Chilled * Shrimp Cocktail
(5) Old bay and beer, horseradish,
ginger cocktail sauce.
Crispy flatbread topped with cured beef bresaola, fig jam, goat cheese and balsamic reduction.
Crisp iceberg wedge, topped with roasted tomatoes, balsamic onions, applewood bacon
and blue cheese dressing.
Baby lettuce, local and fresh vegetables
Cucumber, tomato, carrot, hard boiled egg, champagne vinaigrette.
Crisp romaine lettuce, grana padano cheese, garlic croutons, white anchovies (optional).
Hearts of Fay Salad
Strawberry hearts, baby spinach, dark chocolate, goat cheese, candied nuts
and champagne vinaigrette.
Vanilla & Fresh Raspberry Crème Brulee
Chocolate “Lovin” Cake
Served with fresh whipped cream and berries.
Pina Colada Cheesecake
Whipped cheesecake, roasted pineapple, coconut cream, toasted coconut and fresh whipped cream.
Chocolate Dipped Cherry
G.F. Molten chocolate lava cake topped with black cherry ice cream and fresh whipped cream.
Sticky Toffee Pudding
Warm sticky toffee pudding, topped with vanilla ice Cream rolled in pretzel pieces and sauced with salted caramel drizzle.
Pan roasted duck breast sliced over sweet n savory apple crisp, topped with crumbled blue cheese and thyme demi-glace.
Pan roasted salmon, parsnip puree, wild rice, vegetable du jour and sweet potato hay.
Layered, crispy eggplant breaded with Italian herbs, ricotta cheese and marinara sauce. Fusilli pasta.
Grilled 14 oz ribeye steak topped with merlot-shallot butter, accompanied by potato and
vegetable du jour.
All-natural, grilled chicken breast laid over
fusilli pasta and topped with
wild mushroom marsala sauce.
Filet Mignon Au Poivre
8 oz peppercorn encrusted tenderloin filet, sauced with a port wine Demi-glace and accompanied by vegetable and potato du jour.
U.S.D.A Prime Beef, bacon, cheddar, lettuce, tomato, pickled shallots, roasted garlic aioli
and hand cut french fries.