Traditional tomato bruschetta on a toasted challah crostini and topped with shaved aged Parmesan
Niçoise olive tapenade on a whole grain crostini topped with chèvre and micro greens
Sweet caramelized onion and applewood bacon tartlet with gruyere cheese
Filet mignon on a bed of Yukon gold white cheddar mashed potatoes and topped with merlot - roasted veal Demi-glacé and Cajun dusted thinly sliced onion rings
Simply grilled rib eye steak with compound herb butter and crispy leeks served with grilled asparagus and grilled roasted Yukon gold potatoes
Pulled pork quesadilla with buffalo mozzarella, blue cheese and scallions topped with an apple cider BBQ sauce and roasted cumin ranch
Mixed baby greens with soft garlic croutons, cherry tomatoes and honey mustard dressing topped with a crispy chicken tenderloin glazed with sweet hot sauce and shaved parmasean
