Beef, Pork & Lamb

Châteaubriand
Thick center cut top sirloin pan roasted and served with traditional Béarnaise Sauce

Double Cut Pork Loin Chops
Niman Ranch pork chop, thick cut, grilled and served with a Zinfandel bing cherry sauce.

Roast Loin of Lamb
Colorado Mountain Lamb, marinated in garlic and fresh herbs du Provence, natural lamb jus

Pancetta Wrapped Pork Tenderloin
Seared and slow roasted served with blackberry balsamic vinegar sauce

Angus Beef Filet
Center cut tenderloin, pan roasted. Served with a green peppercorn, port reduction or Bernaise sauce.

Veal Tenderloin
Sage crusted veal filet with sautéed pears, golden balsamic vinegar sauce.

Chicken

Roast Range Chicken with Porcini Mushrooms
Boned and stuffed with sage, prosciutto and mushrooms, served with a dry sherry infused natural jus

Moroccan Chicken
Braised range chicken with Moroccan spices, orange, tomato, black currants and almonds

Rosemary, Lemon Chicken
Boned chicken breast marinated with rosemary, lemon and garlic then grilled over the coals

Peppered Balsamic Chicken
Pepper crusted breast of chicken with roasted grapes and balsamic vinegar

Fish

Herb-Crusted Sea Bass
Pan roasted filet, saffron tomato coulis

Baked Petrale Sole
Layered with spinach, leeks and a light lobster cream, and finished with a hazelnut crust

Five Spice Salmon
Seared Atlantic salmon filet with five spice crust, exotic mushrooms and pinot noir sauce

Seared Rare Ahi Tuna
Fennel crusted, served with a caponata of tomato, peppers, eggplant and onions

Grilled Scottish Salmon
Marinated with lemon and olive oil, served with lemon herb aioli

Gnocchi With Shrimp and Corn
Tender house-made gnocchi with sweet prawns and a creamy corn and garlic sauce

Pasta & Vegetable Dishes

Truffle, Wild Mushroom Risotto
Creamy risotto of porcini and assorted mushrooms finished with white truffle and Parmesan

Pasta Primavera with Lemon Cream
Bowtie pasta, crisp seasonal vegetables and a light lemon herb cream

Vegetarian “Dream” Galette
Roasted portobellos, eggplant, zucchini, spinach, fennel, all layered with Parmesan on a polenta cake with a sweet pepper tomato coulis

Sweet Pea, Spring Onion Ravioli
Hand made ravioli sauced lightly with lemon, truffle & butter

Barley and Wild Rice “Risotto”
These multi-grains are cooked with caramelized root vegetables and wild mushrooms, roasted hazelnut foam

Side Compliments

Yukon Potato Puree
Whipped with creamy butter and roasted garlic, if you desire

Roast Baby New Potatoes
Creamer potatoes tossed with Virgin Olive Oil, fresh herbs & sea salt, then oven roasted

Artichoke Potato Mash
Yukon Gold potatoes pureed with cream & garlic braised artichokes

Potato, Celery Root Puree
This fall treat is finished with cream and white truffle essence

Crispy Sage Polenta
With butter and Parmesan

Simple Buttered Noodles
Choice of pasta tossed with creamy, butter and fresh garlic

“Grown-Up” Mac & Cheese
Mosticotti tossed with a sauce of bacon, caramelized onions, smoked Wisconsin cheddar, with a sourdough bread crumb crust

Confetti Vegetable Pilaf
Long grain rice finished with buttered, diced Farmer’s Market vegetables

Fall Wild Rice Medley
Grade A Minnesota wild rice, with barley, dried cranberries & apricots, and toasted pecans

Vegetable Sides

Oven Roasted Vegetables
Thick cut Farmer’s Market vegetables all cooked separately with olive oil and sea salt to retain their flavor, then combined and garnished with fresh parsley

Haricot Vert
Tiny French green beans, steamed and tossed with brown butter and almonds

Spring Baby Carrots
Cooked until crisp tender, glazed with ginger, citrus butter

Grilled Vegetable Platter
Squash, sweet peppers, onions and eggplant, tossed with virgin olive oil and sea salt then grilled to perfection

Baby Vegetable Sauté
Haricot verts, pearl onions & baby carrots sautéed with butter & parsley

Buttered Asparagus
Fresh asparagus, blanched and sautéed with lemon, tarragon and butter

Ratatouille
Diced Mediterranean vegetables sautéed with tomato, sweet peppers, garlic and basil