Iceberg lettuce topped with diced red onions, grape tomatoes, shredded hard boiled egg, diced bacon and fresh basil finished with a homemade gorgonzola dressing.
Ricotta cheese stuffed manicotti topped with a sweet sausage and mushroom ragu with shredded mozzarella cheese.
Raymond R. Collection Lot#7 Field Blend
Seared Beef Tenderloin Oscar
Beef tenderloin topped with Crab Meat served with grilled asparagus and roasted rosemary potatoes drizzled with a homemade Béarnaise Sauce.
HandCraft Cabernet Sauvignon
Fresh Berry Crepe
served with a homemade Chambord whip cream topped with a raspberry coulis
Veuve Du Vernay Ice Rose