Woodlands Restaurant at Eagle Ridge Resort & Spa

Avocado, basil, cilantro, lime, garlic and wild crab drizzled with Chimichurri and passion fruit emulsion

Seared fresh diver scallops with a vodka tomato sauce

Jumbo gulf shrimp served on ice with cocktail sauce and lemon

Caramelized onions and rich beef stock baked with parmesan croutons and gruyere cheese

Diced grilled chicken breast, nectarines cucumbers pecans, and onions with micro greens and herb shoots laced with a fresh mint vinaigrette

Tomato basil foccacia crostini topped with garlic herb feta cheese, tossed hearts of romaine, baby swiss chard and roasted garlic, served with balsamic vinaigrette

Hot smoked bacon, shiitake mushrooms pears, dried cranberries, almonds and smoked duck breast caramelized shallot vinaigrette

Romaine tossed in traditional dressing with garlic croutons, fried artichoke fritters, feta cheese, kalamata olives and parmesan crisp

Pan seared with sun-dried tomato wasabi vinaigrette Served with Jasmine rice, seared spinach and fried rice paper

Jasmine and chamomile seared salmon with sweet corn, asparagus and tomato stew riesling and cream reduction, parisienne potatoes

Tender veal cooked in a light mushroom sauce with root vegetables and potatoes

Angel hair pasta tossed with kalamata olives, sun-dried tomatoes, artichokes, peppers, onions and Feta cheese

Rack of lamb roasted with a garlic crust with a ground mustard demi glaze and fennel stew