Monday, April 2, 2007



I am so excited to post this. We've been waiting forever for the restaurant to come up with the spring menu, and finally, we have it.

First Course

Caesar Salad
Hearts of Romaine Tossed in our House Made Caesar Dressing
With Toasted Focaccia & Pecorino Romano Cheese

Second Course

Herb Crusted Misty Knoll Statler Chicken
Served with Potato Pave, Asparagus & Madera Jus

Tournedos of Beef Tenderloin
Marinated In Garlic & Fresh Herbs, Grilled & Served Over Rillon Potato Hash & Haricot Vert.

Fresh Rosemary Pasta
Accompanied with Grilled Asparagus, Shiitake Mushrooms & Olive Oil Poached Tomatoes. Served with a Smoked Melted Gouda Cheese.

Perfect Ending

White Chocolate Crème Brulee
With Fresh Berries & a Sugar Cookie.

I've had the tournedos. They're divine.


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