Chef Rick Rozet at the Tasting Room

Bruschetta, Trout Wasabi, Red Onion, Italian Parsley
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Roasted Baby Potatoes, Blue Cheese, Rosemary, Black Pepper
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Lamb & Chicken Tagine, Apricots

Couscous, Currants, Saffron, Walnuts
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Mixed Greens Salad
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Granny Smith Apple Tarts

Warm Croissant Bread Pudding