FALL WINTER SEATED MENU
Soup Course
Roasted Tomato & Dill Bisque Presented
with a Grilled Artesian Garlic Crouton and Fresh Chive Garni
~
Insalata Course
Classic Caesar Salad with Baby Romaine, Shaved Parmesan, Brioche Croutons and Traditional Caesar Dressing
Served with Fresh Baked Crusty Rolls
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Pasta Course
Grilled Chicken and Spinach Ravioli with Plum Tomatoes, Scallions, Roasted Garlic and Imported Parmesan presented in a Pool of White Wine Burre Blanc
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Palate Cleanser
Fresh New England Blueberries & Strawberries with a
Pineapple-Mint Coulis Presented in a Petite Martini Glass
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Dinner Course
Choice of
Roasted Tenderloin of Beef
Finished with Fresh Herb Compound Butter and a
Light Drizzle of Horseradish & Chive Cream
Presented with Yukon Gold Potato Gallette and Sautéed Broccoli Rabe
-or-
Baked Stuffed Breast of Chicken
with Boursin Cheese and a Mushroom Duxelle
Finished with a Marsala and Marscapone glaze
Presented with Risi Bisi and Sautéed Broccoli Rabe
