Plated Menus

Fall Winter 2024

Plated Options

First Course

Burrata and Local Heirloom Tomato Tower, Aged Balsamic, Rocket Arugula

Grilled Garlic Caesar Salad

Shaved Vegetable Salad, Goat Cheese, Sunflower Seeds, Micro Greens

Chilled Gazpacho, Mint

Tuna Tartar, Avocado Butter, Pomegranate Lime Dressing

Lump Crabcake, Cajun Remoulade

Shrimp Ceviche, Tomato and Green Pepper, Gazpacho Shot

Watermelon Salad, Marinated Feta, Sunflower Pesto, Pea Tendrils

Heirloom Beet Salad, Labne Yogurt, Toasted Pistachio, Blood Orange, Mint

Wild Atlantic Salmon Tartar, Lemon Crème Fraiche, Capers, Pumpernickel Croutons

Iceberg Wedge Salad, Gorgonzola, Cucumber, Heirloom Grape Tomato, Watermelon Radish House Made Chive Ranch

Marinated Tomato and Red Onion Salad, Olives, Arugula, Mediterranean Vinaigrette

Baby Arugula, Shaved Artichoke, Pecorino Romano, Walnut Pesto

Second Course

Meat:

Grilled NY Strip Steak, Pommes Au Gratin, Sauteed Spinach, Tempranillo Wine Demi-Glace

18 hour Braised Short Ribs, Garlic Smashed Potatoes, Miso Collard Greens

Lemongrass Grilled Filet of Beef, Vermicelli Salad, Cilantro, Carrot, Thai Chili

Char Grilled Skirt Steak, Potato and Goat Cheese Hash, Morel, Asparagus

Venison Ragu Pappardelle, Shaved Parmesan

Pan Roasted Double Cut Baby Lamb Chops, Eggplant Mash, Pomegranate Arils, Fresh Herbs

Braised Lamb Shank, Wasabi Mashed Potatoes, Asparagus

Thyme Roasted Pork Loin, Spaghetti Squash, Peach Balsamic Sauce

Poultry:

Roasted Murray’s Chicken, Haricot Verts, Whipped Cauliflower, Peach Gastrique

Sage Roasted Chicken Breast, Broccoli, Beet and Butternut Squash, Cranberry Demi-Glace

Chicken Piccata, Broccoli Rabe, and Heirloom Carrots

Breaded Chicken Milanese, Watercress, Jicama Slaw, Roasted Tomato Vinaigrette

Herb Roasted Chicken, Stir Fry Kale and Mushrooms, Fingerling Potatoes, Champagne Butter

Pan Roasted Duck Breast, Foie Gras Mousse, Cherries, Frisee

Crispy Duck Breast, Jasmine Rice, Pineapple-Red Curry Broth, Kaffir, Charred Scallion

Seafood:

Pan Roasted Scallops, Caramelized Sunchokes, Romesco, Micro Arugula

Rainbow Trout, Rice Pilaf, Roasted Broccolini, Blood Orange Reduction, Candied Black Garlic

Pan Seared Halibut, Golden Saffron Rice, Sauteed Swiss Chard, Tomato and Date Chutney

Pan Seared Salmon, Roasted Fingerling Potatoes, Asparagus, Creamy Mustard Sauce

Seared Striped Bass, Steamed Basmati, Charred Scallion, Fresh Herb Chutney

Potato Crusted Salmon, Braised Savoy Cabbage, Crème Fraiche, Roe

Vegetarian:

Grilled Miso Japanese Eggplant, Shiitake Mushroom, Vermicelli Noodle, Cilantro, Scallion

Black Truffle and Pecorino Sacchetti, Aged Balsamic, Baby Arugula

Goat Cheese Ravioli, Summer Squash, Baby Arugula

Wild Mushroom Risotto

Vegan “Beef” Wellington, Impossible Meat, Mushroom Duxelle

Kale and Ricotta Ravioli, Toasted Walnut

Crispy Tofu Poke, Edamame, Wakame, Jersey Corn, Scallion, Spicy Mayo

Stir-fried Asian Vegetables Fried Tofu, Sesame Ginger Soy Sauce

Zaatar Grilled Vegetables, Couscous, Apricot Salad

Third Course

Individual Cakes:

Flourless Chocolate -Chocolate, Butter, Eggs, Sugar

Peach Tart, Vanilla Gelato, Caramel Sauce

Passionfruit Tart, Mango Coulis

Frasier-Vanilla Genoise, Strawberries, Vanilla Cream

Opera- Almond, Chocolate, Espresso

Tiramisu

Sticky Toffee Pudding, Rum Molasses Sauce

Kiwi Strawberry Tart-Sugar Almond Crust, Almond Paste

Artisanal Cheese Platter-Soft and Hard Cheeses, Fig Paste, Mixed Nuts

Cost per person is $75.00 for lunch (11am-3pm)

Cost per person is $85.00 for dinner (4pm-9pm)

The cost per person is based on one (1) item selection from each course listed above.

An additional appetizer, entrée and/or dessert option

may be selected at an additional cost of $5.00 per person per selection.

Each meal is accompanied by coffee and tea service.

Wine may be added to any meal package for an additional cost.

Alternate seasonal desserts and entrée selections

and customized menus available upon request.