Supper Club Fri. April 14, 2023

 Field greens, tossed with crumbled gorgonzola cheese, candied walnuts, diced granny smith apples, dried cranberries and a house made golden balsamic vinaigrette. 

 Field greens, topped with diced tomatoes, cucumbers, red onion and gorgonzola cheese served with our house made golden balsamic vinaigrette. 

Field Greens, beets, roasted leeks and goat cheese served with a house made golden balsamic vinaigrette

 Layers of pan seared fresh breaded eggplant, braised spinach, fire roasted red peppers, goat cheese and served in a pool of red pepper coulis. 

 Filled mushroom caps stuffed with spicy sausage, baby spinach, sun-dried tomatoes topped with cheddar cheese, then baked and plated with red pepper coulis. 

Gulf Shrimp sautéed with a whole grain mustard Bur Blanc Cream Sauce

NY Sirloin Steak seasoned and grilled. Finished with bella bleu compound and crispy onion frites. Served with whipped potatoes and fresh vegetables. 

 Breast of chicken filled with prosciutto, roasted leeks, fire roasted peppers and house boursin cheese. Breaded, pan fried, then sliced served with whipped potato and fresh vegetables. Topped with a cracked black pepper and green onion cream sauce. 

 Fresh Atlantic salmon grilled and topped with our house bourbon soy glaze. Served with asian noodles and fresh vegetables. 

 Pillows of pasta stuffed with roasted butternut squash filling, sautéed in a roasted leek, caramelized onion and roasted butternut cream sauce. 

 Fresh sole stuffed with crab topped with a lemon dill sauce, served with fresh vegetables and rice pilaf.