Spring Menus

Spring Menu #1

Appetizer

  • Prosciutto Wrapped Asparagus

Main Course

  • Pesto Crusted Mahi-Mahi
  • Blistered Tomatoes
  • Rice Pilaf

Dessert

  • Lemon Tart

 

Spring Menu #2

Appetizer

  • Goat Cheese with Caramelized Onion Jam
  • Sliced Baguette

Main Course

  • Roast Beef Tenderloin with Persillade Relish
  • Arugula & Tomato Salad with Balsamic Vinaigrette
  • Potato & Fennel Gratin

Dessert

  • Key Lime Pie

Spring Menu #3

Appetizer

  • Rustic Caramelized Onion Tart with Goat Cheese

Main Course

  • Oven-Roasted Salmon Fillets with Almond Vinaigrette
  • Israeli Couscous with Caramelized Fennel & Spinach

Dessert

  • Goat Cheese & Lemon Cheesecake with a Hazelnut Crust

Spring Menu #4 — Vegetarian

Appetizer

  • Bruschetta with Artichoke Hearts & Parmesean

Main Course

  • Spring Vegetable Pasta
  • Baked Goat Cheese Salad

Dessert

  • Vanilla Bean Panna Cotta with Strawberry Coulis

Spring Menu #5 

Appetizer

  • Smoked Salmon and Herbed Creme Fraiche Kettle Chips

Main Course

  • Lemony Goat-Cheese Stuffed Chicken Breasts
  • Hericots Verts with Porcini Butter
  • Wild Rice Pilaf with Almonds & Dried Apricots

Dessert

  • Berry Fools