Spring Menus

Appetizer
Crab Cake with Crispy Shallot Mashed Sweet Potatoes

Entrées
Herb-crusted filet mignon with red wine shallot reduction

or
Pan-seared wild salmon with champagne dill sauce

Sides
Lemon garlic broccolini
Yukon gold truffled mashed potatoes

Dessert
Flourless chocolate torte with raspberry coulis

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Appetizer

Burrata Caprese
with heirloom tomatoes, basil pesto, aged balsamic reduction

Entrées
Slow-roasted lamb loin with rosemary garlic jus

or
Seared sea bass with lemon beurre blanc

Sides
Herb and parmesan crusted fingerling potatoes

Broiled Asparagus

with crispy shallots

Dessert
Lemon olive oil cake with seasonal berries

Appetizer
Herbed Spring Salad with Candied Pecans, Balsamic Pearls, and Fresh Mozarella

Entrées
Roasted chicken with rosemary

Or
Maple- Dijon Glazed Wild Salmon

Sides
Broiled Asparagus
Creamy Parmesan polenta

Dessert
Vanilla bean coconut panna cotta with strawberry