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Sample Menu

Plated Salad Options

Mixed Greens with Crumbled Goat Cheese, Sun dried Cranberries Dressed with Cranberry Vinaigrette

Mesclun Greens with Goat Cheese Fondue, Portobello Mushroom Crouton and Pickled Red Onions, Balsamic Vinaigrette

Bibb Lettuce with Cucumbers Cherry Tomatoes and Shallots, Creamy Roasted Garlic Dressing

Plated Entrée Options

“Short Rib Bourguignon” Red Wine braised Beef Short Rib, served with Petite Spring Vegetables, Bacon Lardon and Crispy White Polenta

Roast Statler Chicken Beast with Lemon Risotto, Jumbo Asparagus, Spicy Eggplant Caponata finished with   an Elephant Garlic Chicken Jus

Statler Chicken Breast With Roasted Thigh Served Over Red Skin Mashed Potatoes with Thyme Jus and Lemony Green and Yellow Beans

Pan Roasted Atlantic Salmon with Yellow Lentil Edamame Ragout and Broccolini, served in a Crab and Leek Cream Soup