Plated Menus
Spring Summer 2023
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 $70.00 for lunch (11am-3pm)
Cost per person is $80.00 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.