Caterina

Sliced boiled potatoes with a shallots, red wine, and chive vinaigrette

Seasonal mixed greens with our honey lemon vinaigrette, roasted pear, and warm goat cheesecake

Traditional southern france salad with bibb lettuce, tomatoes, nicoise olives, and hard boiled eggs, with balsamic vinegar and virgin olive oil

Daily assortment of fresh vegetables, served with housemade dipping sauce

Wild mushroom cak e served with tomato coulis and parsley oil

Caramelized onions on housemade tart goat cheese with herbs

Ahi tuna tartar served with shrimp chips and spicy aoli

Prosciutto, mustard, dry salami, pickled onions, rillettes of duck, and grilled country bread

Fresh mussel cooked in a white wine garlic butter with parsley and shallots

Carmelized white, yellow, and red shallots cooked slowly with a light beef broth, herbs, and topped with crispy melted gruyere

Brunoise of vegetables cooked in a broth and drizzled with basil and tomato oil

Grilled airline chicken breast with a mustard seed vermouth reduction, finished in the oven, drizzled with crème fraiche and served with potato au gratin

Sauteed potato dumpling with duck confit, grilled onions, gruyere, and a mushroom broth

Medallions of pork tenderloin served with carmelized apple,mushrooms, and a calvados and cream reduction

Slow cooked white bean stew with duck confit, lamb, and sausage, with herbs and a beef reduction demi-glace

Grilled skirt steak served with carmelized onions, sliced potatoes, and au jus

Hearty but light slow cooked lamb in a light tomato sauce with seasonal vegetables and herbs

Local red trout sautee with parsley, toasted almonds, and a shallot reduction on a bed of spinach