Fall 2011

Our commitment to earth-friendly business practices extends to our culinary department. Our Executive Chef, Ed Cerrato, in partnership with Dole & Bailey specialty foods supplier, has developed creative, delectable, sustainable menus. They have identified extraordinary purveyors within a 300 mile radius, who provide us with premium organic food products. Salad greens and fresh vegetables are grown on-site in our greenhouse and our organic gardens.

We hope you join us in effort to promote environmental responsibility as we strive to go local from the products we use in our facility to the food we serve at our table.

Download Sustainable Menu

Appetizer (select one)

• Mussels Marinara with Grilled Garlic Rubbed Ciabatta
• Butternut Squash Apple Soup with Pure Maple
• Fall Gnocchi (Red, Green and Yellow Calls to Mind the Changing Leaves of Fall) with White Wine and Saffron Sauce

Salad (select one)

• Baby Iceberg with Roquefort and Buttermilk Dressing, Roasted Greenhouse Tomatoes, Toasted Pumpkin Seeds and Crispy Bacon from a Local Farm
• Sustainable Salad Greens from our own Greenhouse with Haricot Verts, Fingerling Potatoes, Yellow Cherry Tomatoes, Crispy Leeks and a House Made Whole Grain Mustard and White Balsamic Vinaigrette
• Classical Caesar Salad with Baby Romaine from our Greenhouse

Entree (select one)

• Broiled and Marinated Misty Knoll Farm Statler Chicken Breast with Jerk Seasoning, Guava Barbeque., Pineapple Salsa and Crispy Wontons
• Broiled Northeast Family Farm Sirloin Steak Veal Demi and Crispy Potato Gaufrettes
• Pan Seared Scallops over Piped Local Squash, Sautéed Spinach, Roasted Apple Buerre Blanc and Herbed Pumpkin Oil