 | | | COMPLIMENTS | | | | | | VEGETABLES | | | | | | Balsamic Glazed Asparagus
Asparagus spears pan glazed with aged vinegar and olive oil.
| | | Baby Vegetable Saute
Baby carrots, pearl onions, pettypan squash and haricot vert sauteed with butter and parsley.
| | | Haricot Vert
French green beans steamed and tossed with brown butter and sliced almonds.
| | | Oven Roasted Root Vegetables
Butternut squash, parsnips, potatoes and turnips drizzled with olive oil and sea salt, roasted and garnished with fresh parsley.
| | | Ratatouille
Diced Mediterranean vegetables sauteed with tomatoes, sweet peppers, garlic and basil.
| | | Seasonal Grilled Vegetables
Seasonal farmer's market vegetables brushed with olive oil, herbs and grilled to perfection.
| | | Spring Baby Carrots
Tender baby carrots cooked until crisp and glazed with brown sugar and tarragon.
| | | | | | STARCHES | | | | | | Artichoke Potato Mash
Yukon gold potatoes pureed with cream and garlic braised artichokes.
| | | Basmati Saffron Rice
Fragrant toasty basmati rice kernels baked with saffron threads.
| | | Crispy Sage Polenta
Parmesan and sage infused polenta cakes.
| | | Fall Wild Rice Medley
Grade A Minnesota wild rice tossed with barley, dried cranberries, apricots and toasted pecans.
| | | Roasted Red Potatoes
Red potatoes tossed with light virgin olive oil, fresh herbs, sea salt and oven roasted.
| | | Simple Buttered Noodles
Choice of pasta tossed with creamy butter and fresh garlic.
| | | Steakhouse Style Baked Potato
Plump russet potatoes served with bacon, butter, cheese, scallions and sour cream.
| | | Truffle and Wild Mushroom Risotto
Creamy risotto, Parmesan cheese, porcini and wild mushrooms finished with white truffle.
| | | Vegetable Confetti Pilaf
Toasted long grain rice finished with diced farmer's market vegetables.
| | | Yukon Potato Puree
Yukon gold potatoes whipped with creamy butter and roasted garlic. | | | | | | | |
