Saturday, May 28, 2011

~entree menu items~

braised short rib of beef
sharp cheddar polenta, pickled onions and root vegetables

lobster mac and cheese
vermont cheddar cheese sauce and lobster served over orecchiette pasta with tomato and smoked applewood bacon

winter squash risotto
wild mushrooms, nuts, seeds and berries, shaved parmesan and balsamic drizzle

prosciutto wrapped pork tenderloin
butternut squash ravioli, sage, house cured pancetta, apples, wild mushrooms,and cranberry goat butter demi

seven pepper crusted sea scallops
roasted corn and mascarpone agnolotti, wilted greens and roasted yellow pepper broth

lamb ragu
over fennel oregano pappardelle and wilted greens

grilled salmon
autumn rataouille strozapretti

butter rosemary sous vide airline chicken breast
cranberry, goat cheese, brussel sprouts, pork belly,
rosemary gnocchi,natural jus and aged balsamic

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