January ~ March

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)

• Seafood Chowder Locally Caught
• Butternut Squash and Smoked Mozzarella Ravioli
• Pan Seared Scallops with Saffron Aioli and Herb Oil

Salad (select one)

• Sustainable Salad Greens from our own Greenhouse with Roasted Winter Squash, Grilled Asparagus, Yellow Cherry Tomatoes, Edamame Beans, Candied Pecans and a Roasted Pear Vinaigrette
• Waldorf Salad with greens from our greenhouse tossed with Julienned Apples, Golden Raisins, Dried Cranberries, Apple Smoked Bacon and a Homemade Roquefort Dressing
• Grilled Romaine Heart Salad with Fried Parsley, Roasted Tomatoes and a Buttermilk and White Balsamic Dressing

Entree (select one)

• Braised Short Ribs of Beef over a Horseradish Mashed Yukon Gold Potato with Roasted Winter Vegetables (Beef is from Cleasen Horst Farm)
• Pork Osso Bucco served with a Risotto Milanese and Broccoli Rabe (Pork is from Lucky Seven Farm)
• Pan Seared Atlantic Halibut with a Local Red Wine Syrup Reduction, Herb Oil and a Blanched Collard Greens served atop a Winter Vegetable and White Bean Medley