Spring Menu
Ravioli of Shrimp with Lobster Sauce
Herb Marinated Goat Cheese Salad
Chateau Briand Sauce Perigourdine
Red Snapper with Mango Chutney
Paillard of Chicken with Portobello Demi-Glaze
Warm Chocolate Souffle served on a Vanilla Creme Anglaise
Sample Fall Menu
Wild Mushroom Rissoto
Grilled Radicchio, Mozzarella and Basil
Filetto al Barolo
Grilled Filet of Beef with Barolo Wine Sauce & Roasted Shallots
Grilled Salmon
Cedar Grilled Salmon with Roasted Vegetables
Tuscan Chicken
Roasted Breast of Chicken with Balsamic Glaze
Venetian Hour with Cordials
