Appetizer
mushroom toast
cremini mushrooms sauteed with thyme and garlic, finished with balsamic vinegar, goat cheese, and tomato coulis served on crostini and top with roasted pine nuts and wasabi microgreens.
Salad
Roasted pear and Roquefort salad
A roasted bosc pear and Roquefort cheese is served atop a bed of herb greens with toasted hazelnuts
and a Maple vinaigrette
Entrée
Herb crusted prime rib
Whole standing rib roast, with an herb crust, slow roasted. Served with au jus and freshly prepared horseradish
Vegetarian
Roasted Portobello Steaks
Roasted portobello, with seared French green beans, charred onion, and chimichurri.
Side
Horseradish mashed potatoes
German Butterball potatoes mashed with fresh horseradish and sour cream
Vegetable
Roasted root Vegetables
Young carrots. Baby parsnips, French breakfast radish, scallions are roasted and tossed in a balsamic
reduction
Dessert
Lemon Custard
Custard, made from Meyers lemons, topped with raspberries, and a mirror glaze