Lunch Menu
Starter
Seasonal Wild Greens with Roma Tomatoes and a Roasted Shallot vinaigrette
Entrée
Herb Crusted King Salmon with Yellow Finn Potato Puree, Melted Leeks, Carrots and a Roasted Shiitake Sauce
Vegetarian Entrée
Butternut Squash Risotto with Olive Oil Braised Vegetables, Leeks, Carrot-Salsify Compote and Caramelized Garlic
Dessert
Bittersweet Chocolate Soufflé Cake with Macerated Berries, Caramel Anglaise and a Crisp Linzer Cookie
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