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Third Course

Lemon Pavlova, Fresh Strawberries Coffee*, Decaffeinated Coffee* & Specialty Tea

Second Course

Artichoke Crusted Halibut with Heirloom Tomato Salsa, Hassleback Potatoes

First Course

Chef’s Selection Baby Spinach Salad with Cumin Vinaigrette Assorted House made Breads Sun-Dried Tomato Pâté Whipped Herb Butter

Amuse Bouche

Roasted Fresh Figs with Balsamic