ENTREES – MEAT

Horseradish Encrusted Roasted Local Beef Tenderloin with Port Wine Reduction

Ginger Lemongrass Marinated Braised Beef Shortribs with Purple Potato Puree

Classic Prime Rib of Beef with Smoked Tomato au jus

Osso Bucco Milanese with Truffled Risotto

Braised Lamb Shanks with Oven Roasted Tomatoes, Root Vegetables, and Creamy Polenta

Herb Marinated Seared Rack of Lamb with Lapsang Souchang Demi-Glace and Roasted Fennel

Grilled Elk Tenderloin Medallion with Wild Mushrooms

Elk Stew with Parsnip Potato Puree

Hawaiian Style Pork Spareribs with Grilled Pineapple and Warm Cabbage Salad

ENTREES – POULTRY & FOWL

Spring Cornish Game Hen with Wild Rice and Apricot Pilaf

Herb Roasted Organic Chicken with Housemade Pommes Frites

Buttermilk Marinated Southern Style Crispy Fried Chicken

Cumin Coriander Crusted Duck with Basil Green Curry

Braised Pheasant with Truffled Potato Gnocchi

Parmigiano Reggiano Encrusted Pheasant Breast with Herbed Aioli

Turkey Pot Pie with Root Vegetables

ENTREES  – FISH & SEAFOOD

Tomato, Sage, and Pancetta Stuffed Local Trout on a Bed of Crispy Arugula

Herb Crusted Sockeye Salmon Filet

Grilled Asian Marinated Chilean Sea Bass with Sesame Spinach Saute’

Porcini Encrusted Halibut with Chive Sauce

Sesame Soy Marinated Ahi with Wasabi Mashed Potatoes and Baby Bok Choy

Cioppino Style Fish Stew with Sourdough Crostinis

Tandoori Shrimp with Braised Kale “Sag” and Basmati Rice

 ENTREES  – VEGETARIAN

Grilled Vegetable Napoleon with Basil and Balsamic Vinegar Reduction

Braised French Green Lentils with Brussel Sprouts and Carrots

Caramelized Fennel Risotto with Asparagus and Pearl Onions

Roasted Butternut Squash Stuffed Ravioli with Sage Brown Butter Sauce

Curried Toasted Quinoa with Roasted Portabella Mushrooms

Vegetable Lasagna with Roasted Garlic Broth