sample menus


winter

Classic French onion soup

Arugula, roasted pear and blue cheese salad, pomegranate vinaigrette

Veal osso buco with truffle roasted mushroom risotto

Dark and spicy gingerbread cake with mango frosting

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spring

Split pea soup

Sugar snap pea, radish and French feta salad, lemon-dill vinaigrette

Herb-crusted rack of lamb, sautéed spring vegetable mélange

Balsamic strawberry shortcakes, whipped crème fraiche

summer

Spicy shrimp and avocado ceviche

Beet, blood orange, pistachio and goat cheese salad, honey-orange vinaigrette

Grilled swordfish, prosciutto wrapped asparagus, and polenta, olive tapenade

Butterscotch budino, toffee-chocolate chip cookie

fall

Pureed Tuscan white bean soup, ciabatta croutons, bacon lardons

Spinach, roasted butternut squash, and toasted walnut salad, cider vinaigrette

Brined roasted rack of pork, apple compote, sweet potato-parsnip puree

Apple crisp a la mode, salted caramel sauce