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Fresh and Local

Wednesday, October 3, 2012

A choice of one from each:

Starters

  • Butternut Squash and Beet Salad
    Roasted butternut squash and beets over fresh mixed greens with house-made red onion vinaigrette sprinkled with Parmigiano-Reggiano cheese and toasted pepitas
  • Roasted Corn and Tomato Salad
    Fresh roasted sweet corn and grape tomatoes tossed with a light vinegar and oil dressing

Entrées

  • Bison Salisbury Steak with Mashed New Potatoes and Fresh Green Beans
    Local bison patties cooked with a savory traditional sauce, served alongside red potatoes mashed with garlic and sautéed fresh green beans with shallot crisps.
  • English Muffin and Asparagus Bake with Cantaloupe and Grapes
    Fresh asparagus, tomatoes, snap peas, peppers and English muffins baked in a custardy mixture of eggs and fresh mozzarella until golden brown. Served alongside cantaloupe wedges and grapes.

Desserts

  • Rosemary Strawberry Shortcake
    Rosemary-flecked shortcake topped with sweet honey-tossed strawberries and a dollop of whipped topping
  • Rhubarb Sorbet
    Sweet, bright rhubarb sorbet garnished with a French vanilla rolled wafer.

Table Item

  • Warm Spinach Artichoke Dip
    Rich, cheesy spinach and artichoke dip, served to each table with tortilla chips. 
  • Cucumber Mint Water
    Cool, refreshing glass of water with the flavors of mint, cucumber, and melon.

Beverages

  • Pepsi, Diet Pepsi, Mountain Dew, Sierra Mist, Raspberry Iced tea, Unsweetened Brisk Iced Tea
  • Coffee and Decaffeinated coffee
  • Choice of Hot teas