Three course dinner menu: $55 per person
Three Course luncheon menu: $38 per person
All prices are subject to 10% sales tax and 20% gratuity.

First Course

The host chooses one for the event.

Marinated Goat Cheese on Mixed Baby Greens
with balsamic vinaigrette

Baby Arugula Salad
with Asian pear, macadamia nuts, and white soy vinaigrette

Bibb Lettuce Salad
with Parmesan cheese, hard-boiled egg, croutons, and Caesar dressing

Mushroom Bisque
with bacon, chives, and truffle butter

Curried Butternut Squash Soup
with shrimp and toasted coconut

Second Course

The host chooses two (2) selections to offer guests for preorder. A vegetarian dish can be offered as a third selection.
***GUESTS DO NOT CHOOSE THEIR ENTREES AT THE EVENT – THEIR ORDERS MUST BE SUBMITTED ONE WEEK IN ADVANCE***

Seared Tasmanian Salmon Filet
with gingered bok choy, grilled shiitake, jasmine rice, and miso mushroom broth

Filet Mignon
with haricot verts, buttermilk mashed potato, and bordelaise

Pan Broiled Halibut Filet
with mizuna, roasted beets, grapefruit, and beurre blanc

Herb Crusted Rack of Lamb
with a ragout of artichokes, olives, oven-dried tomatoes, and jus

Jumbo Lump Crabcake
with fennel and watercress slaw, roasted sweet potatoes, and tomato aϊoli

Pan Broiled Chicken Breast
with chanterelle mushrooms, fingerling potatoes, and lemon thyme jus

Seared Moulard Duck Breast
with sautéed kale, barbequed lentils, and dried cherry conserve

Pan Broiled Pork Rib Chop
over creamy shrimp polenta, spinach, and blood orange jus

Smoked Provolone and Asparagus Cannelloni *
with fava beans and oven-dried tomatoes

Creamy Vegetable Coconut Curry **
with saffron basmati rice

* vegetarian
** vegan

Third Course

The host chooses one for the event.

Rhubarb Apple Crumble
with vanilla ice cream

Chocolate Marcona Almond Molten Cake
with banana ice cream

Lemon Chevre Cheesecake
with minted berry compote

Chocolate Dulce de Leche Crème Brulee
with a pecan shortbread

Pecan Phyllo Pie
with bourbon crème fraiche

Bittersweet Chocolate Caramel Devil’s Food Cake
with vanilla crème fraiche

Strawberry and Mango Sorbet
with meringue vacherin

White Chocolate Blueberry Bread Pudding
with lemon gelato

Milk Chocolate Glazed Mocha Profiteroles
with Kahlùa anglaise