made with green & kalamata olives; goat cheese & crostinis
$
Smoked Salmon
cucumber, red onion, capers, dill sauce, crackers
$
Hummus
pita bread, kalamata olives
$
Roasted Head Of Garlic
pesto, tomatoes, feta, olives, baguette
$
Spanikopita
spinach & feta baked in phyllo dough
$
Brie
kahlua-caramel sauce, apples, pecans
$
Cheese Plate
a selection of 3 with fresh & dried fruit, crackers
$
Curry Chicken Salad
apple, pecans, red onion, celery, curry mayo, crackers
$
Proscuitto
maytag blue cheese, dried figs, balsamic syrup
$
Pate De Campagne
bacon wrapped with pistachios; gherkins, dijon, baguette
$
Large Plates
Salmon
we always have salmon, but the way we prepare it and the ingredients change. it may be fennel, bourbon-pecan, ginger-chili or stuffed
$
Other Fish
we rotate shrimp, halibut, sea bass, trout, swordfish, mahi, etc or we might make cioppino, paella or bouillabaisse
$
Chicken
it may be boneless, skinless with a great sauce, or bone in stuffed with something amazing or we're subbing another fowl, maybe duck or quail
$
Beef
we're either grilling filet, strip steak, roasting a tenderloin, making stir fry or kebabs. we tend to use toppings of boursin cheese, chimichurri in the summer, a red wine-veal stock reduction or dijon-mustard-horseradish crust lamb
$
Veal, Pork
we mix it up. we may serve osso bucco, veal marsala, rack of lamb
$
Stuffed Pork
$
Pasta
$
Vegetarian Option
might be lentils, maybe cous cous, maybe pasta
$
The Finale
Chocolate Raspberry Truffle Cake
house & chef's specialty
$
Creme Brulee
might be lavender, orange blossom, grand marnier, just depends
$
Chocolate Bourbon Pecan Pie
good dose of kentucky bourbon
$
Coconut Cream Pie
chef's childhood favorite
$
Peanut Butter Cup
an adult's version of a chocolate-peanut butter cup
$
Ice Cream
seasonal, flavor changes all the time
$
Other Desserts
chef may make tiramisu, bourbon-pecan pie, italian cream cake, sabayon
