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Sample Summer Menu

menu for Saturday, August 7, 2010

Grilled Vegetable Antipasto
with Herb Chevre and Crostini

Corn and Chanterelle Bisque
with Ancho Chili Crème and Farmstead Cheese

Tulip Honey Brushed Duck Breast
with Steamed Cous Cous and Orange infused Olive Relish

Buttermilk Panne Cotta
with Macerated Summer Fruits and Lavender Syrup

All Dinners include warm bread, wine, coffee or tea.
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