*All Entrees come with a choice of salad, Two Sides and a Choice of Homemade Focaccia Bread or Homemade Baby Dinner Rolls
FIRST COURSE SUGGESTIONS
Lobster Bisque with Crab Mousse Quenelles
Asparagus Bisque with Crispy Pancetta
Shrimp Cocktail with Spicy Cocktail Sauce
Maple Roasted Butternut Squash Bisque with Crème Fraiche and Spiced Pumpkin Seeds
Carrot Soup with Chives and Popcorn
SALADS
Vine Ripe Tomatoes, Mozzarella, Grilled Eggplant, Basil oil, Aged Balsamic Vinegar
Wedge Salad with Bacon, Blue Cheese, Tomatoes and Roquefort Dressing
Mixed organic Field Greens with Pecans, Cranberries, Goat Cheese and Champagne Dressing
Romaine Hearts with House Caesar Dressing, Focaccia Bread Croutons and Romano Cheese
Baked Indiana Apple with Frisee Lettuce, Goat Cheese, Candied Walnuts and Champagne Vinaigrette
Kale Citrus Salad: Kale, Apple, Grapefruit, Cranberries, Red Onions, with a Red Wine and Orange Vinaigrette
Shaved Brussel Sprout and Kale Salad with Macadamia Nuts, Pancetta, Shaved Parmesan and Champagne Vinaigrette*
Heirloom Cherry Tomato Salad with Buffalo Mozzarella Balls, Fresh Basil and Black Sea Salt*
Grilled Asparagus wrapped in Prosciutto, topped with Microgreens, Balsamic Dressing and Shaved Parmesan*
Burrata Salad with Heirloom Tomato Jam, Fresh Arugula and Parmesan Flatbread*
Butter Lettuce with Blood Orange, Avocado and a Citrus Vinaigrette*
Colorful Beet Salad with Quinoa and Spinach*
Beets with Almonds and Whipped Local Cottage Cheese*
Kale Salad with Currants, Pine Nuts and Lemon-Thyme Vinaigrette
Spinach Salad with Black Garlic Vinaigrette
Butter Lettuce with Fresh Herbs
BEEF
Barbequed Beef Boneless Short Ribs with Molasses Bourbon Sauce
Filet of Beef with Red Wine Braised Onions and a Confit of Yukon Gold Potato
Boneless Beef Short Ribs Provencal with Port, Sherry, Red Wine and Herbs de Provence
Filet of Beef with Stilton Butter and Candied Shallots
Carved Aged Angus Beef Tenderloin with Cognac Shallot or Wild Mushroom Sauce
Carved Rib Roast with Merlot and Roquefort Sauce
Provencal Brisket Braised with Port, Red Wine and Herbs
French Beef Daube: Beef Marinated Over-Night in Red Wine, Herbs, and Garlic, topped with a Puff Pastry Crust
Beef Stroganoff
Beef Wellington Open Face with Mushroom Duxelle and a Puff Pastry Crust
Osso Bucco: White Wine Braised Veal Shank with Garlic, Parsley, Orange and Lemon Zest
Tuscan Roasted Beef Strip Loin with Sundried Tomatoes, Fresh Thyme and Roasted Zucchini Gremolata
New York Strip with Bordelaise Sauce
Grilled Rib Eye Steak with Garlic and Thyme Butter
Grilled Aged Farmed Hanger Steak with Chimichurri
Angus, Aged, Roast Beef Tenderloin with Port and Shallot Sauce
Herb Crusted Aged Angus Beef Tenderloin
Grass Fed Grilled Rib Eye with Marrow Butter and Tiny Veggies
Braised Short Ribs with a Mole Sauce
Brown Sugar and Bourbon Glazed Hanger Steak
POULTRY
Pan Roasted Chicken with Morels and Heirloom Potatoes
Lavender and Honey Glazed Organic Airline Chicken Breast
Chicken Picatta with Niscoise olives
Chicken Breast with Mustard and Tarragon Cream Sauce
Airline Chicken with Prosciutto, Rosemary and White Wine
Chicken with Roasted Lemons, Green olives and Capers
Chicken Breast with Sun Dried Tomato and Garlic
Chicken with Rosemary, Pancetta and Balsamic Vinegar
Chicken with Sautéed Pears and Rosemary Sauce
Chicken Breast with Goat Cheese and Rosemary
Airline Chicken Breast with Goat Cheese, Pancetta with Apricot Glaze
Airline French Roasted Chicken
Chicken Breast with Lemon Butter and Capers
Coq Au Vin: Whole Chicken Split into Pieces, Seared until Golden Brown, Braised in Red Wine with Thyme, Rosemary, Bay Leaf and
Garlic until Tender
Chicken Breast Stuffed with Brie and Wrapped in Prosciutto
Grilled Marinated Chicken Breast with Thyme
Chicken Cacciatore: Airline Chicken Braised with Garlic, Shallots, White Wine, Thyme, Basil, Marjoram and Tomatoes
SEAFOOD
Grilled Salmon with Thai Red Curry Sauce
Cedar Planked Salmon
King Orca Salmon with Papaya Salsa
Salmon with Lemon Caper Sauce
Salmon Filet with Wild Mushroom Ragout
Broiled Salmon Filet with a Mustard Dill Sauce
Pan Seared Tilapia with Chile Lime Butter
Arctic Char with Beurre Blanc
Roasted Halibut with Tomatoes, Saffron and Cilantro
Grilled Halibut with Lemon Basil Vinaigrette
Alaskan Halibut with Saffron Beurre Blanc
Halibut with Tomato Sorrel Sauce
Prosciutto Wrapped Salmon
Wild Salmon, Sorrel Cream Sauce
Tilapia with Crushed Red Pepper, Olives and Cherry Tomatoes
Grilled Tilapia with Olive Butter
Crab Stuffed Tilapia with Meyer Lemon Beurre Blanc
Poached Salmon with Julienne Vegetables and Basil Butter
Arctic Char in a White Wine Garlic Sauce
Rainbow Lobster Ravioli in a Light Cream Sauce
Floridian Grouper with Mango Salsa, Roasted Coconut Shavings
Sesame Crusted Mahi Mahi with Soy Shiso and Ginger Butter Sauce
Miso Crusted Chilean Seabass with Mini Farmed Vegetables
Hotel Tango Bourbon Glazed Cajun Gulf Shrimp with Bacon and Cheddar Geechie Boy Mill Heirloom Jimmy Red Grits
LAMB
Pistachio Encrusted Rack of Lamb
Roasted Rack of Lamb with Rosemary and Garlic Sauce
Baby Lamb Cutlets with Pomegranate Sauce
Springtime Lamb Stew
Lamb Chops with Home-Made Harissa
PORK
Pork Chops with onion Marmalade
Pork Tenderloin with Sautéed Apples and Cider Cream Sauce
Pork Stuffed with Apricot and Shallot Stuffing
Pork Tenderloin with Calvados Sauce and Dried Fruit Compote
Pork Tenderloin with Tart Cherry, Port and Caraway Sauce
Filet of Pork Wrapped with Thyme and Bacon
Roast Pork Loin with Sage and Apples
Pork Tenderloin with Grilled Georgia Peaches with Fresh Thyme
Pork Tenderloin with Indiana Corn Succotash and Bacon Vinaigrette
VEGETARIAN (WE ARE HAPPY TO DISCUSS WITH OUR CHEF MORE DIETRY REQUIREMENTS AND OTHER OPTIONS)
Wild Mushroom Pappardelle Pasta with Parmesan Reggiano and Porcini Broth
Traditional Roasted Ratatouille Lasagna with Basil Pesto and Ricotta
Roasted Eggplant Lasagna with a Broiled Tomato Sauce
Bow Tie Pasta with Arugula, Goat Cheese, Garlic and Olive Oil
Farfalle Pasta with a Wild Mushroom Cream Sauce
Fettuccine with, Garlic, olive oil, Asparagus Tips and Basil
Portabello Mushroom Ravioli with Black Pepper
Stuffed Portabella Mushroom with Fresh Spinach and Pine Nuts
Heirloom Grits with Roasted Corn, Porcini Mushrooms and Bordelaise Sauce
Meatless Meatballs with Wilted Spinach and Corn Jus
SIDES
(Two-Sides of Your Choice Accompany All Entrees)
Maple Roasted Sweet Potatoes
Garlic Scalloped Potatoes
Potato Parsnip Puree
Potato Gratin with Bacon and Thyme
Baby New Potatoes Steamed with Butter and Dill
Potato Gratin with Gruyere and Crème Fraiche
Whipped Potatoes with Basil Pesto
Potato Gratin with Goat Cheese and Garlic
Whipped Potatoes
Sweet Potato and Gruyere Soufflé
Garlic Mashed Potatoes
Blue Cheese Mashed Potatoes with Chives
Mashed Potato, Rutabaga and Parsnip Casserole with Caramelized onion
Baby Red Smashed Potatoes with olive oil, Garlic, Tomatoes, Chives and olives
Horseradish Mashed Potatoes
Basmati Rice/Brown Rice/White Rice
Creamy Mashed Potatoes with Goat Cheese and Fresh Sage
Choice of Pasta with a Choice of Pesto: Basil, Cilantro Lime, Wild Mushroom Truffle Oil,
Roasted Roma Tomato, Artichoke and Lime
Baby Dill Carrots
French Green Beans
Seasoned Farmed Indiana Vegetables (per season)
French Green Beans with Hoisin, Roasted Shallots and Garlic
Braised Carrots with Ginger and Dried Black Currants
Balsamic Marinated Grilled Portobello Mushrooms
Wood Grilled Vegetables with Herb de Provence and Balsamico
Roasted Garlic Yukon Gold Potato Puree
Fingerling Potatoes with Chives and Truffle oil
orzo with Mascarpone Cheese and Parmesan
Garden Carrots with Lavender Honey
Wild Mushrooms with Tarragon Syrup and Fine Herbs
Multi Colored Fingerling Potatoes with Butter and Fresh Dill
DESSERTS
Lemon Raspberry Torte
German Chocolate Torte
Chocolate Mousse Torte
Chocolate Raspberry Torte
Latte Torte
Hazelnut Praline Torte
Butter Cream Torte (Chocolate or Vanilla)
White Chocolate Raspberry Cheesecake
Crème Brule
Tiramisu
Nutella Crepes with Chantilly Cream
French Chocolate Mousse
Red Velvet Cake
Italian Lemon Tart
Key Lime Tart
Flourless Chocolate Cake
Indiana Poached Pear stuffed with Stilton, Walnuts, and Apple with a Caramel Sauce
Poached Fruits in Rosewater with Crème Fraiche, Fresh Mint and Shortbread Cookie
PLEASE REQUEST A DESSERT AND WE ARE HAPPY TO ACCOMODATE
