Al Fresco – A Rustic Night By The Fireside

Appetizers:

Grilled Artichokes

Served with Lemon Garlic Aoli

Honey Glazed Shrimp

On a Rosemary Skewer

Dakota Territory Beef Barley Stew

With Onions, Potatoes, Sherry

Salad:

Country Salad

Romaine, Feta, Cherry Tomato, Peppers,

Red Wine Vinaigrette

Entrees:

Whiskey Barbeque Chicken

Grilled Breast with a Southern-Style Marinade

New York Strip Steak

Topped with a Four Herb Chimichurri

Cedar-Wrapped Salmon

With a Sweet and Smoky Rub

Clambake Linguine

Housemade Pasta tossed in a Blush Sauce

Stuffed Portobello Mushroom

With Fall Harvest Vegetables

Sides:

Parmesan Roasted Brussels Sprouts

Glazed Carrots

Twice Baked Potato

Quinoa Pilaf

 Desserts:

Deconstructed S’mores
Warm Apple Cobbler with Vanilla Bean