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 $2.50 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, butter, and appropriate chef selected starch and vegetables. For parties of 35 or more, a house salad can be added for $2.75.
Lobster, Crab, and Shrimp Newberg
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
Grilled Tuna Mignon
Truffled honey lacquered tuna with pommery mustard whipped potatoes, and cabernet demi glace. Garnished with leek oil and crispy leeks.
Pine Nut Crusted Halibut
Served with sundried tomato and roasted garlic risotto, pinot gris butter sauce, and fresh basil pesto
Pan Seared Striped Bass
With pancetta, pearl onion, wild mushroom, and fingerling potato ragout, baby spinach, Meyer lemon beurre blanc, and aged balsamic vinegar drizzle
Peppercorn Crusted Swordfish
With chanterelles, golden lentils, garilc confit, applewood bacon, pinot noir and thyme demi glace, fresh herb compound butter, and red pepper rouille
Halibut Saltimbocca
Wrapped with prosciutto, gruyère, and fresh sage, served with buttered rock shrimp basmati rice and sauce Americaine
Shrimp Mousse Stuffed Salmon
Served with wilted baby arugula, roasted tomato and scallion cous cous, and crustacean cream
Cashew Crusted Grilled Salmon
With a sweet corn, rock shrimp, and butterbean succotash, sautéed leeks, and applewood bacon, accented with leek drizzle and wilted Greens
Salmon en Croûte
Wrapped in puff pastry with spinach and mushrooms, served with a champagne saffron beurre blanc
Hazelnut and Gingersnap Crusted Trout
Pan fried Rainbow trout with chive whipped potatoes and a lime beurre blanc
Fried Rocky Mountain Trout
With caramelized shallot and artichoke whipped potatoes, chardonnay basil cream sauce, and tomato caper relish
Grilled Crab Cake and Rocky Mountain Trout
Served in a lemon - dill sauce, topped with a mango, strawberry, and cilantro relish
Roasted Chicken Saltimbocca
Stuffed with gruyère, wrapped in parma ham, served with fresh herb - pine nut basmati rice, and chicken demi glace
Stuffed Chicken Breast Florentine
Stuffed with spinach, pine nuts, and feta cheese, served with whipped potatoes, olive tapenade, and fresh herb garlic tomato coulis
Roasted Gouda Chicken Breast
With fresh herb truffle risotto, sautéed baby spinach, and wild mushroom Madeira sauce
Grilled Maple Glazed Chicken Breast
With garlic whipped potatoes and sautéed apples and walnuts in a gorgonzola cream sauce
Grilled Free Range Chicken Breast
With corn polenta, warm grilled mango chicken salad, chive butter whipped potatoes, and dark roasted herb chicken jus
Honey and Citrus Glazed Roasted Duck
Served with wild rice pialf, pistachio - orange relish, and fresh thyme infused duck jus
Brandied Cherry Duck
With whipped sweet potatoes, brandied cherry demi, topped with toasted pecans
Pan Seared Duck Breast
Sliced and served with caramelized pears over a sweet potato, celery root, and fontina cheese gratin with roasted duck jus and Grand Marnier syrup
Pheasant en Croûte
With caramelized mushrooms, arugula, and camembert, served on a bed of confit pheasant truffle risotto with herb pheasant jus
Crumb Crusted Lamb Rack
With sun dried tomato whipped potatoes, caramelized red onion and balsamic demi glace, and mint pesto
Five Pepper Rubbed Venison Medallions
With a roasted chestnut - tart cherry stuffing, smoked chèvre whipped potatoes, Granny Smith apple chutney, cranberry coulis, and Madeira demi glace
Seared Venison Medallions
With Perisian potato and sautéed crimini mushroom hash, red currant compote, and Madeira demi glace
Grilled Black Buck Antelope
Two medallions of antelope with roasted whipped parsnips, pomegranate relish, and game glace
Buffalo Sirloin Steak
With chive whipped potatoes, cognac - blue cheese demi glace, and a roasted bell pepper and fig relish
Gorgonzola Beef Tournedos and Shrimp
Pan seared and served with red bliss mashed potatoes, roasted artichokes, and gorgonzola demi glace
Steak Diane and Seared Sea Scallops
Seared petite filet and volcanic salt crusted scallops served with a potato gratin and Diane sauce
Beef Wellington
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
Filet of Beef
Served with truffle whipped potatoes, Chef's vegetables, and steak butter
Grilled New York Striploin
With roasted red bliss whipped potatoes, caramelized sweet onion sauce, topped with crumbled Danish bleu cheese. Add shrimp....$6. Add lobster....$19.
Roasted Prime Rib (requires 10 or more orders)
Served with Yorkshire pudding, au jus, and Raifort sauce
Double Cut Pork Chops
With wild mushroom risotto and a Calvados - blue cheese - apple demi glace
Pork Tenderloin en Croûte
Stuffed with spinach, mushrooms, and fontina cheese, served with pommery mustard cream sauce
Roasted Eggplant Tortelloni
Filled with smoked mozzarella, spinach, and roasted eggplant, served with fresh basil tomato coulis and grated parmesan
Vegetable Crêpe Torta
Pine nut crêpes layered with sautéed spinach, zucchini, artichokes, fresh basil, and sweet peppers, served with charred tomato - brie béchamel
Wild Mushroom Strudel
Filled with a grilled portobello, baby spinach, leeks, and caramelized onions, served with a maple truffle cream sauce
Portobello Mushroom Wellington
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
Roasted Artichoke and Brie Tart
Served on a bed of ratatouille brunoise with baby spinach, sun dried tomato cream, and oregano pesto
Haystack Mountain Chèvre Risotto
With caramelized fennel and baby arugula, toasted pine nuts, and a red pepper coulis
Miso Glazed Grilled Tofu
Wild mushroom bouchée, ginger and soy braised greens, candied carrots, and yuzu scallion emulsion
Truffle and Wild Mushroom Pappardelle
House made pasta served with grilled foraged musrhooms, asparagus tips, oven dried tomatoes, and Saint - André cream
Pappardelle Pasta
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
Slow Cooked Eggplant Cannelloni
Served with cherry tomatoes, crumbled feta, roasted sweet pepper sauce, and a warm rosemary vinaigrette
Wild Mushroom Stuffed Raviolis
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