Menu Selections

We like to create menus from scratch but here are a few ideas to look over.

Appetizers

• Two bite BLT with Heirloom Tomatoes, Smoked Bacon and Butter Lettuce
• Sweet Corn Succotash on Bite Size Tortillas with Adobo Chicken, Cilantro and Queso Fresco
• Baby Brioche with Wild Mushrooms, Green Onion, Creminelli Sausage and Fresh Herbs

Salads/Sides

• Arugula with Fresh Lemon, Olive Oil, Sea Salt and Shaved Manchego Cheese
• Baby Mixed Green Salad with Fresh Bear Lake Raspberries, Fried Sweet Onions, Heirloom Purple Tomatoes and a Buttermilk Bleu d’Auvergne Vinaigrette
• Green River Watermelon and Rockhill Feta Cheese with Fresh Mint and a Balsamic Reduction Drizzle
• Grilled Asparagus with Walnut Tartufo and Shaved Pecorino
• Wild Rice with Tart Cherries, Roasted Sweet Potatoes, Candied Pecans and a Gooseberry Vinaigrette
• Coconut Milk Mashed Yams with Garlic, Thyme and Sea Salt

Entrees

• Herb Crusted Morgan Valley Lamb with a Fresh Mint Glaze served with Yukon Gold Grilled Potatoes
• Roasted Summer Vegetable Napoleon made with Heirloom Potatoes, Wild Mushrooms and Summer Squash
• Lavender Poached Salmon Filet with Golden Raisin Chutney served with a Creamy Sweet Corn Polenta