Entrees and Sides


2015 Early Summer Peak of Season

Veg = Vegetarian | V = Vegan | GF = Gluten-Free | N = Contains Nuts

Each serves 12 to 15

Summer Corn and Tomato Salad
with Mediterranean Cucumbers, Peppers, Red Onions, Cilantro and Parsley $60 (V, GF)

Lebanese Lentil Salad
with Grilled Halloumi Cheese, Mediterranean Cucumber, Cherry Tomatoes, and Harissa Vinaigrette $60 (Veg, GF)

Tabouli Salad with Cracked Green Wheat
Tomatoes, Parsley, Mint, Green Onion and Lemon $60 (V)

Roasted Gold Beet and Peach Salad
with an Aedan Foods White Miso and Golden Balsamic Vinaigrette $60 (V, GF)

Arugula and Roasted Peach Salad
with Laura Chenel goat cheese, Toasted Pecans and Sherry Vinaigrette $60 (Veg, GF, N)

Mixed Greens with Summer Pole Beans
Roasted Sweet Corn, Ricotta Salata Cheese, Cherry Tomatoes and Lemon- Tarragon vinaigrette $60 (Veg, GF)

Seasonal Fruit Salad $55 (V, GF)

The Main Dish

Serves 12-15 people

Peppered Beef Sirloin  $95
grilled medium-rare, sliced and served with Chimichurri sauce; great for sandwiches!
GF

Slow Roasted Side of Wild Salmon $105
roasted medium and served whole or in 15 pieces, with Lemon Aioli on the side
GF

Moroccan Spice Rubbed Free Range Chicken Breast $85
sliced into medallions and served with Balsamic-roasted Onions
GF

Herb Roasted Free Range Chicken Breast $85
sliced into medallions and served with Sun-dried Tomato Tapenade
GF

Veg = Vegetarian | V = Vegan | GF = Gluten-Free | N = Contains Nuts