Traditions Restaurant

Cheese and Sausage tray with flat bread crackers and Traditions Nut mix

Set on a bed of mixed greens topped with a rémoulade sauce

Stuffed in jumbo mushroom caps

In a white wine sauce with toasted baguettes

Butternut squash, maple syrup, carrot, and arugula; brie cheese and sauteed caramelized asian pears

With broccoli slaw, buttermilk blue cheese and toasted pecans, topped with a balsamic glaze

Topped with a fig quenelle

Beef tenderloin placed on a bordeaux sauce served with a red onion confit

With little neck clams, mussels, shrimp

With fresh mozzarella

Topped with a dijonnaise sauce, artichoke hearts and havarti cheese

Set on a rosemary port wine sauce

Topped with caramelized carrot spears

Adorned with a sweet whip cream

Drizzled with a caramel sauce and toasted pumpkin seeds