Chef Erin Maher

Heirloom Tomato Bruschetta-Fresh Heirloom tomatoes with olive oil, balsamic, garlic & fresh basil. Served over grilled Italian bread

Peach & Burrata Caprese-Fresh peaches, basil, burrata cheese and spicy honey on toasted focaccia

Tuscan Mushroom Bruschetta-fresh mushrooms, balsamic, shallot and fresh thyme on grilled focaccia

Ensalata Fresca-Italian Salad with Organic mixed greens & crisp romaine with tomato, red onion, pepperoncini, olives & herb croutons in our light Italian vinaigrette

Kale Caesar-Crisp Romaine and Baby Kale tossed in our creamy Caesar dressing, Parmesan Crisp& black pepper croutons

Ribollita (Tuscan Bean Soup)-Hearty soup from Tuscany with vegetables, cannellini beans, and pesto in a savory chicken broth

Chicken Marsala-Chicken Breast Scallopini and fresh mushrooms in a rich Marsala wine sauce. Served with fettucini & rosemary roasted vegetables

Tuscan Pork Tenderloin-Tender Pork loin stuffed with Tuscan herbs, parm & bread crumbs. Tied & slow roasted until crisp. Sliced & served with a Sun dried tomato Cream Sauce

Fettuccine Rosa-Fresh tagliatelle tossed with Roasted Red Pepper Cream Sauce. Topped with Grilled Rosemary Chicken Breast

Tuscan Salmon- Fresh Salmon encrusted with Spinach & Arugula Pesto. Served on a bed of wild mushroom risotto

Lemon-Basil Pasta with Shrimp-Fresh fettucini pasta tossed in a creamy lemon sauce with Shrimp, roasted tomato & asparagus. Topped with fresh basil & parmesan

Creme Brûlée with Fresh Berries

Chocolate Espresso Cake with fresh whipped cream

Italian Cannoli Cake

Shrimp Ceviche-Fresh shrimp marinated in lime and orange with shaved red onion, jalapeno & cilantro

Seared Scallop with Saffron Butter-Fresh Sea Scallop seared and served with Saffron Citrus Butter

Spanish Gazpacho-Cold soup of fresh vegetables blended with a hint of sherry

Summer Salad-fresh organic greens with tomatoes, cucumber, olives, feta and boiled egg with a Olive oil dressing

Seafood Paella

Pollo al ajillo-Chicken with Garlic & Olives

Crema Catalana with Mango Sauce

Bread & Cheese-Sourdough, White Cheddar, Smoked Gouda, Sliced apples & Pickled Vegetables

Castle Garden Salat-Foraged greens, shaved carrot, spring onion & tomato in a mustard vinaigrette

Winter Squash Potage

Roast Wild Pig with Horseradish Potatoes, stewed greens & root vegetables

Roasted Fowl with Sage & Chestnut Stuffing

Red Wine Poached Pears

Honey Cake with Wild Strawberries

Salmon Mousse

Artichoke & Asparagus Salad

Cucumber Soup

Stuffed Turkey Breast with Sage Sausage & Chestnut Stuffing

Roast Loin of Pork with Apples

Lamb Roast with Caper Sauce

Gingered Pear Bread Pudding with Fresh Cream

Raspberry Charlotte Russe

Blackberry Brie en Crut-Baby Brie wrapped in flaky puff pastry and served with Blackberry-Peach Chutney

French Pâté-Creamy chicken liver pâté served with freshly baked baguette & fig jam

French Onion Soup- Caramelized Onions, beef bone broth, fresh thyme & sherry with crouton and melted cheeses

Pear & Gorgonzola Salad-Fresh Pear and Gorgonzola, Organic Baby greens with Apple Cider Vinaigrette

French Chicken Tarragon with Wild Mushroom-Free Range Chicken, white wine cream sauce, wild mushroom & fresh tarragon

Grilled Lamb with Pomegranate Gremolata-Tender lamb chops grilled with lemon & herbs. Served over Butternut Squash & Goat Cheese puree, Grilled Asparagus. Topped with a fresh Orange-Pomegranate Gremolata

Braised Beef Short Rib-Braised in Red Wine and served over Mashed Parsnip Potatoes with Balsamic Roasted Vegetables & red wine reduction

Creme Brûlée with Fresh Berries

French Apple Tart with fresh cream and caramel sauce

Chocolate Truffle Cake with Raspberry Sauce