May 1, 2008
Dinner Menu
Asparagus and Mozzarella Salad
With a Oven dried Tomato vinaigrette, Lavender honey
Rock Shrimp and Brown rice Egg roll
Mandarin Orange and Local Micros, Pad Thai sauce
Thai Beef salad
Watercress, cucumber, radish with lemongrass, lime and Sweet Basil
Iceberg Wedge
Roasted Beets and Candied Pecans with blue cheese dressing, chives
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Bartlett Seasonal greens
Goat cheese Ravioli, razzberry truffle vinaigrette
Caesar Salad, asiago, sourdough crouton
Angel Hair Pasta, tomatoes, basil, EVO
Linguini, white sauce, clams
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Wiener Schnitzel
With Yukon potato salad, Arugula, cocktail tomatoes and lemon burre Blanc
Halibut on seasoned Tofu
Baby spinach, Superior sauce and Red pepper ginger condiment
Chicken on Quinoa cake
Mexican cocoa and fig Mole with fried Pickled Red Jalapenos
Salmon
Indian Flavors, fingerling, morel and leeks in coconut curry, a Banana Chutney
Organic Sourdough Bread with Vermont Butter
Pellegrino
Credit Cards Not Accepted