September Menu
Soups
Sauteed (red and white) collards and cabbage, braised mushrooms, turmeric and red pepper quinoa, in a coconut curry
broth
Beef,chorizo, black beans, red beans, onions, sweet peppers, jalapenos, chipotle and guajillo peppers and roasted tomatoes comes
with rice, quinoa, or pasta noodles and jalapeno cheddar cornbread.
Rough chopped and oven roasted broccoli, sauteed onions and rainbow carrots, veggie stock, butter and heavy cream smoked gouda,
vermont sharp cheddar, and fontina cheeses
Sweet vidalia onions and red onions
caramelized in butter with thyme, rosemary and white pepper, simmered in a rich beef marrow broth ( red wine) with cheesy smoked gruyere and provolone and baguette croutons
Slow roasted chicken, sauteed onions, and carrots in a broth enhanced with garlic, lemongrass, rosemary, and thyme
Cannelini beans, red peppers, kale, tomatoes and gnocchi, in a creamy broth
A combination of fresh seasonal vegetables, potatoes, and tomatoes all roasted and added to a robust vegetable broth with lemon juice,
and garlic
Entrees
Short ribs pan seared and braised with red wine with carrots served with mashed potatoes.
Includes choice of two sides.
Lobster tails stuffed with lump crab meat, over dirty rice, with pontchartrain sauce
Filet medallion (medium rare) with butter, rosemary garlic and thyme
Includes choice of two sides.
Wild caught salmon, and potatoes, pan fried in panko with lemon caper butter over smoked cheddar grit cake
Sides
Roasted asparagus brussels and broccoli
Charred brussels, roasted sweet potatoes, and sauteed apples
Portobello and shiitake mushrooms wine braised short rib style
Roasted red pepper hummus, yukon gold potatoes, roasted garlic, mashed and blended together
Charred brussels, roasted sweet potatoes, and sauteed apples
