Spring Menu

Breakfasts:

Classic Potato Hash …………….. Sautéed with crispy bacon, roasted jalapeños & served with two eggs

French Toast ………………. Thick sliced challah bread fried in batter, topped with honey & berries

Sweet Potato Mushroom Quiche ……………….. Served with a seasonal fruit salad

Appetizers:

Charcuterie Board ……………….. A trio of french cheese, Moroccan olives, cornichons, salami, prosciutto, seasonal fruit & toasted baguette slices

Garlic Bread ……………….. A toasted baguette smothered with compound butter made with loads of fresh garlic & parsley

Apple Arugula Salad ……………….. With a balsamic vinaigrette, sliced apples & candied walnuts

Entrees:

Moroccan Lemon Chicken ……………….. Served with a garlic preserved lemon herb sauce  

Grilled Romaine ……………….. Sprinkled with goat cheese, thick cut bacon, & balsamic glaze

Wild Alaskan Scallops ……………….. Served over a bed of butter lettuce & radicchio

New York Steak ……………….. Served with a brown sugar butter & mushroom risotto

Desserts:

Apple Pie ……………….. Hot from the oven with a scoop of vanilla ice cream

Flan ……………….. Creamy custard with a caramel sauce

Chocolate Cup ……………….. Hard chocolate shell filled with chocolate mousse

Ice Cream Sandwiches ……………….. Vanilla ice cream sandwiched between two of your choice of cookies (chocolate chip, white chocolate chip macadamia nut, peanut butter chocolate chip)

Suggestions & substitutions always welcome!

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