Events

SEPTEMBER MENU: Pumpkin Ravioli with Browned Butter Pecans & Sage, Roasted Duck with Blackberry Port Reduction, Roasted Delicata Squash, Celery Root Puree, Pears & Almond Cream Puff

OCTOBER MENU: Smoked Salmon Remoulade, Bacon Wrapped Pork Tenderloin, Bourbon Maple Reduction, Parsnips, Pear Clafoutis  

JULY MENU: Summer Salad with Seared Scallops, Marinated & Grilled Steak, Chimichurri Sauce, Grilled AsparaguS, Polenta, Lemon Ricotta Cake with Chambord Whipped Cream

JUNE MENU: Summer Corn Chowder, Kate's Crab Cakes, Coconut Rice, Curry Mango Sauce, Strawberry & Rhubarb Galette 

MAY MENU (Vegetarian): Warm artichoke bruschetta, Ginger Miso Tofu Bites, Ricotta gnocchi with sauteed spinach, and Bananas Foster 

Chef Kate will guide us through a delightful culinary journey, sharing her expert tips and tricks along the way.  FEBRUARY MENU:  Winter Salad with Warm Bacon Vinaigrette  Lobster Mac & Cheese Roasted ...