Pickled cucumber, dill cream cheese & capers (NF)
Apple butter (NF/Veg)
Herbed goat cheese, pickled red onion, fresh cilantro (GF/NF)
Mascarpone and wild mushrooms (NF)
Charred lemon parmesan aioli (NF/Veg)
Feta cream (GF/NF)
Market wild greens, blistered tomato, shaved radicchio, champagne vinaigrette (GF/NF/V)
Pickled root vegetables, watercress, & elderflower vinaigrette, watermelon garnish (GF/Veg)
FIRST COURSE
Free-range organic chicken breast, lemon-rosemary beurre blanc sauce (GF/NF)
Roasted rainbow carrots, maple-dijon dressing (V/GF/NF)
SECOND COURSE
Bell peppers, fava beans, grilled artichoke, Kalamata olives (V/GF/DF/NF)
THIRD COURSE
Coconut rice, Asian bok choy, spicy hoisin glaze (DF/NF)
FOURTH COURSE
Truffle mashed potatoes, grilled asparagus, shallot/port compound butter (GF/NF)
(GF/NF)
(V/GF/NF)
CUSTOM REQUESTS
Inquire with your sales representative regarding custom menu items and we will do our best to accommodate
V = Vegan | Veg = Vegetarian | GF = Gluten Free | DF = Dairy Free | NF = Nut Free
