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We request menu selections 60 days prior to your function if you are planning a plate service dinner. This allows time for RSVP of entrée selections. You may offer a selection of 3 to 5 entrées depending on the size of your party. Exact counts for each of the entrees MUST be received 10 days prior to your function. If your party is 75 people or less and you cannot provide counts, a $3.50 charge per entrée will be applied to the bill and extra time must be allowed for service. If your party is larger than 75 you must provide counts, offer a single entrée, a combination plate, or a buffet. Plate service entrées include bread and butter. A house salad can be added for $2.75 per person and a sorbet course can be added for $1.50 per person.
Chunks of lobster, crab, and rock shrimp, pearl onions, and asparagus tips seasoned with sherry and served in a puff pastry vol au vent with a Newberg cream sauce
Truffled honey lacquered tuna with pommery mustard whipped potatoes, and cabernet demi glace. Garnished with leek oil and crispy leeks.
Served with sundried tomato and roasted garlic risotto, pinot gris butter sauce, and fresh basil pesto
With pancetta, pearl onion, wild mushroom, and fingerling potato ragout, baby spinach, Meyer lemon beurre blanc, and aged balsamic vinegar drizzle
With chanterelles, golden lentils, garilc confit, applewood bacon, pinot noir and thyme demi glace, fresh herb compound butter, and red pepper rouille
Wrapped with prosciutto, gruyère, and fresh sage, served with buttered rock shrimp basmati rice and sauce Americaine
Served with wilted baby arugula, roasted tomato and scallion cous cous, and crustacean cream
With a sweet corn, rock shrimp, and butterbean succotash, sautéed leeks, and applewood bacon, accented with leek drizzle and wilted Greens
Wrapped in puff pastry with spinach and mushrooms, served with a champagne saffron beurre blanc
Pan fried Rainbow trout with chive whipped potatoes and a lime beurre blanc
With caramelized shallot and artichoke whipped potatoes, chardonnay basil cream sauce, and tomato caper relish
Served in a lemon - dill sauce, topped with a mango, strawberry, and cilantro relish
Stuffed with gruyère, wrapped in parma ham, served with fresh herb - pine nut basmati rice, and chicken demi glace
Stuffed with spinach, pine nuts, and feta cheese, served with whipped potatoes, olive tapenade, and fresh herb garlic tomato coulis
With fresh herb truffle risotto, sautéed baby spinach, and wild mushroom Madeira sauce
With garlic whipped potatoes and sautéed apples and walnuts in a gorgonzola cream sauce
Topped with mango salsa and served with creamy parmesan polenta and dark roasted herb chicken jus
Served with wild rice pialf, pistachio - orange relish, and fresh thyme infused duck jus
With whipped sweet potatoes, brandied cherry demi, topped with toasted pecans
Sliced and served with caramelized pears over a sweet potato, celery root, and fontina cheese gratin with roasted duck jus and Grand Marnier syrup
With caramelized mushrooms, arugula, and camembert, served on a bed of confit pheasant truffle risotto with herb pheasant jus
With sun dried tomato whipped potatoes, caramelized red onion and balsamic demi glace, and mint pesto
With mint crème fraîche polenta, frenched green beans, roasted garlic syrah demi glace, mint salsa verde, and cherry tomato
With a roasted chestnut - tart cherry stuffing, smoked chèvre whipped potatoes, Granny Smith apple chutney, cranberry coulis, and Madeira demi glace
Two medallions of antelope with roasted whipped parsnips, pomegranate relish, and game glace
With chive whipped potatoes, cognac - blue cheese demi glace, and a roasted bell pepper and fig relish
Pan seared and served with red bliss mashed potatoes, roasted artichokes, and gorgonzola demi glace
Seared petite filet and volcanic salt crusted scallops served with a potato gratin and Diane sauce
Grilled tenderloin topped with foie gras mushroom duxelles, baked in puff pastry, and served with truffle whipped potatoes, Chef's vegetables, and béarnaise and bordelaise sauces
Served with truffle whipped potatoes, Chef's vegetables, and steak butter
Add seven ounce lobster tail $23
Add shrimp $6
With white cheddar cheese twice baked potatoes and caramelized sweet onion sauce, topped with crumbled Danish bleu cheese.
Add seven ounce lobster tail $23
Add shrimp $6
Served with Yorkshire pudding, au jus, and Raifort sauce
With wild mushroom risotto and a Calvados - blue cheese - apple demi glace
Stuffed with spinach, mushrooms, and fontina cheese, served with pommery mustard cream sauce
Filled with smoked mozzarella, spinach, and roasted eggplant, served with fresh basil tomato coulis and grated parmesan
Pine nut crêpes layered with sautéed spinach, zucchini, artichokes, fresh basil, and sweet peppers, served with charred tomato - brie béchamel
Filled with a grilled portobello, baby spinach, leeks, and caramelized onions, served with a maple truffle cream sauce
Portobello mushrooms stuffed with wilted spinach and fontina cheese on a bed of julienne tender carrots and leeks, served with a caramelized shallot truffle cream sauce
Served on a bed of ratatouille brunoise with baby spinach, sun dried tomato cream, and oregano pesto
With caramelized fennel and baby arugula, toasted pine nuts, and a red pepper coulis
Wild mushroom bouchée, ginger and soy braised greens, candied carrots, and yuzu scallion emulsion
House made pasta served with grilled foraged musrhooms, asparagus tips, oven dried tomatoes, and Saint - André cream
Fresh ribbons of pasta with Provençal olives, spinach, roasted fennel, and confit garlic in a fresh tomato broth accented with baby mozzarella and fried basil
Tossed in a fennel beurre blanc, served with sauteed caramelized onions, cauliflower, broccoli, roasted butternut squash, lemon and herbed goat cheese quenelle, balsamic drizzle, and toasted pine nuts
Stuffed with mushrooms, fresh basil, ricotta, and chèvre cheeses, served with grilled zucchini, roasted peppers, and caramelized onions in a sweet corn nage, drizzled with fresh chive oil
