Boheme

served with herbed jasmine rice and the vegetable of the day

half of a cornish hen stuffed with a roasted vegetable stuffing, topped with tomato chutney and served with the vegetable of the day.

in a roasted garlic bechamel sauce, with fingerling potatoes and wilted spinach.

duck breast finished with caramelized onions and balsamic reduction, served over gruyere mashed potatoes, a puree of butternut squash, and our vegetable of the day.

lamb topped with a roasted olive tapenade, over a goat cheese gratin and the vegetable of the day.

filet with demi-glace, and a roasted mushroom compote, served with gruyere mashed potatoes and the vegetable of the day.

chevre, spiced nuts, and shaved asian pear in a dried cherry vinaigrette.

golden beets, toasted almonds, and blue cheese in a sherry vinaigrette,

roasted squash filled with sauteed leeks, apples and corn bread.

served over a bed of baby greens with crostinis and a roasted olive tapenade.

oven baked brie accompanied with a apricot glaze, crostini, apples, and grapes.

over baby spinach, topped with a warm bacon vinaigrette.