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