Spring/Summer:

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Spring/Summer Celebrations Tier I
Dinner Menu

~ 1st course (select one item) ~

Garden greens with marinated baby tomatoes, garden cucumbers,
and cabernet vinaigrette

Romaine hearts with creamy herb dressing, Gorgonzola croutons,
and crispy Parmesan

Chopped romaine with garden vegetables, garlic croutons and lemon vinaigrette

~ Main course (select two items) ~

Roasted rosemary scented chicken breast
with roasted onion fondue and sun dried tomato relish

Grilled rustic sirloin with a trio of tapenades

Pan roasted Yellowtail Jack with olive salad and spicy tomato coulis

Grilled Rock Cod with roasted pepper coulis, basil essence and herb salad

Grilled chicken breast with basil pesto and charred tomato relish

Grilled Sirloin with brandy peppercorn glaze and roasted mushrooms

Honey balsamic chicken with tomato relish

Grilled Molasses – whisky glazed pork sirloin roast

Grilled petite salmon with marinated summer peppers

~ Pasta/ Vegetarian ~

Fettuccini with tomato confit, aged Parmesan and Spanish olives

Cheese raviolis with charred tomato ragout

Baked 3- cheese penne with summer vegetables

~ Sides (select two items) ~

Summer corn and tomato risotto

Specialty grilled vegetables scented with herbs and balsamic reduction

Summer vegetable “ratatouille

“Rustic crème fraiche’ mashed potatoes

Roasted spinach with garlic and fennel

Roasted   beet ragout with Zinfandel vinaigrette

Tuscan white beans with pancetta and gremolata

Spring corn succotash

Creamy “soft” polenta with summer herbs and Grana Padano

Yukon gold basil mashed potatoes

Pan roasted potatoes with sherry onions

Steamed broccoli with herb butter

Grilled  summer squash ragout

Spring bean salad with grape tomatoes and lemon essence

Baked penne with three cheese and buttered crumb crust