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| Breads & Spreads Homemade breads & accompaniments +Balsamic roasted shallots and garlic confit +Selection of imported French olives +Eggplant-goat cheese purée with olive oil and toasted black walnuts First Courses French onion soup; gruyere crostini Baked aged goat cheese with arugula salad, pine nuts, red onion, and balsamic Flatbread pizza; comté, sun dried tomato, bacon, morrocan olives and persillade Assiette of charcuterie with whole grain mustard, toasted brioche, cornichons and chutney Mixed greens, roasted walnuts, Seckel pear, gorgonzola cheese and truffled vinaigrette |
Salads Niçoise salad with seared peppered yellowfin tuna* Sautéed Maine crabcakes with romaine lettuce, shaved fennel, papaya, mango and roasted red pepper; spicy remoulade* Grilled shrimp salad of mixed greens, dried fruits and French brie; red wine vinaigrette* Main Courses Grilled steak frites with red wine-shallot reduction* Sautéed ricotta cavatelli; chestnuts, squash, roasted shallots and shaved parmesan Panko crusted pan-fried chicken; vermont cheddar polenta, rabe and roasted red peppers Sautéed Scottish salmon; roasted shallot compote, haricots verts and roasted potatoes |
Sandwiches Served with homemade paprika potato chips Panini Grilled marinated portabella mushroom; whipped feta cheese, caramelized onions, caponata and romaine lettuce; black olive bread Panini of Roasted chicken; Vermont cheddar, applewood smoked bacon, avocado mousse and paprika aioli; sourdough Black forest ham with brie, basil and cracked mustard aioli; sourdough Roasted turkey breast with tomato, Vermont cheddar and pistou aioli; focaccia Shaved pastrami with homemade sauerkraut and gruyere cheese; multigrain |
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