59 58 TASTE OF THE VINEYAR DS* 155 French onion soup, sour dough and Parmesan croutons Baby arugula and frisée, artichokes, roasted mushrooms, grape tomatoes, pickled onions, goat cheese, roasted garlic vinaigrette, roasted red pepper ranch dressing Roasted golden beets and apple salad, baby kale, cranberry, toasted pecans, maple- dijon vinaigrette Quinoa salad, butternut squash, baby arugula, confit grape tomatoes, goat cheese, champagne vinaigrette *Carved pink peppercorn crusted rack of pork, mustard hollandaise Roasted garlic beef medallion, caramelized onions and Kissimmee River oyster mushrooms, red wine jus Gulf mahi mahi, garlic and olives, tomato concassé Dijon and garlic-brined chicken breast, herb jus Red Bliss potatoes, mixed herbs, EVOO Charred asparagus, mixed peppers, caramelized onions, seasonal squash, rosemary- shallot olive oil Assorted breads and rolls Strawberry tarts Raspberry chocolate cake White chocolate cheesecake *A chef attendant is required, $225 per attendant. CHA NCE TO ENHA NCE House-Smoked True North Salmon Sides* +18 Mache and arugula salad, dill mustard vinaigrette Black Pepper and Garlic Tiger Head on Jumbo Prawns +20
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