Cafe Chardonnay

Topped with apple smoked bacon, Vermont cheese, and red onion relish on a toasted brioche bun with French fries.

Fresh all natural chicken breast tossed with apples, celery, and mayonnaise. Served on a seasonal fruit wedge with seasonal coleslaw and roasted walnuts.

Baby field greens, asparagus, strawberries, gorgonzola, spiced pecans, and balsamic vinaigrette.

Avocado, croutons, and chive sour cream.

Crisp Romaine, parmesan cheese, and croutons in Caesar dressing.

Filo filled with an assortment of sauteed woodland mushrooms fotina fonduta

Avocado, croutons, and chive sour cream.

Cannellini beans, baby arugula, feta cheese, kalamata olives and cherry tomatoes, and romesco sauce.

Maine lobster, brandy, fennel, and cream.

Baked with spinach, parmesan, and sambuca.

Baked with herb crostini and gruyere cheese.

Tuscan olive oil, basil, aged balsamic, and focaccia crisps.

Key lime cocktail and mustard sauces.

Crisp Romaine, parmesan cheese, and croutons in Caesar dressing.

Grilled shrimp, egg, avocado, tomato, bacon, and crumbled blue cheese.

Lentils, shaved Brussel sprouts, roasted beets, and lemon chive vinaigrette.

Baby field greens, asparagus, strawberries, gorgonzola, spiced pecans, and balsamic vinaigrette.

Fresh all natural chicken breast tossed with apples, celery, and mayonnaise. Served on a seasonal fruit wedge with seasonal coleslaw and roasted walnuts.

Topped with apple smoked bacon, Vermont cheese, and red onion relish on a toasted brioche bun with French fries.

On fresh baked ciabatta fresh fruit and slaw.

Tropical fruit salsa, basmati coconut rice, and an orange beurre blanc.

Pan seared loch Duart salmon sauteed oriental vegetables, and chitarra egg noodles in a pineapple chili ponzu.

Basil pine nut pesto, zucchini noodles, and fire roasted peppers.

Lightly breaded, sauteed, topped with arugula, chickpeas, tomatoes, and tossed with balsamic dressing.

Frank's vodka sauce prosciutto, Roma tomatoes, vodka, basil, cream, and reggiano parmesan.

Caramelized onions, apple smoked bacon, and mashed potatoes with a Madeira pan sauce.

Mashed potato, vegetable medley, and marsala demi glace.

Basmati rice, mango, and hearts of palm slaw.

Grilled zucchini, tomatoes, grilled red onions, eggplant, bell peppers on a roasted portobello mushroom, aged balsamic glaze, and tomato basil coulis.

Mashed potatoes, tomato red onion salsa, and chimichurri.

Extra virgin olive oil, lemon, and reggiano parmesan.

Baked with herb crostini and gruyere cheese.

Apple smoked bacon and spiced pecans

Maine lobster, brandy, fennel, and cream.

Hearts of Romaine tossed with parmesan cheese, croutons, and Caesar dressing.

Filo with wild mushrooms fontina fonduta.

Whole grain mustard remoulade.

Baked with spinach, parmesan, and sambuca.

Wild mushrooms, garlic, white wine, toasted almond butter, and French bread crostinis.

Bolognese sauce, basil, and fresh buffalo mozzarella.

Duck confit, roasted butternut squash, and blackberry compote.

Key lime cocktail and mustard sauces.

Baked with herb crostini and gruyere cheese.

Maine lobster, brandy, fennel, and cream.

Hearts of Romaine tossed with parmesan cheese, croutons, and Caesar dressing.

Red and golden beets, arugula, and spiced pecans in a sherry pomegranate vinaigrette.

Artisan baby greens, warm goat cheese, sundried cranberries, and champagne vinaigrette.

Italian mozzarella, basil, and balsamic.

Coconut basmati rice, tropical fruit salsa, and orange beurre blanc.

French lentils, wilted spinach, and truffled frissee.

Lobster tail, fresh fish, mussels, clams, shrimp, and calamari simmered. With tomato, garlic, white wine, and herbs Gemelli pasta.

Goat cheese mashed potatoes and lamb jus.

Wild rice pilaf, braised red cabbage, and blackberry gastrique

Potato gratin, shallot confit, and cabernet.

Free range chicken, apricot couscous salad, and vanilla curry yogurt.

Roasted garlic mashed potatoes, tomato red onion salsa, and chimichur.

Cremini mushrooms, gnocchi, oven dried tomatoes, and marsala.

Baby carrots, cipolline onions, and truffled fingerling potatoes.

Parmesan risotto, brandy, and wild mushrooms.

Apple smoked bacon and spiced pecans

Extra virgin olive oil, lemon, and reggiano parmesan.

French lentils, wilted spinach, frisée, and white truffle vinaigrette.

Boneless short rib, root vegetables, and horseradish mashed potatoes.

Potato gratin, shallot confit, and cabernet reduction.

Wild rice, braised red cabbage, and a blackberry gastrique.

Goat cheese mashed potatoes and lamb jus.

Maine lobster, brandy, fennel, and cream.

Baked with herb crostini and Gruyere cheese.

Purple and white cauliflower, Zaatar seasoning, Lebeneh cheese, pine nuts, and herbed lemon vinaigrette.

Bolognese sauce, basil, and fresh Buffalo mozzarella.

Cannellini beans, arugula, cherry tomatoes, pickled red onion, and black olive aioli.

Baked with spinach, Parmesan, and sambuca.

Filo filled with an assortment of sautéed woodland mushrooms over a fontina fonduta.

Baked with pomodoro sauce, old fashioned ricotta, Parmigiano-Reggiano, and bruschetta toast.

Duck confit, roasted butternut squash, and house-made blackberry compote.

Red and golden beets, arugula, and spiced pecans in a sherry vinaigrette.

Hearts of romaine tossed with Parmesan cheese, homemade croutons, and our Caesar dressing.

Artisan baby greens, sun-dried cranberries, and champagne vinaigrette.

Served with sweet peas and truffle Reggiano Parmesan cream sauce tossed with fettuccine.

Goat cheese mashed potatoes and lamb jus.

(16 oz.) Center-cut veal chop, Parmesan risotto, brandy, and wild mushrooms.

Tropical fruit salsa, basmati coconut rice, and an orange beurre blanc.

Served with sweet peas and truffle Reggiano Parmesan cream sauce tossed with fettuccine.

Wild rice, braised red cabbage, and a blackberry gastrique.

Boneless short rib, root vegetables, and horseradish mashed potatoes.

Apricot couscous salad and vanilla curry yogurt.

Cremini mushrooms, handmade gnocchi, oven-dried tomatoes, sautéed spinach, and Marsala.

Potato gratin, shallot confit, and cabernet reduction.

French lentils, wilted spinach, frisée, and white truffle vinaigrette.

Applewood-smoked bacon and spiced pecans.

Extra virgin olive oil, lemon, and Reggiano Parmesan.

Extra virgin olive oil, garlic, and fresh herbs.

Espresso sabayon.