of Beef with Roasted Red Pepper & Caper Compote and Madeira Reduction

Sautéed “Cocktail” Chicken Breast with Opal Basil, Tomatoes, Pan Roasted Garlic, Sweet Vermouth & Shaved Parmigiana Reggiano

Black Peppercorn Crusted Rack of Lamb with Port Wine Reduction

Fennel Marinated Salmon with Shrimp, Pea Tendrils, Fennel-Lemon Oil and Warm Sherry Vinaigrette

Roasted Fingerling Potatoes

Roasted Autumn Vegetables with Sage

Lemon-Oregano Marinated Green & Yellow Beans with Kalamata Olives & Shaved Romano

Petit New York Strip Steak with Truffled Risotto Cake & Wild Mushroom Ragout

Carnival Squash Stuffed with Late Harvest Baby Vegetables

Herb Crusted Rack of Lamb with Rosemary Reduction, Baby Yukon Potatoes & Aspirations

Baby Winter Greens Salad with Caramelized Apples, Crispy Pancetta, Shaved Goat Cheddar & Seared Sea Scallops, Sparkling Cider Vinaigrette