Winter Menu IdeasDinner Appetizers, Soups, & Salads Peekytoe crab & shrimp spring rolls with apple fennel slaw and citrus ginger vinaigrette Steamed duck potstickers with persimmon cashew conserve and sweet soy broth African squash soup with cracked coriander creme and Maine lobster Endive salad with country ham, roasted pear, and aged balsamico Arugula salad with spicy walnuts, shaved asiago, and mimosa vinaigrette Steamed Prince Edward Island mussels in coconut lemongrass broth Seared sea scallops with cranberry bean ragout and acorn squash puree Pasta & Risotto Oak grilled capon with cipollini onion, and porcini mushroom ravioli Herb fettucini with chantrelle mushrooms, leeks, and roasted pearl onion Braised Carolina rabbit with Swiss chard and bacon ravioli and candied garlic sauce George's Bank scallops with delicata squash risotto, pumpkin seed oil and crispy fried sage Seasonal Specialties Venison loin with roasted chestnut and sweet potato puree, juniper berries and port wine Oak roasted duck breast with spiced apples, potato fennel gratin and white truffle honey Braised lamb shank with roasted garilc potatoes, rosemary and baby root vegetables Hickory smoked pork chop with Yukon gold potato pancakes and pinot noir pear compote Desserts Chocolate bombe with candied apricots Mixed berry cobbler with maple pecan ice cream Warm chocolate torte with roasted pistachio ice cream
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