pears and red oak leaf tossed in whole grain mustard-balsamic vinaigrette topped with goat cheese
GOAT CHEESE and SWEET PEAS
crispy bacon, sweet peas in an olive oil sweet pea broth
MIXED GREEN SALAD
mixture of baby greens, oven dried tomatoes and cucumbers with white balsamic-basil dressing
SPICY ANDOUILLE SAUSAGE and RISOTTO
pan roasted sausage with carrot and apple risotto finished with parmesan cheese
HANDMADE POTATO GNOCCHI
potato gnocchi with wild mushroom duxelle, sherry and tomatoes
FONTINA CHEESE AND SWEET ONION TART
cheese, sweet onions, and bacon baked in a puff pastry crust and topped with sweet balsamic syrup
HANDMADE CAVATELLI PASTA
hand rolled pasta, fresh herbs, peas and oven dried tomatoes
VEGETABLE SPRING ROLLS
mushrooms, cabbage, carrots with chilies and garlic-served with soy and peach dipping sauces
APPLE and BLUE CHEESE SALAD
bibb lettuce tossed with blue cheese, chopped apples and walnuts
BUTTERHEAD LETTUCE and HERB CAESAR SALAD
egg, tarragon, tomatoes with roasted garlic, herb and olive oil dressing and cheese crisp
ENTREES
PAN SEARED SALMON
horseradish whip potatoes, buttery vegetables and dill sour cream sauce
GRILLED SPICY SAUSAGE AND SHRIMP
handmade pasta, olives, and basil with a tomato fondue
“SIGNATURE CUT” NY STRIP STEAK
served with crispy ricotta cheese dumplings, braised shallots, fresh vegetables and red wine beef reduction
CRISPY FARM RAISED BARAMUNDI
served with provencal risotto and tomato-olive oil emulsion
HALF DUCK -TWO WAYS
roasted breast, confit of leg served with creamy cheddar grits with Gloucester County asparagus
MAHI-MAHI
oven dried tomatoes, fingerling potatoes, asparagus in dill crab broth
BONELESS ROASTED CHICKEN BREAST
braised spinach and oven dried tomatoes with crispy potato sticks
PAN ROASTED HANGER STEAK
famous corn risotto with parmesan cheese, topped with a red wine onion sauce
HANDMADE POTATO GNOCCHI WITH ANDOUILLE SAUSAGE
oven dried tomatoes and basil in a tomato butter sauce
PORK TENDERLOIN
vegetable and herb stuffing, and fresh vegetables, in a sage sauce | Substitutions are discouraged, but we would like to offer these sides for our guests