Farm to Table

Farm to Table Menu

·     Appetizer: Rustic Toasted Bread with Prime Strip Steak, caramelized leeks, Oyster mushrooms, smoked gouda and balsamic syrup

·     Soup: Ham, veggies and white beans in cabernet beef stock

·     Salad: Watermelon, feta, pomegranate, toasted pumpkin seeds, arugula, fresh squeezed lemon, olive oil and smoked salt

·     Entrée: Responsibly raised pork loin chop pan seared with vanilla yams, grilled summer veggies and a mushroom mustard sauce

·     Dessert: Gluten Free chocolate raspberry almond torte with hand whipped cream