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Menu Samples Page

Menus are created by seasons. Here is a sampling of Spring/Summer entrees.

Sesame-Crusted Salmon with Ginger Vinaigrette

A salmon filet baked in an Asian marinade with toasted sesame seeds. Served on a bed of crisp and thinly sliced English cucumbers, napped with a refreshing cucumber sauce and garnished with mint sprigs. The Ginger Vinaigrette is served alongside.

Grilled Carne Asada

Flank steak marinated in Mexican herbs and spices, grilled and sliced thin. Served with flour tortillas, jack cheese, sautéed red bell peppers and onions and topped with cilantro and a mild salsa fresca (tomatoes, red onions, cilantro and finely diced and seeded jalapenos).

Chicken Dijonnaise

Sautéed chicken breasts topped with a herb and white wine Dijon cream sauce. Served with herbed green beans.

Pasta, Tomatoes, White Beans and Basil

Fresh tomato sauce with white beans, garlic and fresh basil served over fettuccine. Served with sourdough garlic bread baked in a bag.

Three-Cheese Mushroom Pizza

Homemade pizza dough topped with porcini, shitake and button mushrooms. Provolone, Fontina and Parmesan cheese and fresh herbs finish the pizza. Suggest serving with a salad of fresh tomato slices/basil leaves drizzled with balsamic vinegar and olive oil.

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