JULY 2014
MENU TBA
JUNE 2014
Amuse: Stone fruit bruschetta
Start: Grilled peach salad
Main: Roast pork tenderloin with grilled figs
Finish: Cherry galette with house-made honey ice cream
MAY 2014
Start: Kale caesar
Main: House-made papardelle with summer vegetables
OR
Main: Pan-seared halibut with chorizo and shallots
Finish: Lemon creme tart