February Menu
Appetizers-
- Chicken Quesadillas with avocado cream sauce
- Crostini with a white bean and roasted garlic puree
- Baked Brie with caramelized onions and french bread
Salads
- Grilled asparagus with lemon vinaigrette and shaved parmesan and chives
- Baby arugula with hearts of palm, marinated artichokes, grape tomatoes and champagne vinegar
- Shredded nappa cappage with pomelo supremes, almonds, raddichio and a citrus vinaigrette
Main Courses-
- Rustic winter tomato and sausage stew with garlic kale
- Beef bourginon with wild mushrooms potato leek gratin and sauteed kale
- Chicken and grapes with a tarragon cream sauce and green beans with almonds
- Grilled marinated pork tenderloin with a cherry glaze sweet potatoes and haricot vert
Desserts-
- Chocolate brioche bread pudding with vanilla bean ice cream
- Swedish chocolate pancakes with creme anglaise
- Home made Smores
