Spring ~ Summer 2010

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)

• Butternut Squash Apple Soup with Toasted Pumpkin Seeds
• Broccoli Rabe Ravioli with Lemon Buerre Blanc
• Eggplant Rollatini with Marinara

Salad (select one)

• Sustainable Salad Greens from our own Greenhouse with Fingerling Potatoes, Green Beans, Tempura Egg, Roasted Tomato and Julienned Carrots
• Broiled Vegetable Salad with Balsamic Vinaigrette
• Warm Spinach Salad with Apple Smoked Bacon and Whole Grain Mustard Dressing

Entree (select one)

• Mustard Seed, Panko Crumb and Honey Crusted Tilapia Filet over a Horseradish Mashed Yukon Gold Potato with Roasted Winter Vegetables (Beef is from Cleasen Horst Farm)
• All Natural Roasted Pork Tenderloin with Mustarda Di Frutta Mista (Caramelized Apples and Pears with Dried Cherries, Golden Raisins, Serrano Peppers, Dijon Mustard and White Wine) over Sautéed Mustard Greens and served with Brown Rice and Quinoa Jiardinierre
• Misty Knoll Farms Chicken Statler Breast Pressed and Sautéed under a Brick then Stuffed with Homemade Mozzarella, Beefsteak Tomatoes and Served over Risotto and then Garnished with a Pomadoro Sauce, Sautéed Zucchini Strings, Balsamic Glaze, Herb Oil, Shaved Parmesan and Fried Basil Leaf