Plated Menu SampleFirst Course Selections
Grilled Lobster Tail champagne marinated grilled lobster skewers with guacamole, tostones, tomato vinaigrette and smoked salt Seared Scallops hunter salami stuffed seared scallops with white asparagus risotto, belgium "beer" blanc and grana padano cheese Second Course Selections North Atlantic Salmon grains of paradise crusted seared salmon with lightly pickled vegetable salad and sweet potato batons Duck 1/4 Served in the Style of Osso Bucco duck leg and thigh braised in sangiovese grapes with thyme and pink peppercorns. Served with ricotta cheese kugel and salted duck shmaltz Pork Tenderloin meyer lemon and rosemary marinated roast pork tenderloin served with gigante bean mash, mache salad and hickory smoke powder Bucatini Pasta handmade pasta with grilled artichoke, cherry pepper, tarragon, olive oil and mimolette cheese Third Course Selections Panna Cotta sour cherry panna cotta with brown sugar french toast, peanut butter "pop-rocks" and orange blossom honey Cheesecake individual vanilla cheesecake with almond biscotti crust, port poached fruit and shaved chocolate |
Tapas Menu SamplesApple Graham Tart with Gjetost Cheese
sliced apples, ginger and gjetost in graham crust with citrus mousse Chickpea Cakes black chickpeas with pickled red onions, greek yogurt and finger limes Cream of Brussels brussel sprout veloute with cornbread, grilled chorizo rounds and crispy brussel sprout petals Grilled Persimmons honey dipped grilled persimmons served with strawberries and goat cheese Poached Lobster lobster, tomatoes and corn poached in butter over grilled baguette with lemon salt and dill Seared Shrimp shrimp in carrot-guajillo sauce with squash and white beans over brown buttered corn grits Semi Freddo vanilla corn-semi freddo with chocolate-chipotle ganace served in the style of baked alaska Veal Schnitzel veal schnitzel with rhubarb mustard, buttermilk spaetzle and ramps |