rhone valley lunch menu

salad

(Choice of One)

 mixed organic baby greens tossed with raspberry vinaigrette then topped with candied walnuts, sliced apples and grapes

mixed organic baby greens with nectarine, endive, ricotta, candied walnuts and balsamic vinaigrete

entrée

 grilled salmon over saffron vanilla rice and seasonal vegetables finished with a pomegranate butter emulsion

 breast of chicken pan seared and finished in the oven topped with scaloppini sauce and mash potato accompanied with seasonal vegetables

 eggplant parmesan over warm cous cous salad and grilled vegetables finished with tomato alfredo sauce

dessert

(Hostess has Choice of One)

 chocolate truffle cake

 apricot glazed bread pudding