SPRING MENUS

Soups

Chilled Cucumber Mint Shooters, Sea Salt Crostini

Creamy Organic Baby Leaf Spinach with White Beans

Black Bean with Black Forest Ham, Crispy Flour Tortilla Strips

From the Garden

Organic Spring Mix Toasted Almonds, Yellow & Red Tear Drop Tomatoes,
Home-Style Croutons, Avocado Ranch Dressing

Romaine Hearts Tossed with Snow Pea Sprouts, Roasted Asparagus, Feta cheese,
Carrot Slivers, Grapefruit Segments, Lemon Thyme Vinaigrette

Locally Grown Hydro-Bibb Lettuce
Roasted Corn Black Beans, Organic Carrots, Roma Tomato Strips
Smoked Tomato Vinaigrette

Entrée

Herb Crusted Whole Roasted Chicken
Orzo Pasta with Pecans & Dried Cherries
Grilled Squash & Portobello Mushrooms

Chili Rubbed Pork Loin with Peach Scented Jus
Broccoli & Cauliflower with Brown Butter & Toasted Bread Crumbs
Roasted Fennel Mashers

Locally Grown Hydro-Bibb Lettuce
Roasted Corn Black Beans, Organic Carrots, Roma Tomato Strips
Smoked Tomato Vinaigrette

Mint Yogurt Marinated Roast Leg of Lamb
Provencal-Style Edamame Sauté with Artichoke Hearts & Fennel
Brown Rice with Cashews & Raisins

Seafood

Blackened Tilapia – Shrimp Creole Sauce
Confetti Rice
Sautéed Squash with Northern Beans

Sautéed Sea Scallops – Smoked Corn & Roasted Fennel Relish
Roma Tomato & Olive Tapenade
Farfalle Pasta with Caper Butter & Parsley

Mustard Glazed Salmon – Tarragon Mustard Sauce
Rosemary Roasted Redskins
Fresh Vegetable Medley

Sweets

Lemon & White Chocolate Mousse Parfaits with Strawberries

Blue Berry & Kiwi Custard Tart, Minted Crème Fraiche

Espresso Panna Cotta