FALL MENUS

Soups

Chilled Corn Relish Chowder

Cream of Roasted Fennel with Italian Sausage

Creamy Carrot Ginger

From the Garden

The Wedge Salad, Iceberg, Crispy Bacon, Red Onion,
Tomato Wedge Chunky Bleu Cheese Dressing

Romaine Hearts & Green Bean Salad, Candied Pecans Cucumber, Kalamata Olive,
Dice Tomato Herb Vinaigrette

Organic Sweet Mixed Greens with Julienne Sun Dried Tomato
Parmesan, Red Onion, Croutons
Creamy Italian Dressing

Entrée

Quick Grilled Flank Steak & Chicken Breast Duet with Southwest Sauce
Spiced Broccoli & Organic Carrots
Grilled Russet Potato with Queso Fresco

Chicken Paillards with Tomato, Basil, & Roasted-Corn Relish
Orzo Pasta with Organic Spinach, Roasted Peppers

Grilled Sirloin of Beef – Shallot Chive Butter
Grilled Zucchini, Yellow Squash, Eggplant & Portobello Mushroom
Ranch Crusted Roasted Potato Wedges

Seafood

Seafood Sliders
Crab Cake, Mustard Aioli
Blackened Tilapia, Pickle, Tomato & Lettuce
Cornmeal Crusted Catfish, Cole Slaw
Sea Salt & Black Pepper Chips, & Crudité Vegetables with Blue Cheese Dip

Balsamic & Herb Glazed Grilled Salmon, Roasted Fennel Bell Pepper Relish
Steamed Brown Rice Pilaf
Carrot, Green Bean, Dried Cherries

Tortilla Crusted Tilapia – Cilantro Lemon Butter
Green Bean & Fingerling Potato Hash

Sweets

Cassata Cake, Ricotta Cheese, Chocolate Chips & Dried Fruit.
Chocolate Ganache
Rhubarb Tart with Orange Glaze
Stone Fruit Crostata, Ginger Cream