February Menu
- Course One" This Fresh Arugula Salad is a harmony of vibrant flavors and textures that elevate your dining experience. Crisp, peppery arugula forms the base, offering a refreshing green bite. Thinly sliced green apples add a sweet-tart crunch, perfectly balanced by the subtle tanginess of pickled fennel, which infuses each bite with a hint of anise. Toasted walnuts provide a satisfying nuttiness and crunch, complementing the creamy, tangy goat cheese crumbles that melt in your mouth. Together, these ingredients create a symphony of freshness and richness, making this salad a delightful centerpiece for any meal."
- Coure Two"Chicken Pozole Verde is a vibrant and comforting Mexican stew that captures the essence of bold, earthy flavors. Tender pieces of shredded chicken simmer in a rich, emerald-green broth made from roasted tomatillos, fresh cilantro, and smoky poblano peppers. The base is enhanced with aromatic garlic, onions, and a hint of zesty lime, creating a perfect balance of tanginess and warmth. "
- Course ThreeBrandy Peppercorn Filet Mignon with Potatoes Dauphinoise. Indulge in a symphony of flavors with this elevated classic. A perfectly seared filet mignon, tender and rich, is bathed in a silky brandy peppercorn sauce that strikes a harmonious balance of creamy warmth and peppery spice. The steak is accompanied by a decadent side of Potatoes Dauphinoise—thinly sliced layers of potatoes baked to perfection in a velvety cream sauce with a hint of garlic and a golden, bubbly crust. This dish offers a luxurious interplay of textures and flavors, from the melt-in-your-mouth filet to the buttery crispness of the potatoes. Ideal for a special occasion or an elegant night in, every bite is a celebration of culinary artistry.
- Course Fourk!Indulge in a culinary masterpiece with this Triple Berry Tart, a perfect harmony of tangy and sweet flavors. A vibrant medley of juicy blackberries, plump blueberries, and luscious raspberries, delicately nestled in a buttery, golden crust. This tart is a feast for the senses!
January Menu
- Course OneBeet Salad with Mixed Greens, Tomato, Cucumber, and Crispy Panko Goat Cheese with a White Balsamic Dressing
- Course TwoChicken Pot Pie Soup
- Course Three- Choice 1Soy and Ginger Braised Short Rib with Wasabi Mashed Potatoes and Miso Minted Peas
- Course Three- Choice 2Our Signature Airline Chicken Breast with Wasabi Mashed Potatoes and Miso Minted Peas
- Course Three Choice 3Bucatini with Roasted Cauliflower, Olive oil, Herbs and Parmesan
- Course Fourk!Buffalo Trace Bourbon, and Carmalized Banana Bread Pudding with Peanut Butter Cup Ice Cream
