SOUPS & SALADS
SOUPS
Cream of Wild Mushrooms with Crusty Herb Crostini
Italian Sausage and Rosemary with White Beans
Lobster Bisque with Roasted Sweet Corn and Leeks
Cream of Watercress with Seared Sea Scallops
Roasted Asian Duck & Noodle
French Four Lily Soup with Gruyere Cheese and Croutons (leek, onion, shallots, and scallions)
Cuban Black Bean with a Cilantro Sour Cream Garnish
Cream of Asparagus with Roasted Red Pepper Coulis
Roasted Butternut Squash with Black Thai Rice
Chilled Cream of Avocado with Cucumber Coulis
Vichyssoise with Bacon Crackles (chilled leek and potato)
Fresh Summer Garden Gazpacho
Chilled Fresh Strawberry and Cantaloupe Melon with Fresh Mint
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SALADS
Baby Spinach Salad with Grilled Wild Mushrooms, Bourbon Pecans, and Bacon Chive Dressing
Beefsteak Tomato and Stilton Bleu Cheese with Broken Balsamic Vinaigrette
Classic Caesar Salad of Romaine Hearts Tossed with Our Creamy Caesar Dressing and Topped with Shaved Imported Permesan Cheese and Lightly Seasoned Croutons
Traditional Mixed Green Garden Salad with Our Own Vinaigrette Topped with Sweet Grape Tomatoes
Roasted Beet Napoleon with Fresh Field Greens and Blood Orange Vinaigrette Dressing
Heirloom Tomato, Stuffed Greek-Style, with Baby Oak, Marinated Cucumbers, Imported Feta Cheese, and Oregano Vinaigrette Dressing
Grilled Mushroom Trilogy Atop a bed of Arugula and Served with Herb Vinaigrette
Brushetta Salad, Mixed Greens, Grape Tomatoes, Grilled Tuscan style Bread, Fresh Mozzarella, and a Balsamic Vinaigrette
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