Here is a sample of what you can expect when you sit down to dinner......
Appetizer:
Pan-seared sea scallops served with fresh artichoke hearts, french butter olives and a hollandaise sauce.
Salad:
Fresh mozzarella, roasted pepper and tomato salad with prosciutto and a port balsmaic reduction.
Entrée:
Marinated spring lamb over saffron root vegetable hash, topped with baby green beans and tossed in gorgonzola cream, finished with a truffled lamb jus.
Dessert:
Warm Valrohna cake served with homemade huckleberry ice cream and fresh huckleberries.