Classic Plated Menu
Salad Course
harvest salad, gorgonzola, fresh citrus segments, sliced apple, candied pecans, fresh herbs, red wine vinaigrette
spring harvest salad, available march through june, feta, baby arugula, marinated artichoke hearts, asparagus tips, champagne vinaigrette
summer harvest salad, available june through september, crisp romaine, arugula, sliced peaches, fresh watermelon, white wine vinaigrette
farmstand salad, baby arugula and kale, diced apple, farro, watermelon radish, goat cheese, champagne vinaigrette
pickled beet and arugula salad, crisp romaine, baby arugula, pickled beets, goat cheese, lemon-oregano vinaigrette
heirloom tomato caprese salad, available june through september, for plated service only, fresh mozzarella, whole leaf basil, olive oil, balsamic vinegar and sea salt
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salad course includes fresh baked bread and butter
Entrees
stuffed portobello mushroom
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vegetable wellington, creamy herb sauce
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grilled polenta cake, roasted red pepper romesco
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lemon rosemary chicken, grilled thigh, garlic, shallots
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chicken coq au vin, bacon, caramelized onions, mushrooms, red wine reduction
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california chicken, herb marinated grilled breast, dried apricot glaze
grilled bone-in pork chop, spiced seasonal fruit chutney
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Premium Entrees
grilled chlean sea bass , citrus confit
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grilled flat iron steak, house demi-glace
grilled new york steak, rosemary shallot compound butter
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carved beef tenderloin, port wine demi-glace
Sides
entrees served with chef’s seasonal vegetables and your choice of one of the following
roasted marble potatoes, extra virgin olive oil, fresh herbs, sea salt
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herbed risotto, parmesan, fresh herbs
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yukon gold whipped potatoes
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potato gratin, decadent layers of scalloped potatoes with gruyere cheese
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