Pan Seared Hudson Valley Foie Gras

With bacon yam, brioche toast and a cherry gastrique

Galette De Crabe Et Homard

provence style lobster and crab cakes finished with basil oil and a citrus beurre blanc

Arrancini, Italy

risotto balls stuffed with pancetta, sweet onions and mozzarella fried crispy and served with a rich tomato sauce

Bacon, Burrata and Caramelized Onion Flatbread

Creamy house-made Burrata cheese and applewood smoked bacon with onions, garlic and olive oil

Crispy Calamari with Fried Olives and Peppadew Peppers: North Africa

Chickpea flour crusted with a lemon-harissa dipping sauce

Jumbo Diver Scallops, Italy*

Award Winning Best Appetizer - Taste of the Nation Wrapped in prosciutto, sauteed crisp and served over a fava bean puree. Topped with lemon marmalade

Moroccan BBQ Glazed Lamb Belly Sliders

On Francisco's soft rolls, pickled vegetables and ras el hanout slaw

Pasta e Fagioli with Garlic Sausage

Gluten Free (no pasta) A traditional, rich bean soup with diced vegetables, sausage, tomato and pasta

Flavors of the Mediterranean

Gluten Free (no pita) Tapenade, baba ghanoush and hummus served with dolmades, white bean Parmigiano-Reggiano salad, warm pita, Greek olives, peppadew peppers and extra virgin olive oil

Tega Hill's Mixed Greens Salad

Gf (no tuile) Pistachio tuile and goat cheese boursin, roasted tomatoes and a Banyuls vinaigrette

Poached Pear and Baby Arugula Salad

Gluten Free (no gorgonzola dolce) Spiced walnuts, gorgonzola dolce and a Chianti reduction

Bellavitano, Wisconsin

A creamy rich cow's milk cheese. Cheddar-Parmesan like with fruity notes

Hooks 7-Year Cheddar, Wisconsin

A yellow cheddar cheesc extra sharp

Humboldt Fog, California

A creamy and tangy goat's milk cheese separated by a layer of edible ash

Gorgonzola Dolce, Italy

Mild, young and Creamy blue cheese

Mt. Tam, California

Cowgirl Creamery's signature cheese is a smooth, creamy, elegant, triple-cream firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms

Quadrello Di Butala, Italy

Distinctly buffalo; creamy, sweet and robustly Pungent

Lamb Tagine

Gluten Free (no cous cous) Lamb shank slow cooked with a Moroccan blend of spices, apricots, carrots, chickpeas, saffron potatoes and squash served with couscous, toasted almonds and a spicy harissa sauce

Duo of Wild Boar, Italy*

Grilled tenderloin and crepinette of shoulder braised with pordni mushrooms served over chestnut risotto, rainbow Swiss chard and topped with black currant marmalade

Whole Roasted Mediterranean Sea Bass, Greece

Whole roasted Bronzino with fresh herbs, artichokes, pear tomatoes and a lemon, spinach one pasta

Beef Tenderloin ala Blue: Charlotte, NC*

Gluten Free (no gorgonzola dolce) Pan seared Certified Angus Beef filet over pancetta and green pea risotto with a sweet onion marmalade. Topped with creamy gorgonzola dolce and Tempranillo jus

Mushroom Bolognese, Italy

Mixed chopped forest mushrooms slow-cooked with diced vegetables and tomatoes over pappardelle pasta

Oven Roasted Venison Loin

With a barley and bacon risotto, endive marmalade and tempranillo jus. Suggested Wine Pairing: 2012 Seven Deadly Zins, Lodi Old Vine Zinfandel

Pan Seared Jumbo Scallops

Served with a butternut squash and black truffle hash and sauteed baby spinach. Suggested Wine Pairing: 2013 Mer Soleil Silver, Unoaked Santa Lucia Highlands Chardonnay

Beef Short Rib Ragu la Genovese

Short ribs slow cooked with onions, tomatoes, red wine and diced prosciutto, panoetta and salami over house-made Tagliatelle pasta. Suggested Wine Pairing: 2009 Fattoria Rodano, Chianti Classico DOCG

Roman Style Stuffed Ashley Farms Chicken Breast

Stuffed with prosciutto, sage, fontina and mascarpone cheese over mushroom polenta with with garlic-lemon seared rapini a Marsala Jus. Suggested Wine Pairing: 2013 Belle Glos turd, Tri-County California Pinot Noir

Ligurian Style Barramundi

Australian sea bass pan seared with tomatoes, olives, garlic, onions, pine nuts, olive oil and fingerling potatoes. Suggested Wine Pairing: 2013 Castel' de Minot, Costers de Segre Spanish Albarifio

Six Course Chef Tasting Menu

Chef Gene Briggs has created a tasting menu of Blue's most popular items. This is your opportunity to try six different selections in one wonderful meal. Please ask your server for details

Crushed Potatoes with Olive Oil and Sea Salt

Sweet Pea and Pancetta Risotto

Haricot Vert

Chestnut Risotto

Spinach Orzo

Cake di Chocolate

With a warm molten center and vanilla bean ice cream

Lemon Chess Pie

With a ginger-blueberry coulis

Sticky Toffee Pudding

Accompanied by salted butter caramel sauce dulcee de leche gelato and cocoa nibs

White Chocolate Creme Brulle

With a caramelized sugar crust and mixed berries

Pistathio and Roasted Pear Baklava

With cardamom and saffron mascarpone

Raspberry Sendfreddo

With a Colombian dark chocolate brownie and raspberry coulis

Francisco's Tres Leches Cake

With a caramelized pineapple sauce and ginger gelato

Bellavitano, Wisconsin

A creamy rich cow's milk cheese. Cheddar-Parmesan like with fruity notes

Hooks 7-Year Cheddar, Wisconsin

A yellow cheddar cheesc extra sharp

Humboldt Fog, California

A creamy and tangy goat's milk cheese separated by a layer of edible ash

Gorgonzola Dolce, Italy

Mild, young and Creamy blue cheese

Mt. Tam, North Carolina

Cowgirl Creamery's signature cheese is a smooth, creamy, elegant, triple-cream firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms

Quadrello Di Butala, Italy

Distinctly buffalo; creamy, sweet and robustly Pungent. Enjoy a Wildflower Honeycomb as the perfect accompaniment $1.50

2013 Duckhorn Decoy, Sonoma County Chardonnay

2012 Battle Creek Cellars Unconditional, Willamette Valley Oregon Pinot Noir

2013 Andrew Murray Tous les Jours, Santa Ynez Valley Santa Barbara Syrah

2012 Justin, Paso Robles Cabernet Sauvignon

NV Dibon, Spanish Brut Reserve Cava

NV Lamarca, Italian Prosecco DOC

2010 Domaine Carneros by Taittinger, Carneros Sparkling Brut

NV Möet & Chandon Imperial, Champagne à Èpernay

2013 Caposaldo, Veneto Italian Pinot Grigio IGT

2013 MacMurray Ranch, Russian River Valley Pinot Gris

2013 Castell de Raimat, Costers de Segre Spanish Albariño

2012 Childress Vineyards Three, North Carolina White Blend

2012 Trinchero Main Street, California Chardonnay

2013 William Hill Estate, Central Coast California Chardonnay

2012 Rodney Strong, Sonoma County Chardonnay

2013 Mer Soleil Silver, Unoaked Santa Lucia Highlands Chardonnay

2013 Hill & Dale, Stellenbosch South Africa Sauvignon Blanc

2013 The Seeker, Marlborough New Zealand Sauvignon Blanc

2013 Sterling, Napa Valley Sauvignon Blanc

2013 J. Cristoph, Mosel German Riesling

2012 Conundrum, California White Meritage Blend

2013 Biltmore Estate, American White Zinfandel

2012 Cline, Sonoma County Syrah

2013 Layer Cake, South Australia Shiraz

2012 St Hillaire, Côtes du Rhône

2013 Black Cabra, Mendoza Argentinian Malbec

2011 Santa Martina, Toscana Rosso "Super Tuscan" IGT

2009 Fattoria Rodano, Chianti Classico DOCG

2012 Le Grand, Pays D'Oc French Pinot Noir

2013 Belle Glos Meiomi, Tri-County California Pinot Noir

2011 Glory Days, Lodi California Merlot

2013 Charles Smith The Velvet Devil, Columbia Valley Washington Merlot

2012 Seven Deadly Zins, Lodi Old Vine Zinfandel

2010 Bodegas LAN, Spanish Rioja Crianza

2013 Alamos, Mendoza Argentinian Cabernet Sauvignon

2013 Waterbrook, Columbia Valley Washington Cabernet Sauvignon

2011 Kunde, Estate Sonoma Valley Cabernet Sauvignon

2012 Newton Claret, Napa County Red Meritage

NV Taittinger Brut La Française, Champagne à Reims

NV Veuve Clicquot Ponsardin Brut, Champagne à Reims

NV Veuve Clicquot Ponsardin Brut, Champagne à Reims (half bottle)

NV Veuve Clicquot Ponsardin Demi-Sec, Champagne à Reims

NV Veuve Clicquot Ponsardin Demi-Sec, Champagne à Reims (half bottle

NV Louis Roederer Brut Premier, Champagne à R

NV Möet & Chandon Nectar Rosé, Champagne à Epernay

NV Möet & Chandon White Star Imperial, Champagne à Epernay

NV Möet & Chandon White Star Imperial, Champagne à Epernay (split)

NV Perrier Jouët Grand Brut, Champagne à Epernay

2002 Möet & Chandon Dom Pérignon, Champagne à Epernay

2000 Louis Roederer Cristal Rosé, Champagne à Reims

1998 Veuve Clicquot Ponsardin La Grand Dame, Champagne à Reims

2004 Perrier-Jouët Fleur de Champagne, Champagne à Epernay

NV Gruet, New Mexico Méthode Champenoise Demi-Sec

NV Roederer Estate Brut, Anderson Valley

NV Domaine Chandon Étoile Brut, Napa & Sonoma Counties

NV Chandon, California Blancs de Noirs

NV Biltmore Estate Pas de Deux, Sweet North Carolina Sparkling Wine

NV Lunetta, Trento Italian Prosecco

NV Dibon, Spanish Brut Reserve Cava

NV Segura Viudas Reserva Heredad, Estate Brut Cava

NV Jed Steele's Shooting Star Black Bubbles, Lake County Sparkling Syrah

NV Domaine Evharis Eva, Greek Sparkling Moschofilero & Roditis

NV Contempo, Veneto Italian Prosecco DOCG

NV J Cuvée 20 Brut, Sonoma County

NV Jean-Luc Joillot, Crémant de Bourgogne (half bottle)

2000 Argyle Extended Tirage, Willamette Valley

2007 Argyle Brut, Willamette Valley

2007 Domaine Carneros by Taittinger, Carneros

2000 Schramsberg J. Schram, North Coast

2005 Schramsberg Brut Rosé, North Coast

2005 Schramsberg Blanc de Blancs, North Coast

2007 Biltmore Estate Chateau Reserve, North Carolina

2010 Francis Coppola Sofia Blanc de Blancs, Monterey County

The Belvedere Walker

Belvedere vodka, Johnnie Walker rinse, olive juice splash with blue cheese olives

The New Fashion

Crown Royal, amaretto, simple syrup and bitters

Fire in the City

Fireball Whisky, sweet and dry vermouth, bitters

Cinnamon Sunset

Tequila, fresh OJ, ginger syrup with a cinnamon rim

Cucumber Basil

St. Germain, gin infused with cucumber and basil

Orange and Ginger Cocktail

Crown Royal, Grand Marnier, ginger syrup, fresh lime juice and a cinnamon sugar rim

Ginger Infusion

Ginger-infused vodka, Triple Sec, pomegranate juice

Cosmopolitan

Absolut Citron, Triple Sec, cranberry, lime juice

Marinatini

Lemoncello, Grand Marnier, sweet and sour, fresh mint

Almond Driver

Ciroc Amaretto vodka, orange juice and bitters

Lemon Drop

Absolut Citron, sweet & sour, sugar rim

57 Chevy

Southern Comfort, triple sec, pineapple

Sour Apple

Smirnoff Apple, Apple Pucker, sweet & sour

Pomegranate

Bacardi, pomegranate, pomegranate juice

Washington Apple

Crown Royal, Apple Pucker, cranberry

Pear-tini

Absolut Pear, Midori, sweet & sour

9 Below

Absolut Vodka, White Cranberry juice, Blue Curacao

Bikini Martini

Malibu, Absolut, pineapple, grenadine

Moulin Rouge

Stoli Strawberry, amaretto, fruit juices

The Italian Kiss

Ciroc Peach, peach schnapps, OJ and champagne splash

Key Lime Pie

Absolut Vanilia, Midori, lime, cream

Chocolate Martini

Absolut Vanilia, Godiva dark, Bailey's, splash of cream

Espresso Martini

Shot of espresso, Absolut Vanilia, Bailey's, Kahlua

Pineapple Upside Down Cake

Absolut Vanilia, splash of Frangelico, pineapple

Apple Ginger

Ginger-infused vodka, butterscotch schnapps, apple juice

Pumpkin Tart-tini

Pinnacle pumpkin pie vodka, Rum Chata Cream fresh nutmeg

Apple Pie

Fireball Cinnamon Whisky, Smirnoff Apple Vodka, apple juice, All spice

Honey Suckle

Absolut Vanilia, Bailey's Cream, cinnamon served warm

The Sage

Jim Beam Bourbon, fresh lemon juice, and honey-sage syrup

The Fig Side Car

Fig-infused Cognac, Cointreau, fresh lemon juice, served over ice or warm

Candy Cane Martini

Vanilla Rum, Godiva White Chocolate, Peppermint Schnapps

French 75

Champagne, Beefeater, fresh lemon juice

Flirtini

Champagne, raspberry schnapps, pineapple

Peach- Mosa

Champagne, peach schnapps, OJ splash

Saint 75

Champagne, St. Germain, fresh lemon juice

Limon-secco

Prosecco, Limoncello, lemon juice

Sparkling Hibiscus

Prosecco, hibiscus syrup

Nutty Irishmen

Bailey's and Frangelico on the rocks

Café Grand Marnier

Grand Marnier, espresso, whipped cream, shaved orange peel

Café Romano

Espresso, brandy, lemon twist

Stone Arrogant Bastard Ale 22oz

American Strong Ale 7.2%ABV

Ommegang Three Philosophers

Belgian Style Ale with Cherries. 750ml 9.8%ABV

Duvel

Belgian Strong Pale Ale 8.5%ABV

Chimay "Blue Label"

Belgian Trappist 9.0%ABV

Bard's "Gold"

Gluten Free Sorghum Malt Beer

Sierra Nevada, Torpedo IPA

Shock Top, Belgian Wheat

Yuengling, Lager

The Olde Mecklenburg Brewery, Copper Ale

Triple C, Road to Nowhere, Porter

Amstel Light

Heineken

Corona

Miller Lite

Bud

Bud Light

Michelob Ultra

Stella Artois

Kaliber

Non Alcoholic

Bookers

Basil Haydens

Blanton's

Bulleit Bourbon

Knob Creek

Maker's 46

Woodford Reserve

Wild Turkey 101

Jefferson's Very Small Batch

Jefferson's Reserve

Bulleit Rye, Indiana

Gentleman Jack, Tennessee

Templeton Rye, Iowa

Midleton, Ireland

Jameson, Ireland

Redbreast 12y, Ireland

MacCallan 12y, Highland

MacCallan 18y, Highland

Glenmorangie 10y, Highland

Oban 14y, West Highlands

Belvinie 12y, Speyside

Glenlivet 12y, Speyside

Glenlivet 15y, Speyside

Glenlivet 18y, Speyside

Glenfiddich 12y, Speyside

Lagavulin 16y, Isaly

Laphroig 10y, Islay

Talisker 10y, Isle of Skye

Johnnie Walker Black

Johnnie Walker Red

Johnnie Walker Blue

Chivas Regal 12y

Dewar's 12y

Jumbo Diver Scallops

Award Winning Best Appetizer - Taste of the Nation Wrapped in prosciutto, sautéed crisp and served over a fava bean puree. Topped with lemon marmalade

Provence Style Lobster and Crab Cakes

finished with basil oil and a citrus beurre blanc

Arrancini

Risotto balls stuffed with pancetta, sweet onions and mozzarella fried crispy and served with a rich tomato sauce

Pan Seared Hudson Valley Foie Gras (Gluten Free - no bread)

Over crisp pumpkin spice bread with a brandy apple compote

Portuguese Style Mussels with Chorizo and Beer

Beer steamed mussels with spicy chorizo, garlic, tomato and grilled focaccia

Salami, Prosciutto and Capicola Flatbread

With roasted tomato sauce and housemade mozzarella

Crispy Calamari with Fried Olives and Peppadew Peppers

Chickpea flour crusted with a lemon-harissa dipping sauce

Butternut Squash and Jumbo Lump Crab Soup

Creamy savory spiced roasted squash with jumbo lump crab and chives

Flavors of the Mediterranean (Gluten Free - no pita)

Tapenade, baba ghanoush and hummus served with dolmades, white bean Parmigiano-Reggiano salad, warm pita, Greek olives, peppadew peppers and extra virgin olive oil.

Tega Hill's Mixed Greens Salad (Gluten Free - no tuile)

Pistachio tuile and goat cheese boursin, roasted tomatoes and a Banyuls vinaigrette

Poached Pear and Baby Arugula Salad (Gluten Free - no gorgonzola)

Spiced walnuts, gorgonzola dolce and a Chianti reduction

Bellavitano: Wisconsin

A creamy rich cow's milk cheese. Cheddar Parmesan like with fruity notes.

Hooks 7-Year Cheddar: Wisconsin

A yellow cheddar cheese; extra sharp

Humboldt Fog: California

A creamy and tangy goat's milk cheese separated by a layer of edible ash

Gorgonzola Dolce: Italy

Mild, young and creamy blue cheese

Mt. Tam: California

Cowgirl Creamery's signature cheese is a smooth, creamy, elegant, triple-cream firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms.

Quadrello Di Bufala: Italy

Distinctly buffalo; creamy, sweet and robustly pungent.

Braised Lamb Shank (Gluten Free - no couscous)

Slow cooked Tagine style with a blend of Moroccan spices, apricots, carrots, chickpeas, saffron potatoes and squash served with couscous, toasted almonds and a spicy harissa sauce

Duo of Wild Boar*

Grilled tenderloin and crepinette of shoulder braised with porcini mushrooms served over chestnut risotto, rainbow Swiss chard and topped with black currant marmalade.

Whole Roasted Mediterranean Sea Bass (Gluten Free - no orzo)

Oven roasted Bronzino with fresh herbs, artichokes, pear tomatoes and a lemon, spinach orzo pasta

Pan Seared Beef Tenderloin* (Gluten Free - no gorgonzola)

Certified Angus Beef filet over pancetta and green pea risotto with a sweet onion marmalade, topped with creamy gorgonzola dolce and Tempranillo jus.

Pan Roasted NY Strip, Certified Angus Beef Center Cut*

can be done Au Poivre style or finished with herb butter

Grilled Local Pork Chop from Heritage Farms*

Lightly brined and roasted

Grilled Bison Ribeye*

All Natural bison cooked to order and topped with herb butter

Roasted Half Chicken from Springer Mountain Farms

Marinated with our blend of savory spices

Pan Roasted Veal Chop*

with balsamic butter

Catalan Spinach

Roasted Mushroom

Truffle Mashed Potato

Grilled Asparagus with Herb Butter

Fingerling Potatoes Roasted with Onion Marmalade

Spanish Style Au gratin Potatoes with Bacon and Piquillo Peppers

Farro, Apple and Walnut Pilaf

Pumpkin and Parmesan Polenta

Six Course Chef Tasting Menu

Chef Gene Briggs has created a tasting menu of Blue's most popular items. This is your opportunity to try six different selections in one wonderful meal. Please ask your server for details

Jumbo Scallops and Short Rib Braised with Red Wine and Citrus

Over a pumpkin and parmesan polenta with garlic roasted rapini. Suggested Wine Pairing: 2013 Belle Glos Meiomi, Tri-County California Pinot Noir

Pheasant Breast from Ashley Farms*

Stuffed with melted leek and oven roasted, accompanied by braised Tuscan kale and a farro, apple and walnut pilaf. Suggested Wine Pairing: 2012 Battle Creek Cellars Unconditional, Willamette Valley Oregon Pinot Noir

Pan Seared Grouper Fillet

Over butternut squash, pancetta and roasted forest mushrooms, accompanied by wilted spinach, fresh herbs and lemon brown butter. Suggested Wine Pairing: 2013 Mer Soleil Silver, Unoaked Santa Lucia Highlands Chardonnay

Slow Cooked Pork "Osso Buco" from Heritage Farms (Gluten Free - no ravioli)

With ricotta ravioli, creminis and Cipollini onions. Suggested Wine Pairing: 2010 Fattoria Rodano, Chianti Classico DOCG

Mushroom Bolognese

Mixed chopped forest mushrooms slow-cooked with diced vegetables and tomatoes over pappardelle pasta. Suggested Wine Pairing: 2013 St Hillaire, Côtes du Rhône

Cake di Chocolate

With a warm molten center and vanilla bean ice cream

Sticky Toffee Pudding

Accompanied by salted butter caramel sauce dulce de leche gelato and cocoa nibs

White Chocolate Crème Brulee

With a caramelized sugar crust and mixed berries

Passion Fruit Semifreddo

With a mango caramel sauce and coconut croquant

Greek Yogurt Cheesecake

With a berry compote and blood orange sorbet

Colombian Dark Chocolate Mousse

With pistachio gelato and warm pistachio cake

Blood Orange

Mixed Berry or Passion Fruit Sorbet

Pistachio

Dulce de Leche

Vanilla

Dark Chocolate Brownie and Bourbon Gelato

Tega Hills Mixed Greens Salad

Pistachio tuile and goat cheese boursin, roasted tomatoes and a Banyuls vinaigrette

Roasted Half Chicken from Springer Mountain Farms

Marinated with our blend of savory spices. Served with truffle mashed potato

Pan Seared Local Pork Chop from Heritage Farms

Lightly brined and roasted. Fingerling potatoes roasted with onion marmalade

Mushroom Bolognese

Mixed chopped forest mushrooms slow-cooked with diced vegetables and tomatoes over pappardelle pasta

Cake di Chocolate

Sticky Toffee Pudding

White Chocolate Crème Brulee

Passion Fruit Semifreddo

Greek Yogurt Cheesecake

Colombian Dark Chocolate Mousse

Salami, Prosciutto and Capicola Flatbread

With roasted tomato sauce and housemade mozzarella

Crispy Calamari with Fried Olives and Peppadew Peppers

Chickpea flour crusted with a lemonharissa dipping sauce

Crispy Arrancini

Risotto balls stuffed with pancetta, sweet onions and mozzarella fried crispy and served with a rich tomato sauce

Pizza Pomodoro

With fresh mozzarella, tomato, basil and Parmigiano

Pepperoni Pizza

With fresh mozzarella, tomato, pepperoni and Parmigiano

White Chocolate Crème Brulee

With a caramelized sugar crust and mixed berries

Greek Yogurt Cheesecake

With a berry compote and blood orange sorbet

Jumbo Diver Scallops

Wrapped in prosciutto, sautéed crisp and served over a fava bean puree. Topped withlemon marmalade

Provence Style Lobster and Crab Cakes

finished with basil oil and a citrus beurre blanc

Crispy Calamari with Fried Olives and Peppadew Peppers

Chickpea flour crusted with a lemon-harissa dipping sauce

Salami, Prosciutto and Capicola Flatbread

With roasted tomato sauce and housemade mozzarella

Arrancini

Risotto balls stuffed with pancetta, sweet onions and mozzarella fried crispy and served with a rich tomato sauce

Flavors of the Mediterranean

Tapenade, baba ghanoush and hummus served with dolmades, white bean Parmigiano-Reggiano salad, warm pita, Greek olives, peppadew peppers and extra virgin olive oil

Hummus & Dolmada

Creamy chickpea and sesame purée with lamb and rice stuffed grape leaves

Mushroom Bolognese

Mixed chopped forest mushrooms slow-cooked with diced vegetables and tomatoes over pappardelle pasta

Butternut Squash Soup

Creamy savory spiced roasted squash with chives.

Artisan Baked Focaccia Pizza

With roasted tomato sauce, housemade mozzarella and fresh herbs.

Flavors of the Mediterranean

Baba ghanoush and hummus served with white bean Parmigiano-Reggiano salad, warm pita, Greek olives, peppadew peppers and extra virgin olive oil. (Vegan no bean salad)

Tega Hill's Mixed Greens Salad

Pistachio tuile and goat cheese boursin, roasted tomatoes and a Banyuls vinaigrette. (Vegan no cheese or tuile)

Poached Pear and Baby Arugula Salad

Spiced walnuts, gorgonzola dolce and a Chianti reduction. (Vegan no Gorgonzola)

Bellavitano: Wisconsin

A creamy rich cow's milk cheese. Cheddar-Parmesan like with fruity notes.

Hooks 7-Year Cheddar: Wisconsin

A yellow cheddar cheese; extra sharp.

Humboldt Fog: California

A creamy and tangy goat's milk cheese separated by a layer of edible ash.

Gorgonzola Dolce: Italy

Mild, young and creamy blue cheese.

Mt. Tam: California

Cowgirl Creamery's signature cheese is a smooth, creamy, elegant, triple-cream firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms.

Quadrello Di Bufala: Italy

Distinctly buffalo; creamy, sweet and robustly pungent.

Mushroom Bolognese

Mixed chopped forest mushrooms slow-cooked with diced vegetables and tomatoes over pappardelle pasta. (Vegan sub cous cous for pappardelle)

Vegetable Tagine

Slow cooked Tagine style with a blend of Moroccan spices, apricots, carrots, chickpeas, saffron potatoes and squash served with couscous, toasted almonds and a spicy harissa sauce.

Farro, Apple and Walnut Pilaf

With Tuscan kale and garlic sautéed rapini

Artichoke, Tomato and Herbs

Sautéed with white wine and butter over a lemon spinach orzo.

Ricotta Ravioli

With roasted mushrooms and lemon brown butter.

Tega Hills Mixed Greens Salad

Pistachio tuile and goat cheese boursin, roasted tomatoes and a Banyuls vinaigrette

Slow Cooked Pork "Osso Buco" from Heritage Farms

With ricotta ravioli, creminis and cipollini onions

Mushroom Bolognese

Mixed chopped forest mushrooms slow-cooked with diced vegetables and tomatoes over pappardelle pasta

Roasted Half Chicken from Springer Mountain Farms

Marinated with our blend of savory spices. Choice of Side: Roasted Mushroom, Baby Green Beans with Heirloom Cherry Tomatoes, Fingerling Potatoes Roasted with Onion Marmalade, Grilled Asparagus with Herb Butter, Truffle Mashed Potato or Spanish Style Au gratin Potatoes with Bacon and Piquillo Peppers