Farmer's field greens, artisanal cheeses and seasonal, locally grown vegetables dressed with a tangy house vinaigrette. Served with warm artisan bread rolls with butter.
Main Course (choose one)
Grilled flat-iron steak and four-cheese potato gratin
A choice cut coated in a Montreal-style peppercorn and spice rub, seared on the grill and topped with shallot and herb-infused truffle butter. Served with a generous medallion of potato gratin, baked with caramelized onions and a four-cheese medley. Accompanied with seasonal vegetables.
Loch Duart salmon with miso soy glaze and seared risotto cake
Sustainable farmed Scottish salmon, oven-roasted with a salty-sweet soy miso and brown sugar glaze finished with an Asian-style Chimichurri and served with a creamy risotto cake, seared for a sweet and crunchy caramelized crust. Accompanied with garden’s best seasonal vegetables.
Lemon-rosemary organic breast of chicken and orzo pasta
Broiled skinless chicken breast prepared with sun-dried tomatoes, capers and fresh parsley, resting on a bed of wilted spinach greens, sweet caramelized leeks, fennel and tangy artichokes. Served with a side of semolina orzo pasta prepared with roasted red and yellow peppers and grilled sweet corn. Accompanied with seasonal vegetables.
Roasted vegetable timpano (vegetarian selection)
A tower of grilled zucchini, eggplant, squash and red peppers layered with penne pasta in a classic béchamel sauce resting on a garland of wilted spinach, leeks and fennel, topped with a zesty pomodoro sauce.
White chocolate raspberry-swirl cheesecake
Rich, creamy and slightly tangy cheesecake layer above sweet, crunchy dark chocolate cookie crust and swirled with a velvety, Chambord-style sauce made from blueberries, strawberries, raspberries and blackberries. Topped off with a dollop of freshly whipped cream.MENU ENHANCEMENTS (if desired; all at additional charge)
Classic shrimp cocktail
Six beautiful Gulf shrimp served with a Creole-style dipping sauce. (USD $11)
Spinach and artichoke gratin
Roasted artichoke quarters baked with caramelized onions and garlic, dusted with bread crumbs. (USD $7.50)
Toasted crostini brushed with extra-virgin olive oil, garlic, lemon and herbs, topped with tomatoes, farmer’s cheese and mushrooms in a reduced balsamic glaze. (USD $7.50)
Filet mignon and prawns
Succulent, center-cut USDA Choice filet mignon grilled to perfection and smothered in black truffle butter. Partnered with three jumbo roasted Gulf prawns, drizzled with a fragrant Meyer lemon and Roma tomato cream. Accompanied by a medallion of potato gratin, baked with caramelized onions and four distinctive cheeses and seasonal vegetables. (USD $13)
Sugar-glazed crème brulée
Silky, sweet crème brulée browned to perfection and graced with a spoonful of freshly whipped cream, complemented with fresh, seasonal berries. (USD $6)
Dense, creamy flourless torte made with lusciously dark Gianduja and topped with a duo of light, airy white and dark chocolate mousses. Finished with a chocolate ganache glaze. (USD $6)
Seasonal berry parfait
Beautiful confection of fresh tart and sweet berries tossed in simple syrup and layered with deliciously rich Chantilly cream. On the bottom, a silky Sabayon custard flavored with Grand Marnier and crème patisserie. (USD $6)