MENUS- Chef Ashley Young
MENUS- Chef Eric Wells
TERMS AND CONDITIONS
Meatballs beef meatballs served in a smokey pepperonata sauce, Salad marinated eggplant, feta, mint, parsley, lemon, tomato, extra virgin olive oil, Bruschetta Platter Allow guests to top their own crostini with the following toppings: tomatoes, red onion, fresh mozzarella, basil tossed in balsamic and olive oil garlic, artichoke hearts, hard roasted mushrooms, lemon zest, butter, red pepper flakes, Vegetable Platter Crudité comes with homemade onion dip or hummus. carrots, broccoli, cucumber,sweet bell peppers, tomatoes
Sherry Chicken seared chicken gourmet mushrooms in a Sherry cream sauce , Tuscan Beans navy beans slow cooked with garlic, lemon zest, red pepper flake, kale, olive oil , Summer Squash zucchini and yellow squash sautéed in almond infused butter
Vegetarian option (can be added to above dinner menu or substituted)
Ratatouille eggplant, zucchini, yellow squash, tomatoes served over lemon scented white beans and feta cheese
Roasted Root Vegetable Cassoulet carrots, celery, onions gourmet mushrooms, hard roasted parsnips and turnips, navy beans topped with roasted garlic breadcrumbs.