Butternut Squash and Beet Salad
Roasted butternut squash and beets over fresh mixed greens with house-made red onion vinaigrette sprinkled with Parmigiano-Reggiano cheese and toasted pepitas
Roasted Corn and Tomato Salad Fresh roasted sweet corn and grape tomatoes tossed with a light vinegar and oil dressing
Bison Salisbury Steak with Mashed New Potatoes and Fresh Green Beans Local bison patties cooked with a savory traditional sauce, served alongside red potatoes mashed with garlic and sautéed fresh green beans with shallot crisps.
English Muffin and Asparagus Bake with Cantaloupe and Grapes
Fresh asparagus, tomatoes, snap peas, peppers and English muffins baked in a custardy mixture of eggs and fresh mozzarella until golden brown.
Served alongside cantaloupe wedges and grapes.
Rosemary Strawberry Shortcake
Rosemary-flecked shortcake topped with sweet honey-tossed strawberries
and a dollop of whipped topping
Rhubarb Sorbet Sweet, bright rhubarb sorbet garnished with a French vanilla rolled wafer.
Warm Spinach Artichoke Dip
Rich, cheesy spinach and artichoke dip, served to each table with tortilla chips.
Cucumber Mint Water Cool, refreshing glass of water with the flavors of mint, cucumber, and melon.