The Cabin

Grilled rustic bread topped with roasted tomato-basil and fresh mozzarella, balsamic syrup, baby summer greens.

Butter poached jumbo shrimp, tomato vodka relish, fresh lemon

Sseared marinated breast of chicken, raspberry chipotle barbeque sauce, summer vegetable slaw and infused herb oil.

A sampling of butter poached shrimp cocktail, barbequed chicken skewer and tomato bruschetta served with accompanying sauces

Butter lettuce, apple-wood smoked bacon, beefsteak tomato, shaved bermuda onions, roquefort dressing.

Petite romaine hearts, tomato bruschetta, asiago crisps, garlic croutons

Baby field greens in a tomato cup, poached pear, candied pecans, local goat cheese with aged balsamic vinaigrette

Saffron risotto, wilted greens is whole grain mustard demi glace

Grilled local morgan valley lamb rack, whipped potatoes, black mission fig chutney

Topped with chevere, bourbon soaked cherries, pistachios, blended wild rice and fire roasted red pepper coulis

Fresh seafood flown in daily prepared with the finest local ingredients

Basil pesto crusted Atlantic salmon, mediterranean couscous pilaf, asparagus spears and citrus-shallot vinaigrette.

Pistachio crusted utah red trout filet, charred corn and tomato salsa, wild rice blend in lobster cream.

Center cut black angus filet of beef, brandied wild mushrooms, roasted garlic whipped potatoes, port wine reduction.

Pappardelle pasta, shallots, wild mushrooms, bell peppers, spinach, pesto cream sauce, prepared with marinated chicken breast or with black tiger shrimp

Pan seared loin of venison with drunken mushrooms, wild berry compote and whipped potatoes.