Sample Summer Menu
menu for Saturday, August 7, 2010
Grilled Vegetable Antipasto
with Herb Chevre and Crostini
Corn and Chanterelle Bisque
with Ancho Chili Crème and Farmstead Cheese
Tulip Honey Brushed Duck Breast
with Steamed Cous Cous and Orange infused Olive Relish
Buttermilk Panne Cotta
with Macerated Summer Fruits and Lavender Syrup
All Dinners include warm bread, wine, coffee or tea.