| Lunch & Dinner |
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Grilled Vegetable Napoleon
Portabella Mushrooms, Tri Color Roasted Peppers, Zucchini and Summer Squash Ribbons layered together with Fontina Cheese atop a home made pesto sauce and served warm. |
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Chilled Cucumber Soup with Smoked Salmon
Pureed English Cucumbers, Shallots, White Wine and Dill Garnished with a Piece of Scottish Smoked Salmon and Dill Cream. |
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Tortellini Pasta with Roasted Garlic, Walnuts and Wilted Spinach
Tri Color Cheese Tortellini tossed with Walnuts, Shaved Parmesan Cheese, Sautéed Spinach and Olive Oil. |
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Mediterranean Tuna Salad in a Roasted Tomato Cup
Tuna tossed with Olive Oil, Celery, Red Onion and Shredded Carrots served in a Roasted Tomato Cup on a bed of Cucumber Ribbons and Garnished with Lemons. |
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Pecan Crusted Chicken with Melted Brie on a Croissant
Chicken Breast rolled in Chopped Pecans topped with Melted Brie Cheese, Lettuce and Tomato Served on a Croissant. Served with a homemade side salad. |
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Parmigiano Flounder with White Bean Salad
Filet of Flounder Broiled to perfection and topped with Fresh Parmigiano –Reggiano Cheese accompanied with a Chilled White Bean and Olive Tapenade Salad and Garnished with Fresh Asparagus Spears. |
| Dessert |
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Sabayon with Seasonal Berries
Fresh Whipped Sabayon served with a medley of Seasonal Berries. |
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Key lime Tart with Vanilla Sauce
Home made Key Lime Tart served with warm vanilla sauce. |
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