Butternut Squashwith cinnamon foam Bouillabaisse –traditional seafood soup in a saffron broth with aioli and croutons Chilled Cucumber and Dill Soupwith crème fraiche Tuscany White Bean
Puree of Vegetablewith cheese croutons and basil pesto Cream of Wild Mushroomwith port wine Gazpacho Andalusia
SALADS
Steamed Maine Lobster on Bibb Lettucewith creamy lemon vinaigrette Kitchen House Saladmixed greens with shredded cheddar, red onions,
dried cranberries, pistachio nuts, granny smith apple and orange vanilla vinaigrette Roasted Vegetable Saladwith crumbled gorgonzola over arugula and field greens Salad of Butter Lettucewith jicama, grape tomatoes, chopped cucumbers, oranges,
goat cheese and pine nuts and lemon oregano dressing Roasted Red and Golden Beet Saladwith caramelized onions, pine nuts,
goat cheese and balsamic vinegar dressing
APPETIZERS
Smoked Duck and Blue Cheese Risottoslow cooked arborio rice
with smoked duck breast, diced pears and american maytag blue cheese Seafood Risottocreamy saffron risotto with rock shrimp, bay scallops and mussels Grilled Vegetable Terrineroasted vegetables layered with goat cheese and
olive tapenade served with a creamy dijon and parsley sauce Duo of Three Cheese and Pumpkin Ravioli with a fall spiced veloute Seared Diver Scallopsserved with sautéed sweet onions, wild mushrooms
and a dry vermouth sabayon Roasted Cumin Spiced Quailserved over golden raisin cous cous Seared Ahi Tunaserved with mango coulis and balsamic vinegar glaze Gingered Vegetable Rice Paper Rollsgarnished with pea shoots
and a sweet chili garlic sauce
