Lunch Menu
Salad
House salad with sun-dried cranberries, mandarin orange segments, blue cheese and poppy seed vinaigrette
Entrée
Roasted salmon with herbs, red pepper coulis, jasmine rice and seasonal vegetables
Vegetarian Entrée
Wild mushroom wellington, a puff pastry filled with portabello mushroom duxelles and fresh basil served with tomato-rosemary sauce
Dessert
Mascarpone huckleberry cheesecake
