Saturday night at The Vine
Appetizer
Pomegranate and Pear salad
Crumbled gournay cheese, diced avocado, shaved prosciutto, pomegranate syrup
Marinated Mushroom Bruschetta
Roasted mushrooms on bruschetta with ricotta basil cheese
Entrée
Horseradish Crusted Angus Ribeye with Bacon Wrapped Shrimp
Cast iron seared Ribeye, horseradish crusted, served with mashed potato, asparagus and a skewer of shrimp
Almond Butter Basted Fresh Diver Scallops
Pomegranate-vodka marinated cranberries, with smoky chopped almonds
Grilled Halibut with Ratatouille
Simply grilled Halibut atop Italian vegetable sauce
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