OPTIONS FOR MEALS
These are some of our favorites…
salads
Baby Greens Salad
Tender baby greens tossed with toasted almonds,
mandarin oranges, Elkmont goat cheese and our own
honey balsamic vinaigrette dressing
Salad Vert
Crisp French green beans combined with a light
vinaigrette tossed with caramelized onions and local
tomatoes
Mediterranean Salad
Spicy arugula and crisp frisee lettuces tossed in a basil tomato based sauce complimented with Mediterranean
vinaigrette dressing and combined with goat cheese,
taoted pine nuts, and plump sultanas
Winter Salad
Tender mixed greens are tossed with dried cranberries, preserved lemon, dried fruits, toasted almonds, and herbs
mandarin oranges, toasted walnuts, and goat cheese
dressed with a pomegranate vinaigrette
Cheese Souffle
A trio of cheeses folded into a warm soufflé served with a Rosemary cured flank steak grilled and served with an
baby greens salad
Watermelon Salad
Market fresh watermelon serve with spicy arugula, goat
cheese, toasted pine nuts, and balsamic dressing
Tomato Tart Tatin
Melted tomatoes and onions served atop flaky pastry
accented with cheese mousse and fresh pesto dressed with
mixed greens
Country French Salad
Frisee and arugula with haricot vert, shaved red onion,
cherry tomatoes, walnuts, French feta and a champagne
vinaigrette
Neuvo Latino Salad
Fresh baby greens with cilantro, cucumber, shaved red
onion, avocado, black beans, and a cumin cream dressing A free form lasagna with market fresh vegetables, smoked potatoes, apple wood smoked bacon, caramelized shallots
Tropical Fruit Salad
Fresh strawberries, grapes, melons, pineapple Hawaiian
coconut, mangos, and carambolas are tossed in a light
citrus dressing
BLT Salad
Crisp romaine lettuces tossed with applewood smoked
bacon, local tomatoes, crisp croutons, and a basil
buttermilk dressing
Duck Salad
Confit of duck tossed with tender greens, dried
cranberries, blueberries, toasted walnuts and honey
balsamic dressing
entrees
Chicken Breast Supreme
Semi-boneless chicken breast, pan roasted and served Succulent breasts of chicken wrapped with fresh basil and
with a natural sauce infused with sun dried tomatoes and
artichoke hearts
Roasted Pork Tenderloin
Hand trimmed, marinated and grilled pork tenderloin;
sliced and drizzled with a bourbon infused honey glaze
Provencal Chicken
A traditional French recipe of sautéed chicken baked in a oven roasted tomatoes, caper berries, nicoise olives, and
vegetables
Chicken Tagine
A Morrocan influenced chicken dish, slow cooked with
and spices making this dish slightly sweet and o so
satisfying
Grilled Flank Steak
onion marmalade and au jus
Chicken Palliard
Tender medallions of chicken, pan sautéed and glazed
with a lemon – caper sauce
Market Fresh Atlantic Salmon
Pan roasted fresh catch topped with a currant infused
bourbon sauce
Chicken Arrosito
Paillards of chicken roasted with lemon, capers, garlic,
and fresh rosemary
Roasted Loin of Pork
Slow roasted center cut pork loin glazed with a honey
sauce
Fire Roasted Vegetable Lasagana
provolone, gruyere cheese, and Elkmont goat cheese
layered with a scratch made tomato sauce
Petite Pecan Encrusted Gulf Snapper
Fresh catch gulf snapper with a cornmeal crust, pan
sautéed and served with an apple cider beurre blanc
Pork Osso Bucco
French pork shanks, slowly simmered in a rich tomato
sauce infused with fresh vegetables and a succulent demi
glace
Veal Rack Florentine
Delicious rack of lamb, grilled and served with wilted Roasted red peppers and creamy goat cheese filled pasta
spinach, sun dried tomatoes, and parmesan cheese
Saltimbocca Chicken
prosciutto topped with a three cheese béchamel
Hoisin Barbeque Loin of Pork
Slow roasted pork loin brushed with Asian barbque sauce
and served with a sesame apricot chutney
Pan Sauteed Veal
Tender medallions of veal, pan sautéed and topped with
roasted fennel
Sauteed Chicken
Rosemary cured chicken, pan roasted and served with a
chardonnay cream sauce
Grouper
Pan roasted grouper crusted with herbs, and accompanied
by a champagne crab cream
sides
Grilled Market Vegetables
Fresh market vegetables including crookneck squash,
zuchinni squash, tender asparagus each grilled and
drizzled with aged balsamic vinegar
Penne Pasta
Penne pasta tossed in a rich cream sauce with apple-wood
smoked bacon and fresh asparagus tips
Autumn Vegetables
Market fresh vegetables roasted until caramelized and
glazed with a touch of cognac
Vegetable Saute
Boulangere Potatoes
French inspired potatoes layered with Yukon Gold
and gently baked in an enriched stock and topped with a
béchamel
Succotash
Market fresh beans, baby limas, fresh corn, okra, and
tomatoes combined into a hearty dish
Yukon Gold Mashed Potatoes
Gnocchi
Traditional potato gnocchi served with brown butter
accented with toasted walnuts and French feta chese
Angoletti
tossed in a vodka cream sauce
Corn Souffles
Succulent cream style corn combined with corn meal and
cheese, baked until golden brown