ENTRÉES

Mushroom & Ragatoule Strudel with Onion & Raisin Chutney
(Phyllo Dough, Olive Oil, Oyster & Shitake Mushrooms, Eggplant, Sesame Oil)
A cross between mushroom ragou and ratatouille wrapped in phyllo dough and baked, served with onion and raisin chutney & barley pilaf.

Vegetarian Curry with Papadums & Yellow Rice with Currants & Pistachios
(Zucchinis, Peppers, Mushrooms, Peas, Lentils, Basamati Rice, House Peach Chutney, Banana Chips, Cocunut, Yogurt, Cilantro, Cucumbers & Mint)
Seasonal vegetables, braised with exotic herbs & spices, assorted chutneys & condiments, with basamati rice with currants & pistachios.

Salmon with Rosemary Potatoes & Fresh Asparagus
(Salmon, Cream Cheese, White Vinegar, Tarragon, Shallots, Dijon, Bread Crumbs)
“To Die For” salmon fillet stuffed with tarragon & shallot cream cheese, lightly breaded and baked, served with oven roasted potatoes tossed in olive oil & fresh herbs, and asparagus.

Smoked Trout with Creamed Onion Sauce & Truffle Risotto Cake
(Smoked Trout, Cream, Onions, Butter, White Wine, Truffle Aborio Rice, Chicken Stock, Parmesan)
Ruby smoked trout covered with creamed onion sauce with truffled risotto cake & fried sweet potatoes.

Lobster Soufflé with Wilted Cucumbers and Potato Pancakes with Truffle Oil
(Lobster, Eggs, Cream, Flour, Butter, Cucumbers, Potatoes, Onions, Truffle Oil)
A traditional soufflé of lobster, cream, eggs & flour with a lobster reduction cucumbers with chives and fresh mint, and a potato pancake with white truffle oil.

Buffalo Prime Rib with Horseradish Mashed Potatoes, Honey Glazed Carrots & Yorkshire Pudding
(Buffalo, Potatoes, Butter, Cream, Horseradish, Honey Carrots, Milk, Flour, Eggs)
Buffalo prime rib cooked to order, served with Au jus, Yorkshire pudding & honey glazed carrots.

Roast Duck with Sour Cherry Sauce, Quinoa with Apricots, White Beans & Tomatoes
(Duck, Cherries, Sugar, Stock, Quinoa, Dried Apricots, White Beans, Basil, Tomato)
Confit of thigh & leg served with grilled breast on a bed of quinoa & apricots with white beans, red peppers & basil.

Grilled Venison Chops with Rosemary & Juniper Demi-Glace, Oven Roasted Potatoes & Wilted Spinach
(Venison, Rosemary, Garlic, Junipers, Demi-Glace, Potatoes, Olive Oil & Spinach)

Grilled Rack of Lamb with Minted Green Chile Jelly, Kashi & Oven Roasted Beets
(Garlic, Lamb, Green Chilies, Jalapeños, Mint, Wild Rice, Buckwheat, Rice, Beets, Olive Oil)
Rack of lamb from New Zealand with minted green chili jelly, kashi, mixed grains, white & wild rice, quinoa, barley, buckwheat, and oven roasted beets

Chicken Breast Santa Fe with Corn Tamale and Three Bean Sauté
(Chicken Breasts, Jack Cheese, Green Chiles, Corn, Corn Meal, Vegetable Shortening, Onions, Peppers, Tomatoes, Garlic, Cumin, Cayenne)
Chicken breast flattened and filled with pepper jack cheese, green chili & onion baked and covered with red chili sauce and more pepper jack cheese and served with corn tamale, a corn masa filled with green chili and cheese served in a corn husk.

Three Bean Sauté
Anasazi, white & black beans sautéed with onion peppers.

Grilled Veal Chop Oscar with Crab, Asparagus & Béarnaise*
(Veal, Crab, Asparagus, Shallots, Tarragon, Wine Vinegar, Eggs, Butter)
Grilled veal chop topped with crab & Béarnaise* with asparagus on side.
*Béarnaise sauce: Hollandaise with tarragon, shallot & vinegar reduction.

Spätzle
Boiled noodles sautéed in butter with nutmeg & parsley.

Grilled Ribeye with Mushroom Wine Sauce, French Fried Parsnips & Garlic Mashed Potatoes

Pepper Steak with Mushroom Wine Sauce, French Fries, Parsnips & Garlic Mashed Potato Cake
(Tenderloin of Beef, Wine, Demi-Glacé, Assorted Mushrooms, Parsnips, Garlic Mashed Potatoes, Butter, Cream)