The Chef’s Three for Thirty Nine Menu

Begin:

Chilled Muir Glen Organic Tomato Soup with mozzarella

Mixed Greens Salad with white balsamic

Knife and Fork Petite Caesar Wedge

(select one)

Sauteed Pecan Crabcakes (2): lemonade sauce: corn apple relish

Entrée:

Goat Cheese and Walnut Crusted Chicken Breast

vanilla parsnips and warm strawberries

Fennel Dusted Pacific Salmon

Ratatouille and cool lemon sauce

Pork Tenderloin Medallion

Spinach, Yukon gold potato, gorgonzola and roasted apple jus

( select one)

Finale:

Peaches & Cream

Amaretto syrup and vanilla bean ice cream

or

Chocolate Chip cookie Spring Rolls

Sweet ginger dipping sauce

$39

( vegetarian and gluten free selections also available)