| Champagne Vinaigrette Salad with Seared Scallops | Candied Pecans, Goat Cheese, Grapefruit Segments and Avocado |
|---|---|
| Fresh Tomato Caprice Salad | Red and Yellow Organic Hydroponic Tomatoes and Fresh Basil, Mozzarella, Extra Virgin Olive Oil and Balsamic |
| Baby Spinach Salad with Warm Bacon Molasses Dressing | Red Onion, Sautéed Mushrooms, Hard Boiled Egg and Tomato |
| Southwestern Crab Cakes with Avocado Tomatillo Salsa | |
| Baklava Baked Brie with Pistachios and Orange Cardamom Honey | |
| Rosemary Roasted Leg-O-Lamb with Oven Roasted Red Potatoes | |
| Bananas Foster Bread Pudding | Bananas Flamed in Rum Brown Sugar Sauce topped with Candied Walnuts |
| Honey Baked Ham with Baby Green Beans Amondine | |
| House Hickory Smoked Salmon | With Herb Whipped Goat Cheese, Sliced Tomato, Red Onion, Cappers and Watercress |
| Balsamic-Marinated Grilled Vegetables | with Asparagus, Squash, Peppers and Onions |
| Home Made Cheddar Jalapeno Biscuits | |
| Fresh Berry Crepes | Orange Mascarpone Cheese Filled with Lemon Curd and Wild Berry Jam |
| Pineapple Upside Down Cake | |
| Bittersweet Belgian Chocolate Mousse | |
| *Shrimp, Asparagus and Manchego | |
| *Loraine with Bacon, Spinach and Swiss | |
| *Vegetarian with Black Mesa Goat Cheese |
| ($27.50 per Person) | ||
| (Kids 6-12 $12.50) |