Pre-selected Dinner Menu
Pre-selected menu, entrée choices due 10 days prior to event.
Served with Rustic Breads and Whipped Thyme Butter
Salad
Seasonal Mixed Green Salad
Choice of Entrée:
- Butter Poached Lobster Ravioli
Homemade ravioli stuffed with Maine lobster and Mascarpone, served with Baby heirloom tomatoes and a black truffle butter sauce - Rack of Lamb
prepared with the scent of lavender, roasted purple potatoes, braised red chard, and a fig demi glace - Grilled Beef Tenderloin
with wild mushroom sauté, fried fingerling potatoes, balsamic red onion Gorgonzola, and a dried cherry veal glace - Pan seared Beef Tenderloin
with grilled asparagus, Mascarpone mashed potatoes, and Béarnaise - Grilled Belgian Endives
stuffed with a puree of roasted cauliflower and fresh tarragon, served with a light tomato risotto, butter leek emulsion, and black truffle oil - Banana Leaf Wrapped Halibut
mango butter, and coconut jasmine rice with pineapple salsa - Honey Soy Salmon
with a roasted cherry tomato salsa, butter and sea-salted bok choy, and garlic fried wild rice - Lightly Smoked Salmon
with sautéed broccolini, Potatoes Anna, lemon horseradish mousse and scallion oil - Pan seared, bone-in Chicken Breast
with seasonal vegetables, fresh handmade egg noodle pasta in a Beurre Blanc - Pan seared, bone-in Chicken Breast
with seasonal vegetables, sun-dried tomato and tosemary polenta with natural jus - Slow Roasted-Smoked Prime Rib
with fresh horseradish cream, grilled baby asparagus, garlic mashed potatoes, with thick bacon, green onions, Mascarpone and Cheddar cheeses.
Dessert
See Dessert Menu for selections
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Family Style Meal
Served on large platter for each table to share
Rustic Breads and Whipped Thyme Butter
First Course
Choice of Salad – see plated dinner selections for choices
Second Course
Handmade Egg Noodle Pasta with Cherry tomatoes and Basil Alfredo
Third Course
Chicken Piccata
Roasted chicken breast, with artichokes, capers, and a light lemon butter sauce, accompanied by herbed goat cheese polenta and a garlic zucchini ragout
Vegetarian entrée available on request
Dessert Course
Rum and Espresso Soaked Ladyfingers with Mascarpone Whip
Chef’s Table Dinner with Wine Pairing
1st Course
Chefs Choice Amuse’ Bouche
paired with Rene Barbier Brut
2nd Course
Sherried Watercress and Apple Salad
Watercress with a sweet sherry vinaigrette, crisp apples, celery, and toasted walnuts
paired with Canyon Road Pinot Grigio
Palate Cleanser
Lemongrass Sorbet with Raspberries
paired with Ginger Infused Vodka Shot
3rd Course – choice of:
- Butter Poached Lobster Ravioli
Homemade ravioli stuffed with Maine lobster and Mascarpone, served with Baby heirloom tomatoes and a black truffle butter sauce - Filet au Poivre
Pan seared Filet Mignon with a pepper crust, mashed purple pommes, braised red chard, wild mushrooms, and cherry veal glace - Grilled Belgian Endive
Stuffed with a puree of roasted cauliflower and fresh tarragon, served with a light tomato risotto, butter leek emulsion, and black truffle oil
paired with Firesteed Pinot Noir
4th Course
Rose scented Crème Brule and Chocolate Covered Strawberries
paired with Courvoisier VS Cognac, or Bailey’s on the Rocks
