Current Menus

1. Passed Appetizers
2. Side Dishes
3. Stationary Appetizers
4. Skewered and Grilled
5. Exotic Food Stations
6. Plated Entrées
7. Salads
8. Bruscetta, Toasts and Sliders
9. Family-Style Entrées
10. Desserts

Family-Style Entrées

• Espresso Rubbed & Grilled Beef Tenderloin

  With Porcini Mushroom Essence and Rosemary Served with Local “Amablu” Gorgonzola Cream

• Moroccan Grilled Beef Tenderloin

  With Roasted Tomato, Garlic and Caper Olivada with Dry Cured Moroccan Olives, Lemon, Sherry Wine and Oregano

• Hand Cut Rosemary Spaetzel with Grilled Chicken and Baby Spinach

  With Red Onions, Marinated Broccoli, Baby Arugula and a Savory Roasted Shallot and Sherry Wine Vinaigrette

• Rosemary Grilled Chicken Breasts

  With Butternut Squash Cream Sauce Cave aged Bleu Cheese and Walnuts

• Autumn Pan Fried Potato Gnocchi

  With Roasted Butternut Squash Sauce, Local Amablu Cheese and Walnuts

• “Carciofi alla Romana” Roman Style Stuffed Artichokes

  with Caramelized Fennel, Spinach and Pecorino Romano

• Genoese Arborio Rice Cakes

  Pan Fried Risotto Cakes with Parmesan Cheese and Basil Pesto

• Fall and Winter Grilled Organic Salmon

  With Sage Butter and Lemon

• Mediterranean Polenta Cakes

  With Roasted Tomato, Garlic and Caper Olivada Sauce Featuring Green Olives, Lemon, Sherry Wine and Oregano

• Rustic White and Yellow Polenta Cakes

  With Wild Mushroom and Leek Ragout and Hope Creamery Cream

• Fall and Winter Grilled Pork Loin Roulades

  With Sage, Walnuts and Spinach Served with Roasted Pumpkin Sauce

• Classic Rare-Roasted Beef Tenderloin with Rosemary & Garlic

  Served with Horseradish & Watercress Cream Sauce "On The Side"

• Grilled Pork Tenderloin with Fennel Prepared Three Ways

  Served with a Bourbon-Butter Sauce

• Grilled Kramarczuk's Garlic Sausage With Sage and Marinated White Beans

  Served Over Sautéed Kale and Wilted Greens

• Stuffed Boneless Leg of Lamb

  With Roasted Garlic, Rosemary, and Swiss Chard

• Fall and Winter Grilled Organic Salmon Fillets

  With Sage Butter and Lemon

• Roasted Chicken Legs with White Beans, Sausage & Spinach

  With Sage & Baby Carrots

• Smoked Kramarczuk’s Double Smoked Ham

  With Local Maple Syrup and Smoked Pepper Glaze

• Spicy Minced Beef and Long Bean Stir Fry

  With Thai Chilies, Fish Sauce, Toasted Rice Powder and Lime Served with Cabbage Leaves

• Classic Coq au Vin

  Stewed Chicken with Red Wine, Pearl Onions and Button Mushrooms Served in A Savory Provencal Pan Gravy

• Rustic Country Paella

  Chicken Thighs, Chorizo Sausage, Shrimp, Clams and Mussels With Saffron Rice, Sweet Peppers and Tomato

• Pan Seared Wild Alaskan Sablefish

  With Basil Pesto Butter and Lemon Served with Creamed Local Sweet Corn with Green Herbs Garnished with Chive Blossoms and Nasturtium Blossoms

• Fennel Pollen Grilled Pork Tenderloin

  Wwith Fennel Prepared “Three Ways” Served with a Bourbon-Butter Sauce

• Fischer Farms Grilled BBQ Pork Ribs

  With Daddy Sam’s Ginger-Jalapeno Sauce

• Moroccan Lamb “Tagine-Style”

  With Preserved Lemon, Ras El Hanout, Medjool Dates and Pistachios Served in Colorful Pie Pans

• Moroccan Chicken Tagine

  With Preserved Lemon, Ras El Hanout, Medjool Dates and Pistachios Served in Colorful Pie Pans

• Pan Fried Smoked Lake Superior Whitefish Cakes

  With Local Leeks, Baby Arugula & Ramps And Fresh Chives & Wild Rice

• Oregano Marinated and Grilled Chicken Breasts

  With Roasted Heirloom Tomato, Caper and Garlic Olivada Sauce Featuring Sherry Wine, Lemon and Oregano

• Braised Grass Fed Peterson Beef Short Ribs

  With Savory Pan Sauce And Micro Greens Garnish With Bourbon and Brown Butter Organic Carrot Sauce

• House Made Potato Gnocchi

  With Local Sweet Corn, Baby Arugula and Cave Aged Bleu Cheese Served with Micro Greens Garnish and Toasted Pine Nuts

• Grilled Whole Sockeye Salmon Fillets

  With Basil Pesto Butter and Lemon Garnished with Chives and Nasturtium Blossoms

• Barolo Braised Beef with Aromatic Vegetables

  Served with Savory Red Wine Gravy With Carrots, Celery and Onions Served with Horseradish Sour Cream Sauce

• Oregano Marinated and Grilled Amish Chicken Legs and Thighs

  With Roasted Garlic and Fingerling Potatoes With Charred Citrus, Fennel and Green Olives

• Grilled Amish Chicken Breasts with Creamed Leeks

  Featuring Wild Mushrooms, Hope Creamery Cream and Rosemary

• Shredded Pork and Smoked Chile Tamales

  With Queso Fresco and Mild Smoked Peppers

• Fresh Sweet Corn and Polenta “Tamales”

  With Grilled Portabella Mushrooms, Local Chipotle Gouda Cheese Served inside Fresh Sweet Corn Husks

• “Pollo de Rancho Luna” Latin Chicken Breasts

  Oregano Marinated and Grilled Chicken With Roasted Pablano Cream Sauce

• Refried Bean & Roasted Vegetable Tortilla Pies

  With Roasted Red Bell Peppers, Mushrooms, Braised Greens, Quesadilla Cheese and Fire Roasted Sweet Corn Served with Chipotle Sour Cream

• Roasted Vegetable Torta Milanese

  Layers of Roasted Italian Vegetables and Cheeses Baked in Puffed Pastry and Served with San Marzano Tomato Sauce

• "Autumn Harvest" Polenta Pie

  With Saxon Creamery "Big Ed's'" Cheese and Roasted Autumn Root Vegetables Served in Colorful Pie Pans

• Oregano Marinated and Grilled Turkey Breasts

  With Lemon and Caper Gremolotta

• Griddle Fried Alaskan Halibut

  With Garlic Braised Kale and Escarole Served with Roasted Pumpkin Cream Sauce

• Grilled Copper River Salmon

  With Summer Sweet Pea Sauce and Baby Pea Tendrils

• Summer Pan Seared Breast of Hen

  With Sweet Pea Sauce and Baby Pea Tendrils

• Fall and Winter Pan Seared Breast of Hen

  With Organic Carrot and Bourbon-Brown Butter Sauce

• Rosemary Grilled Pork Tenderloin

  With Organic Carrot and Bourbon-Brown Butter Sauce

• Wine Braised Peterson Farms Limousin Beef Short Ribs

  With Aromatic Vegetables Baby Carrots, Celery and Onions In a Savory Red Wine Pan Jus With Horseradish and Watercress Sour Cream

• Handmade Spinach and Cheese Raviolis

  With Basil Pesto Sauce with Lemon and Parmigano Regiano With Chive Oil and Toasted Pignoli

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