Chef Sara Barnes serves up a delicious French Inspired Dinner, family style. Guests arrive at 5:00 to reserve a seat and then dine from 5:30-6:30PM in the Peacock Room.
Warm baguette
Lightly toasted baguette served warm with savory roasted garlic and salted butter
Starter: Mixed greens salad (vegetarian)
A salad of delicate mixed baby greens, roasted beets with olive oil and rosemary, crunchy candied walnuts, crumbled fresh goat cheese and vinaigrette dressing made with maple syrup and whole grain mustard
Sautéed chicken medallions
Lightly sautéed chicken medallions in rich sauce made with Sauvignon blanc, crimini and shiitake mushrooms, butter, garlic and fresh thyme
Pan seared salmon
Pan seared salmon encrusted with a sumac and cumin spice rub, brightened up with a citrusy lemon beurre blanc
Risotto (vegetarian)
Slow cooked with risotto made with a rich vegetable broth, spring peas, lemon and Parmesan cheese
Green beans amandine (vegetarian)
Green beans sautéed with salted butter and topped with crispy toasted almonds
Dessert: Mini chocolate pots du crème
A rich dark chocolate custard topped with fresh whipped cream and raspberries
Mocktail
An alcohol free version of a kir royale made with pomegranate juice, seltzer, and mandarin orange
