그린 온언

with bacon and potatoes; your server will inform you of tonights fruits

with julienned cucumbers, cantaloupe melon balls, crispy prosciutto and baby mozzarella tossed in a lemon dill vin.

served chilled w a garlic crouton.

with toasted bread cheese and maple syrup

topped with a parmesan spinach cream sauce and chopped bacon

caramelized cippolinis, and baby spinach with creamy feta vinaigrette

stacked with tomatoes, fresh basil and balsamic reduction

with diced mangos, dried cherries, pecans, goat cheese and honey raspberry vinaigrette.

topped with port-poached pears, gorgonzola, candied pecans, prosciutto ham and tossed in a maple dijon vinaigrette

served with mashed potatoes and haricot verts w bacon finished w a tarragon-truffle creme fraiche.

brushed w a whiskey barbeque sauce over creamy cannelini beans and bacon w grilled asparagus, topped w carmelized red onions and goat cheese

tina approved, cooked completely vegan.

with buttered mixed baby potatoes, sauteed mushrooms and finished with a dill creme fraiche.

over smashed truffle red bliss potatoes w grilled corn relish and housemade worcestershire glaze.

served with a savory lobster cheesecake and a cream of sweet corn and sugar peas.

w black currant coulis over spaghetti squash and wilted baby spinach topped w a duck wellington puff pastry.

w grape gastrique over roasted beet slaw and housemade potato salad.

tossed w toasted almond and chive pesto feta, roasted baby carrots, oyster mushrooms and seasonal veggies. *

marinated top round lamb steak over cannelini bean and spinach ragout topped w a tomato demi-glaze.

w blue cheese and bacon risotto and grilled asparagus.

served with mashed potatoes and squash zucchini w a chipotle aioli.

with bacon and potatoes; your server will inform you of tonights fruits

with julienned cucumbers, cantaloupe melon balls, crispy prosciutto and baby mozzarella tossed in a lemon dill vin.

served chilled w a garlic crouton.

with toasted bread cheese and maple syrup

topped with a parmesan & spinach cream sauce and chopped bacon

caramelized cippolinis, and baby spinach with creamy feta vinaigrette

stacked with tomatoes, fresh basil and balsamic reduction

with diced mangos, dried cherries, pecans, goat cheese and honey raspberry vinaigrette.

topped with port-poached pears, gorgonzola, candied pecans, prosciutto ham and tossed in a maple dijon vinaigrette

served with mashed potatoes and haricot verts w bacon finished w a tarragon-truffle creme fraiche.

brushed w a whiskey barbeque sauce over creamy cannelini beans and bacon w grilled asparagus, topped w carmelized red onions and goat cheese

tina approved, cooked completely vegan.

with buttered mixed baby potatoes, sauteed mushrooms and finished with a dill creme fraiche.

over smashed truffle red bliss potatoes w grilled corn relish and housemade worcestershire glaze.

served with a savory lobster cheesecake and a cream of sweet corn and sugar peas.

w black currant coulis over spaghetti squash and wilted baby spinach topped w a duck wellington puff pastry.

w grape gastrique over roasted beet slaw and housemade potato salad.

tossed w toasted almond and chive pesto feta, roasted baby carrots, oyster mushrooms and seasonal veggies. *

marinated top round lamb steak over cannelini bean and spinach ragout topped w a tomato demi-glaze.

w blue cheese and bacon risotto and grilled asparagus.

served with mashed potatoes and squash & zucchini w a chipotle aioli.