SPRING SUMMER SEATED MENU
First Course
Jumbo Cocktail Shrimp
Served in a Shot Glass with Horseradish and Tabasco Cocktail Sauce with Fresh Chive and Lemon Zest Garni
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Second Course
Mesculen Greens and Petite Baby Romaine tossed with
Fresh Raspberries, Shaved Parmesan Cheese and Crisp Bacon with Light Raspberry Vinaigrette
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Dinner Course
Baked Stuffed Chicken Saltimbocca with
Fresh Sage, Prosciutto, Buffalo mozzarella
and a Sherry Orange zest Reduction.
Served with Orchetti pasta tossed with Sun-dried tomatoes, toasted pine nuts, spinach and a lemon aioli
-or-
Dry Rubbed Beef Tenderloin presented with a Caramelized Shallot, Parsley and Tarragon Butter
Served with Pan Roasted Baby New Potatoes, Roasted Baby Petite Vegetable Medley
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Dessert Salad
Pineapple & Orange Salad with a Sweet Poppy Seed Dressing
Sprinkled with Fresh Raspberries
