March 29 and March 31: Californian
With rosemary and coarse salt served with herb and parmesan dipping oil.
Chilled Avocado and Cucumber Soup
A smooth puree of avocado and cucumber with fresh crème fraiche, tarragon infused oil and fried radish chips.
$1.95 cup / $2.50 bowl
Strawberry Walnut Salad
Fresh baby spinach and spring mix tossed in a balsamic vinaigrette and topped with strawberry wedges and chopped toasted walnuts.
Quail and Glazed Pomegranate Salad
Grilled quail with a pomegranate glaze served over blended greens tossed in an orange poppy seed vinaigrette with crisp sugar snap peas, mandarin orange, pickled peppers with onion and fresh mint quinoa.
Citrus marinated pork folded into three corn tortillas dressed with pineapple mojo and chipotle aioli accompanied by crisp country apple slaw and a chilled corn and black bean salad.
Lamb Roulade with Cabernet Reduction
Roasted leg of lamb stuffed with a blend of cream cheese, spices and sundried tomatoes with a Cabernet reduction on a bed of herb flavored couscous served with seasoned grilled vegetables and spicy cauliflower and tzatziki sauce.
Orange-Soy Glazed Salmon
A sugar-pepper crusted salmon cooked in an orange and soy flavored sauce served on apple-ginger wild rice with a spicy Sriracha beurre blanc accompanied by roasted carrot spears in a citrus chili sauce and charred Brussels sprout wedges in a sweet honey glaze.
Date and Cognac Ice Cream with Brown Sugar Fig Sauce
Cognac infused dates blended into vanilla ice cream served with a rich brown sugar fig sauce, orange blossom poached apricots in cream and a macadamia nut laced cookie garnished with a web of dark chocolate dusted with finely chopped pistachio nuts.
Soft drinks, regular iced tea and flavored tea of the week.
April 5 and April 7: Scandinavian
April 12 and April 14: Brazilian
April 19 and April 21: Live Action Buffet