Seasonal substitutions may be made

SALADS/APPETIZERS

Young Spring Lettuces with Toasted Walnuts, Marinated Cherry Tomatoes,
Goat Cheese crouton and Roasted Shallot Vinaigrette

Chopped Romaine “Caesar” Salad with Shaved Parmesan, Cherry Tomatoes, and Rosemary-Garlic Croutons

Hearts of Romaine “Greek” Salad with French Feta, Marinated Kalamata Olives, Roasted Red Bell Peppers, and Red Wine Vinaigrette

Spinach Salad with Grilled Red Onions, Candied Apple-Smoked Bacon, Toasted Walnuts, Grated Egg, and Sherry Vinaigrette

Hydroponics Bibb lettuce with Strawberries, Toasted Almonds, and
Honey Poppy-seed Vinaigrette

Watermelon and Tomato Salad over Spinach, French Feta, Shaved Red Onion and Balsamic- EVO “dressing” 

Vine Ripe Red and Yellow Tomato Salad with Fresh Mozzarella, Basil,
Extra Virgin Olive Oil and Cracked Black Pepper

Proscuitto Wrapped Chilled Jumbo Shrimp with Warm Asparagus Salad and Kalamata-Citrus Vinaigrette

Mini “Deconstructed” Maine Lobster & Shrimp “Nicoise” with Roma Tomatoes, French Green Beans, Grilled New Potato, Olives, and a “Shooter” of Basil-Lemon Dressing (Garnished with local greens)  

SEAFOOD ENTREES

Grilled Atlantic Salmon with Southern-Style Succotash, a Ragout of Corn, Tomatoes, Okra, Lima Beans, Bacon and Served with Remoulade Sauce Riesling–Thyme Poached

Salmon Served with a Cracked Mustard Sauce and Provencal Potato Salad (served cold)

Cedar Planked Soy-Ginger Glazed Salmon Filets over Sweet Pea-Leek Risotto, Pan

Seared Bok Choy Grilled Salmon Nicoise- Mixed Greens, with Haricot Vert, Julienne Red Onions, Cherry Tomatoes, Grilled New Potatoes, Boiled Eggs,
 and Red Wine Vinaigrette
(Garnished with Tapenade Crouton)
(Additional Item: Jumbo Spicy Boiled Shrimp)

Pistachio Crusted Sea Bass (seasonal) over Roasted Sweet Onion Mashed Potatoes, Asparagus, and Brown Butter-Balsamic Sauce

Seafood Paella- Saffron Basmati Rice, Sweet Peppers, Andouille Sausage, Shrimp, Mussels, and Scallops with Fresh Herbs and Tomatoes

“Shrimp and Grits”- Large Shrimp Pan Seared with Garlic, Tomatoes, Parsley, Bacon and Sweet Butter Served over Creamy White Cheese Grits

Pan Seared Pacific Halibut over Alabama Goat Cheese Polenta, with Asparagus, and Myer Lemon- Caper Butter Sauce

POULTRY ENTREES

Sliced Herb Marinated Breast of Chicken with Wild Rice and Lima Bean
 Rice Salad, and Fresh Tomato, Sweet Onion & Cucumbers with Red Wine Vinaigrette

Pan Seared Chicken Breast over Smashed New Potatoes, Summer Vegetables, and Classic Picatta Sauce with Lemon, Parsley, and Capers

Parmesan Crusted Pan Roasted Boneless Chicken Breast over Stone Ground Polenta Sautéed Green Beans, and Lemon Caper Picatta Sauce

Pecan Crusted Chicken over Roasted Garlic Mashed Potatoes,
Sautéed Green Beans and Cracked Mustard Sauce

Proscuitto and Fontina Stuffed Airline Chicken Breast over Creamy Polenta, Butter Poached Asparagus, and Roasted Tomato- Poultry Jus

Classic Chicken Pot Pie-Tender Chicken Pieces, Sweet Peas and Carrots, Thyme, Chicken Veloute Sauce Covered in a Light Puff Pastry Crust

Rosemary Scented Chicken & Artichoke Hearts “Lasagna” with Fresh Pasta, and White Cheese Béchamel

Stuffed Quail with Sage Corn Bread over Roasted Red Pepper Grit “Cake”, Tiny Green Beans and Charred Corn, Smoked Bacon, Tomato, Basil Ragout

Roasted Spring Chicken or Squab with Fresh Herbs, Fennel and Meyer Lemons served over Southern-Style Succotash, a Ragout of Corn, Tomatoes, Okra, Lima Beans, Bacon and Served with Remoulade Sauce

BEEF, PORK, & VEAL ENTREES

Seared and Roasted Flank Steak Roulade with Fresh Spinach, Caramelized Onions, Roasted Red Pepper, Italian Cheeses on Mashed Potatoes, Asparagus and Red Wine-Veal Reduction

Seared Chili Marinated Skirt Steak over an Avocado, Black Bean, Tomato Salad with Cilantro-Lime Dressing

Molasses Glazed Beef Tender over Roasted Garlic Mashed Potatoes,
Butter-Poached Asparagus and Zinfandel-Veal Demi Reduction

Herbed Roasted Beef Tender Roulade with Wild Mushroom Duxcelle, French Green Beans and Marsla-Wild Mushroom Sauce

Pan Seared and Barbecue Rubbed Boneless Pork Loin with Grilled Cornbread, Sautéed Greens and Raspberry-peach BBQ Sauce

Pan Seared Pork Loin Roulade Stuffed with Feta Cheese, Kalamata Olives and Baby Spinach over Roasted Red Bell Pepper “Grit” Cake and Alicia’s Tomato Chutney and Veal Glace

Grainy Mustard Marinated Pork loin with Sweet Onion Mashed Potatoes, Asparagus, and Fresh Chilton County Peach Chutney

DUAL ENTREES

Petit Filet of Pistachio Encrusted Sea Bass and a Petit Filet Mignon over Smashed New Potatoes, Haricot Vert and Brown Butter Balsamic Sauce

Petit Filet of Red Snapper and a Petit Beef Tenderloin over Caramelized Onion Mashed Potatoes and Fresh Asparagus Lemon Buerre Blanc

Petit Filet of Beef Tenderloin and Three Jumbo Shrimp over Roasted Garlic Mashed Potatoes and Grilled Asparagus and Red Wine Demi

Herb Crusted Beef Tenderloin with Red Wine Demi & Pecan Crusted Chicken with Basil Crème over Caramelized Onion Mashed Potatoes with French Green Beans

Parmesan Crusted Chicken with Picatta Sauce & 2 Jumbo Grilled Shrimp over Garlic Roasted Mashed Potatoes with Summer Vegetables

VEGETARIAN & PASTA ENTREES

Four Cheese Ravioli with a Smoked Tomato Broth, Fresh Basil, Roasted Garlic, Wild Mushrooms and Baby Spinach

Baked Ziti with Spicy Rich Tomato Sauce and Three Italian Cheeses

Grilled Onion and Zucchini Lasagna with Parmesan and Mozzarella 

Roasted Tomato Stuffed with Herbed Cous Cous, Mixed Greens, Asparagus, and Tomato Coulis

Baked White Rice, Broccoli and Sharp White Cheddar Cheese

DESSERTS

Cheesecakes: White Chocolate, Chocolate, N.Y. Style, Praline, Carmel, Peach, Gingersnap, German Chocolate, Marble, Lemon, Pumpkin, Cinnamon, and Mocha

Chocolate Roulage or Mocha Roulage

Flourless Chocolate Torte

Traditional Tiramisu with Espresso Crème and Chocolate Shavings

Strawberry “Tiramisu” with Fresh Strawberries Coulis, Mascarpone Crème and Whipped Cream

 Traditional Pound Cake or Lemon Pound Cake with Fresh Berries

Fresh Summer Berry Cobblers of Peach, Mixed Berry, and Apple

Key Lime Pie

Crème Brule of: Vanilla, Lavender Scented, Chocolate, Dark Chocolate, White Chocolate, Coffee, Green Tea, Cinnamon, and Lemon

Vanilla or Lime Scented Pana Cotta

White and Dark Chocolate Mousse Cake

Frangipane Fruit Tart: Golden Brown Pastry Tart filled with a Rich Almond filling with Mint and Rum Soaked Berries topped off with an Oat Streusel

Fresh fruit tart:  Golden Pastry Crust layered with a Vanilla Scented Pastry Cream and Fresh Seasonal Berries

Chocolate Mousse Bombe with Peanut Butter Cookie Crust

Lemon Buttermilk Tart

Parfait Pyramids with Almond Sponge Base – Flavors of Cinnamon, Chocolate, or Liqueur of Choice