STRAWBERRY and ASPARAGUS SALAD: Lightly blanched asparagus, fresh strawberries, caramelized baby onions and greens tossed with an oak-aged balsamic dressing, sprinkled with toasted almonds.
HEARTS OF ROMAINE SALAD: Red and green romaine lettuce, smoky bacon, seven grain croutons, asiago cheese and creamy garlic dressing.
ARUGULA & PEAR SALAD: Red onion, parmesan cheese, pancetta, balsamic vinaigrette.
SPINACH SALAD: With fennel, beets, & toasted walnuts with grapefruit mayo dressing.
TWISTED MESCLUN GREENS: Tossed with julienne carrots, daikon radishes, baby beets and balsamic vinegar.
VINE-RIPENED RED AND YELLOW CLUSTER TOMATO SALAD: With Bermuda onion, locally produced Woolwich goat cheese, aged balsamic and extra fine olive oil.
MINI RED & WHITE SKIN POTATO SALAD: With red onions, crushed garlic, whole grain mustard, red wine vinegar and extra virgin olive oil.
GRILLED AND ROASTED VEGETABLE COMPOSITION: Yellow and red peppers, red onion rings, fennel, zucchini, portobello mushrooms and grilled peaches.
PANZANELLA ITALIAN BREAD SALAD: Red onions, tomatoes, kalamata olives, blue cheese, baby arugula, balsamic soaked bread and extra virgin olive oil.
WOOLWICH GOAT CHEESE: Wrapped in phyllo with a curried squash & sun dried cranberry chutney.
CHICKEN LIVER AND BROWN BUTTER PATE: With red onion marmalade and crostinis.
As an additional course $5.00 to $12.00 per person
PUREE OF LEEK AND POTATO SOUP: Double smoked bacon, chives, and crème fraiche.
FIVE MUSHROOM SOUP: Cremini, button, oyster, shiitake and portobello.
FIRE ROASTED TOMATO AND BLUE CHEESE SOUP: Roasted garlic, and basil.
SHRIMP COCKTAIL: Poached, served chilled over julienne romaine and served with spicy cocktail sauce. (Additional $3.00 per person).
ESCARGOT: Gorgonzola, oyster & shiitake mushrooms, roasted garlic and foie gras emulsion.
BLUE CRAB STUFFED THAI SHRIMP: Oven baked with horseradish, tomato, lemon dipping sauce. (Additional $4.00 per person)
TIGER PRAWNS: Chilled prawns with a chipotle cilantro yogurt, grilled pineapple salsa and buttercup lettuce.
ANTIPASTO PLATTER: Pate spiced with peppercorns and curry, vodka soaked, smoked salmon stuffed with smoked trout mousse, cured meats, cheese and baby shrimp salad.