First Courses

Organic Seasonal Menu

Trio of stuffed vegetables

A tomato, a mushroom & a sweet pepper with seasonal fillings & fresh herbs

Rainbow beet stack with local chevre

Watercress, sherry-shallot vinaigrette

Local shellfish mignonette in radicchio cup

Lemon zest, baby arugula

Heirloom tomato gazpacho topped with micro greens & croutons

Basil crème

Winter squash, carrot & ginger bisque

Spiced pumpkin seeds, crème fraiche

Greek-style spinach, cherry tomato & feta

Quick-pickled red onion, kalamata olives, lemon-oregano vinaigrette

Grilled primavera vegetables on baby lettuces

Asparagus, peppers, fennel, artichokes, roasted garlic-herb vinaigrette

Caesar salad with capers & toasted pine nuts

Focaccia croutons, parmesan frico