MENU:
Creole shrimp and andouille sausage gumbo served with Jalapeno cheddar corn bread muffins
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Pan roasted free range chicken topped with garlic chive cream sauce over roasted butternut squash & sage risotto
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Coffee crusted strip steak topped with cowboy butter, served with smoked gouda Mac & cheese, and a side of seasonal vegetables
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Mediterranean spiced turkey lettuce wraps served with crispy chickpeas, pickled red onions, smoked feta cheese, and herbs with tahini yogurt sauce, and roasted red pepper couscous
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Pan roasted Jidori chicken served with maple roasted sweet potatoes, haricot verts, and garlic aioli
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*gluten-free, dairy-free, and nut-free accommodations available
The Chef’s Menu Cannot be further modified*