Dinner Features

SOUPS
Chicken Feta Sausage and Vegetable
Cauliflower and Green Chickpea
~9~

SUNDAY THREE COURSE FAMILY DINNER
Appetizer: German cucumber salad – with cucumbers, sour cream, dill, lemon, and paprika
Main: Chicken Schnitzel – Fried breaded local free-range chicken breasts, wild mushroom sauce, walnut-parsley spätzle, and seasonal vegetables
Dessert:
Honey pecan and raisin pie
~24~

VEGETARIAN
Grilled Halloumi Ratatouille
Grilled Cyprus halloumi skewer with arugula pesto, served over medley of zucchini, grilled eggplant, roasted peppers, chickpeas, heirloom tomatoes, spinach, Romesco sauce, and toasted pine nuts
~19~

SEAFOOD
Seared Jumbo Scallops
Baja jumbo scallops seared and basted with wildflower honey butter, star anise-pickled melons, white truffle-infused buttermilk celeriac purée, sautéed green asparagus, mustard leaves, and charred corn
~27~

DESSERTS
Wildberry oat cobbler à la mode
Chocolate banana macadamia crunch cheesecake (GF)
Black current toasted walnut crème brûlée (GF)
Bourbon orange glazed nectarine-plum pudding cake à la mode
~10~