Summer

Salad Course

  • Field Greens, Strawberries, Fresh Ricotta & Toasted Pecans

  • Baby Spinach, Fresh Raspberries, Gorgonzola & Candied Walnuts

  • Bibb Lettuce, Cucumbers, Cherry Tomatoes, Radishes & Fresh Herbs

  • Arugula, Roasted Beets, Goat Cheese & Toasted Walnuts

  • Heirloom Tomatoes, Locally Made Fresh Mozzarella & Basil

Entrees

  • Grilled Chicken with Maple BBQ, Fresh Herb Butter or Fresh Fruit Salsa

  • Chicken Ballotine with Pecan & Cranberry Stuffing

  • Grilled Skirt Steak with Fresh Herb & Garlic Sauce

  • Bourbon Braised Brisket

  • Beef Tenderloin with Wild Mushroom Au Jus

  • Grilled Salmon with Lemon Aioli

  • Atlantic Cod Beurre Blanc

Vegetarian

  • Parmesan & Fresh Corn Polenta with Roasted Tomatoes

  • Chickpea, Cucumber, Preserved Lemon

  • Roasted Bean Curd with Miso-Ginger Slaw

  • Roasted Eggplant & Vegetable Stacks

  • Leek & Onion Tarts

  • Vermont Fresh Three Cheese Tortellini with Grilled Asparagus

Accompaniments

  • Grilled & Roasted Summer Vegetables

  • Green Beans Gremolata

  • Broccoli with Roasted Garlic & Aleppo Pepper

  • Watermelon, Mint & Feta Salad

  • Roasted Fingerling Potatoes with Rosemary & Garlic

  • Red Potatoes with Fresh Herb Butter

  • Summer Wild Rice Pilaf

  • Arugula with Toasted Farro & Pecorino Cheese

  • French Lentils with Sesame Kale

SeasonalCory Bratton