Appetizers
Crab Cakes with Dijon Champagne Cream and Wilted Spinach
Smoked Salmon Carpaccio with Arugula and Basil
Marinated and Grilled Quail with Southwestern Succotash
Braised Shrimp with Garlic and Extra Virgin Olive Oil Soups
Shrimp & Tomato Bisque with Sweet Corn
Chicken Corn Chowder
Roasted Squash & Jalapeño Bisque Salads
Tomato and Fresh Mozzarella with Basil Vinaigrette and
Extra Virgin Olive Oil
Caesar Salad with Kalamata Olives
Mixed Greens, Bleu Cheese & Toasted Pecans Tossed with
Balsamic Vinaigrette Entrées
House Smoked Prime Rib with Au jus and Horseradish
Grilled Wild King Salmon with Rosemary Beurre Blanc
Grilled Ruby Red Trout with a Charred Tomato Beurre Blanc
Grilled Venison Chop with a Red Wine Demi Glace
Apple Bacon Wrapped Filet Mignon with a Red Wine Demi Glace
Grilled Lobster Tail with Tomato Grana Padano Risotto Desserts
Milk Chocolate Mousse Filled Chocolate Cake
Warm Apple Galette with Caramel Sauce and
Cinnamon Ice Cream
Peach Tartlet with Crème Anglaise and Vanilla Bean Ice Cream
Honey Port Pear with Bingham Hill Rustic Bleu Cheese
