Weekend dinners resume April 7th!
Our first menu of the season:
Amuse: Ratatouille Bruschetta
First Course: Parsnip and Apple Soup with Thyme
Second Course: Shrimp and Local White Bean Salad
Entree: Slow Roasted Sirloin with Herb Roasted Potatoes and Spring Vegetable Sauté
Dessert: Lemon Pound Cake with Citrus Cream and Mint