Farm To Table Menu, gourmet French Cheese Board : Assorted French cheeses (cow, goat sheep, soft, semi hard cheese) to be paired with French wines.
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Port gelee with a skewer of filet mignon a multigrain crisp, Gorgonzola mousse fresh pear.
Orange wild rice with pine nuts, currants and apples.We will be utilizing Pastor Greg Lauries book Essentials as our resource. .Vegetarian Meal : Cheese ravioli with sautéed butternut squash, spinach, garlic and toasted pine nuts and topped with ricotta and shaved parmesan cheese OR Eggplant terrine topped with a light tomato sauce and finished with ricotta cheese and fresh basil.Scallops Coquilles Saint Jacques served in a scallop shell.Coconut mashed potatoes, mashed potatoes with caramelized onions and gruyere cheese.Roasted summer vegetables with Balsamic Truffle Glaze. The first week will begin on February 7th.