Spring SampleMenus
MENU I
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Cantaloupe Gazpacho
with fresh mint
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Spinach Salad
with papaya, sherry soaked cherries, fresh berries, roasted almonds and sherried bing cherry vinaigrette with fried polenta wedge garnish
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Miso Grilled Salmon​
with cucumber-daikon relish
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Herbed Quinoa
with spring peas, grilled veggies served warm
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Blue Lake Bean Salad
with corn, cherry tomatoes, peas, and lemony vinaigrette
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Grilled Asparagus
with light olive oil, garlic salt, and roasted peppers
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MENU II
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Crab and Corn Bisque
with Chanterelle mushrooms and pancetta
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Fava Bean Bruschetta
with tarragon Manchego cheese melt
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Spring Greens
with caramelized walnuts, fresh berries, oranges, Gorgonzola and raspberry vinaigrette
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Parmesan Crusted Chicken
boneless chicken breast, dipped in Dijon marinade and dredged with fresh Parmesan, minced parsley, garlic and thyme drizzled with honey mustard sauce
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Black Rice Salad
with edamame, chick peas, pear tomatoes, asparagus and lemony vinaigrette
DESSERTS
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Luscious Lemon Mousse Tart
with mango puree
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Caramel Rockslide Brownie
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Sip Cup
with angel food cake, fresh berries, and vanilla whipped cream
Red velvet doughnut with savory goat cheese and pistachio sprinkle
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