Plated Dinner
Pricing is based on three- and four-course menu options. Select one item from each course to be served to all guests. If four-course menu option is chosen, two courses are served prior to the entrée course. Amuse Bouche, Intermezzo, Cheese Course and Mignardise Plate may be added at an additional charge.
If a choice of entrée is offered and a pre-count is provided in advance, the higher price of the two entrées will be charged. This option is limited to two selections, plus a vegetarian selection. A choice of entrée may be offered table side at the event when a four-course menu option is selected. This option is limited to three selections, plus a vegetarian selection. The highest price of the entrées, plus $25 per entrée, will be charged.
A $15.00 per person surcharge will be added to the menu price when the guarantee is less than 25 guests.
Served with Freshly Baked Breads and Butter; Freshly Brewed Regular and Decaffeinated Coffee; and an Assortment of Hot Teas.
Prices for Entrées below are for Three Course Dinner. For Four Course Dinner, add additional $20.00 to Entreé.
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
Soups
Basil Oil
Crème Fraîche, Chives and Pancetta
Leeks, Sweet Onions, Scallion, Mozzarella Toast
Truffle Butter Croutons
Kidney Beans, Ground Beef, Tomatoes and Sweet Corn
Toasted Pepitas
Burrata, Basil, Balsamic Glaze, Micro Arugula
Salads
Brioche Croutons, Grated Eggs, Red Radish, Green Goddess Dressing
Cucumber, Candied Pecans, Lemon Vinaigrette, Red Beet Purée
with Candied Walnut and Purple Haze Goat Cheese, Micro Arugula, Sherry Vinaigrette
Sliced Heirloom Tomato, Fine Herbs, Red Wine Vinaigrette
Pickled Red Onions, Shaft Bleu Cheese, Red Radish, Pancetta Chip, Avocado Ranch Dressing
Aged Gouda, Hazelnuts, Wild Arugula, Honey Vinaigrette
Cold Appetizers
Heirloom Tomatoes, Chipotle Lime Vinaigrette
Fried Goat Cheese, Frisée and Mache, Dill Crème Fraiche
Sundried Tomatoes, Basil, Balsamic
Hot Appetizers
Pan Roasted Jumbo Scallop, Basil Potato, Caviar, Chardonnay Butter Sauce
Bucatini Pasta, Tomato Basil
Roasted Vermicelli Pasta, Cinnamon Lobster Glaze
Apple Butter, Candied Pecans, Micro Greens
Lemon and Olive Oil, Tomato Salsa Verde, Green Chimichurri
with Chive Potato Puree, Maple Jus
with Truffle Cream
with Fresh Tomato and Basil
Enhanced Appetizers
Chefs Creative Selection
with Aged Rum Sauce and Poached Pear
with Herb Farro Risotto and Pomegranate Reduction
Intermezzo Sorbets
with Toasted Hazelnut
Chicken Entrées
Purple Potatoes, Kink Oyster Mushrooms, Young Arugula, Apple Vinaigrette
Cauliflower Potato Purée, Vegetable Medley, San Marzano Tomato Chutney, Madeira Beurre Blanc
Crème Fraiche Potato Purée, Braised Red Cabbage, Port Wine Sauce
Yukon Warm Potato Salad, Braised Cipollini Onions, Chicken Jus
on Linguini Pasta
Baby Bok Choy, Water Chestnuts, Shitake Mushrooms, Garlic Butter Sauce, Lotus Root Chips
Meat Entrées
Fingerling Potatoes, Toy Box Carrots, Chefs Mixed Mushrooms and Edamame, Horseradish Jus
Tomato Cucumber Relish, Green Herb Chimichurri, Avocado Fries, Roasted Asparagus
Grand Meat Entrées
Potato Au Gratin, Glazed Honey Carrots, Au Poivre Sauce
Wild Mushroom Fricasée, Yukon Buttermilk Mashed Potato, Port Wine Sauce
Herb-Crusted Oven Roasted Tomato, Large Asparagus, Potato Wedge, Green Peppercorn Sauce
Soft Polenta, Crispy Sweetbreads, Morel Cream Sauce, Poached Pear
Eggplant Caviar, French Beans, Diced Potatoes, Red Wine Sauce
Pecorino and Pea Risotto, Lemon Scented Goat Cheese Crumbles, Oven Dried Tomato Trio
Seafood Entrées
Layered Roasted Squash and Tomatoes, Risotto Cake, Apple Vinaigrette
Organic Red Quinoa, Marinated Artichokes, Pea Tendrils, Fire Roasted Sweet Bell Pepper Salsa
Broccoli Purée, Saffron Potatoes, Mandarin Orange Pine Nut Relish
Artichoke, Olive and Tomato Stew, Garlic Butter, Grilled Baguette
Orange Braised Endives, Crispy Potato, Yellow Pepper Coulis
Yellow and Green Squash, Baby Carrots, Crispy Potato, Vermouth Butter
Lemon and Saffron Coulis, Black Olive Vinaigrette, Buttered Asparagus, Spinach Potato Dumpling
Horseradish, French Beans, Shitake Mushrooms, Romesco Sauce
Grand Seafood Entrées
Fennel, Savory Spinach, Lobster Cream Sauce
Fennel, Leeks, Polenta Croutons, Carrot Jus
Lemon Fennel Mascarpone Risotto, Green Chickpeas, Lemon Butter
Duo Entrées
Braised Short Rib, Reduced Jus and Herb-Crusted Sea Bass, Lemon Buerre Blanc
Creamy Polenta, Ragout of Mushrooms
Herb Jus, Fingerling Potatoes, Artichokes, Roasted Tomatoes
Grand Duo Entrées
Porcini Potato Puree, Baby Seasonal Vegetables
Chardonnay Butter Sauce, Horseradish Potatoes, Grilled Asparagus
Vegetarian Entrées
Ricotta Cheese, Pine Nuts and Pomodoro Sauce
Mushrooms and Pickled Red Onions
Walnut Parsley Pesto, Micro Arugula, Sauternes Sauce
Wilted Wild Arugula, Pomodoro Sauce
Kidney Beans, Corn, Tomatoes, Bell Peppers, Avocado and Sour Cream
Port Reduction, Micro Baby Greens
Individual Desserts
Exotic Mousse Assemblage with Coconut Mousse, Poached Pineapple Gelée and Coconut Gelato
Vanilla Mousse Legere with Raspberry Confit, Almond Crumble and Mascarpone Chantilly
Praline Mousse with Passion Fruit, Caramel Milk Chocolate Chantilly and Banana Ice Cream
Roasted Apple and Walnut Tart with Oatmeal Streusel and Caramelized Walnut Ice Cream
with Crispy Praline, Manjari Chocolate Mousse and Vanilla Ice Cream
Fresh Raspberries, Raspberry Coulis and Almond Ice Cream
with Caramelized Hazelnut, Soft Chocolate Cake and Mango and Passion Fruit Sorbet
Dessert Trio
Cheese Course
Fruit Compote, Honeycomb, Toasted Nuts, Dried Fruits and Walnut
Assorted Water Crackers and Raincoast Crisps
Handcrafted Confections, Truffles, Bonbons and Pâté de Fruit