Mimosa
Champagne & Fresh Squeezed Orange Juice

Poinsettia
Champagne & Cranberry Juice

The Hawaiian
Champagne & Pineapple Juice

Island Oasis
Champagne, Blue Curacao, & Grand Marnier

Kir Royal
Champagne & Chambord

Peach Bellini

Absolut Bloody Marys

Fresh Juices
Cranberry, Orange, Pineapple, Grapefruit, Tomato $2.50

Mint Lemonade & Strawberry Lemonade

Cappuccino & Espresso

Signature Creamy Crab Dip
Our signature dip with a blend of fresh herbs and roasted red peppers. Served with toasted French baguette and fresh fruit *Can Substitute Blue Chips for Gluten Free

Stuffed Mushrooms
Stuffed with a blend of Taylor Wright Farms Organic, Grass Feed Mild Arrezio Italian Sausage, fresh herbs, smoked Gouda, and imported Parmesan Cheese

Roasted Garlic and Red Pepper Hummus
Served with assorted Imported Olive, Celery, Carrot, and Cucumber Sticks and Organic Blue Chips

Baked Brie
French Baked Brie topped with a pecan Kahlua Compote and served with French Baguettes and Fresh Fruit

Oysters Rockefeller
½ Dozen Virginia Farm Raised Oysters

Fresh Fruit Plate
For the Table served with Greek Yogurt

Jumbo Shrimp Cocktail
Served with a Bloody Mary Cocktail Sauce

Soup of the Day
Chilled Garden Gazpacho

Michelina’s Salad
Mixed field greens topped with Mandarin oranges, sliced green apples, pine nuts, Goat’s Cheese, served with homemade strawberry vinaigrette

The Wedge
Iceberg Lettuce Wedge topped with Hickory Smoked Bacon and Crumbled Amish Blue cheese. Served with Buttermilk Ranch Dressing

Traditional Caesar Salad
With Artisan Romaine, Red Onion, Croutons, Parmesan

Steak and Egg
6 oz. Black Angus Filet served with two Scrambled Eggs and Chef’s Breakfast Potatoes

Cheese Blintz
Crepes stuffed with Sweet Ricotta and topped with Fresh Berries sautéed in Chambord and dusted with Powdered Sugar

Chef’s Homemade Quiche Ham
Broccoli, and Cheddar Cheese Quiche served with Organic Mixed Field Greens Salad

Homemade Puff Pastry Vegetable Tart
Served on a bed of organic mixed field greens and topped with sun-dried tomatoes, mushrooms, marinated artichoke hearts, fresh herbs, and stuffed with a parmesan ricotta cheese spread

Shrimp and Grits
Chef’s Favorite! Vermont Cheddar Grits topped with Jumbo Sautéed Shrimp, Scallions, and Taylor Wright Farms Organic Bacon

Coop’s Crabcakes
Lump Crabcakes drizzled with a Garlic Aioli and served with Orzo Pilaf and Vegetable du jour

Black Angus New York Strip
12 once New York Strip grilled and topped with Chef’s Boursin Compound Butter. Served with Chef’s Potatoes and vegetable du jour

Spring Rack of Lamb
Marinated in a Merlot Wine Reduction and Grilled with Fresh Mint Basil Pesto. Served with Chef’s Potatoes & Vegetable du jour