2020 0928

CHICKEN BREAST Roulade, stuffed with Chorizo & Manchego.  Creamy Roasted Red pepper & fennel farro. Garlic broccolini.  

Steak Diane: FILET MIGNON medallions with Wild Mushroom Cognac pan Sauce.  Duchess Potato Bites (potato puffs). Steamed Haricot Vert.

Coriander & cumin crusted ATLANTIC SALMON fillet on wilted spinach, pistachio salsa. Coconut Milk Basmati Rice with orange segments.  Sesame Bok Choy. (Can be vegetarian with crispy tofu planks)

RAINBOW LAKE TROUT almondine. Cauliflower mash. Roasted local beets & their green tops sauteed. (Can be vegetarian with hasselback butternut squash, almondine)

Baked Late Summer Ratatouille: layers of thinly sliced red pepper, eggplant, zucchini, red onion, rosemary & thyme in a roasted garlic tomato sauce.  Handmade herb noodles.  

GRAB & GO salads:  Greek veggie & tortellini salad on Romaine lettuce hearts. Beet-pink greek dressing. (Add shrimp for +$5)

SEASONAL SWEET TREAT:   Walnut Apple Pie crumble bars (can be GF)