3 Course Dinner *

PASSED HORS D’OEUVRES (optional)

Ahi tuna with black vinegar, sesame cracker and serrano

Crispy shrimp with spicy piri piri sauce

Local burrata with seasonal jam on crostini

Grilled squid with red pepper, harissa and orange

Pork belly lettuce wraps with ginger, cabbage and peanut

Chickpea fritter with tzatziki and pickled onion

FIRST COURSE

Select up to three items, served family style

Salads

Arugula with lemon, Parmesan, shaved radish and turnip

Farro salad with grilled endive, walnut, goat cheese and apple

Baby beets with ginger, whole grain mustard, ricotta and sunflower seeds

Appetizers

Chicken meatballs with tomato vinaigrette, garlic cream sauce and pine nuts

Roasted Cauliflower with muhammara, pomegranate and scallion

Charred Asparagus with anchovy vinaigrette and parmesan

Grilled shrimp with bean salad, feta and preserved lemon

Crispy polenta with aji amarillo, lime, and cilantro

Local mussels with pho broth and mushrooms

Grilled squid with red pepper, harissa and orange

Pork riblets with apple-soy glaze, kimchi and scallion

Flatbreads

Bacon with cream cheese, roasted onion and frisee

Mushrooms and figs with Gorgonzola, sage pesto and walnuts

Lamb sausage with eggplant, Manchego, peppers and garlic yogurt

4-cheese with tomatoes, basil and arugula

Soppressata with garlic oil, tomatoes and ricotta

ENTRÉE COURSE

Select two choices

Fish, Poultry, Beef  & Vegetarian

Seared salmon with quinoa tabouleh, chickpea and eggplant yogurt

Flat iron steak with chimichurri, fried polenta and queso fresco

Roasted chicken with sweet potato, grilled vidalia onion and dukkah

Farro salad with grilled endive, apple, walnuts, and goat cheese

DESSERT COURSE

Select one

Custard, Cakes & Pastry

Maple bread pudding with maple-tamarind ice cream, kumquats and almonds

Taza chocolate decadence cake with caramelized brioche, sea salt and evoo

Pineapple turnovers with caramel dipping sauce and sweet cream

*Please note: our menus are based on seasonally available ingredients and change often
in order to use the freshest available products. Please ask if you have any questions or
special dietary needs. Additional choice may be given for an up charge.

 

 

4 Course Dinner *

PASSED HORS D’OEUVRES (optional)

Ahi tuna with black vinegar, sesame cracker and serrano

Crispy shrimp with spicy piri piri sauce

Local burrata with seasonal jam on crostini

Seared tuna bites with cabbage slaw on crispy corn tortilla

Grilled squid with red pepper, harissa and orange

Pork belly lettuce wraps with whole grain mustard, spicy pickles, cabbage and provolone

Chickpea fritter with tzatziki and pickled onion

FIRST COURSE

Select up to three items, served family style

Appetizers

Chicken meatballs with tomato vinaigrette, garlic cream sauce and pine nuts

Roasted Cauliflower with muhammara, pomegranate and scallion

Charred Asparagus with anchovy vinaigrette and parmesan

Grilled shrimp with bean salad, feta and preserved lemon

Crispy polenta with aji amarillo, lime, and cilantro

Local mussels with pho broth and mushrooms

Grilled squid with red pepper, harissa and orange

Pork riblets with apple-soy glaze, kimchi and scallion

Flatbreads

Bacon with cream cheese, roasted onion and frisee

Mushrooms and figs with Gorgonzola, sage pesto and walnuts

Lamb sausage with eggplant, Manchego, peppers and garlic yogurt

4-cheese with tomatoes, basil and arugula

Soppressata with garlic oil, tomatoes and ricotta

SECOND COURSE

Select one 

Salads

Arugula with lemon, Parmesan, shaved radish and turnip

Farro salad with grilled endive, walnut, goat cheese and apple

Baby beets with ginger, whole grain mustard, ricotta and sunflower seeds

Soup

Ginger carrot soup with coconut milk and lemongrass

Eggplant and lamb sausage soup with pistachios

ENTREE COURSE

Select two choices

Fish, Poultry, Beef  & Vegetarian

Seared salmon with quinoa tabouleh, chickpea and eggplant yogurt

Flat iron steak with chimichurri, fried polenta and queso fresco

Roasted chicken with sweet potato, grilled vidalia onion and dukkah

Farro salad with grilled endive, apple, walnuts, and goat cheese

DESSERT COURSE

Select one

Custard, Cakes & Pastry

Maple bread pudding with maple-tamarind ice cream, kumquats and almonds

Taza chocolate decadence cake with caramelized brioche, sea salt and evoo

Pineapple turnovers with caramel dipping sauce and sweet cream

*Please note: our menus are based on seasonally available ingredients and change often
in order to use the freshest available products. Please ask if you have any questions or
special dietary needs. Additional choice may be given for an up charge.

 

 

Hors D’oeuvres
Reception Menu

Flatbreads

Bacon with cream cheese, roasted onion and frisee

Mushrooms and figs with Gorgonzola, sage pesto and walnuts

Lamb sausage with eggplant, Manchego, peppers and garlic yogurt

4-cheese with tomatoes, basil and arugula

Soppressata with garlic oil, tomatoes and ricotta

Sliders

Lamb with tzatziki and pickled onion

Fried chicken with spicy aioli and kimchi

Burger with pancetta, Vermont cheddar and grilled onion

Falafel with tzatziki and pickles onion

Pulled pork with spicy pickles and cabbage

Other Bites

Grilled shrimp with bean salad, preserved lemon and feta

Chickpea fritters with tzaziki and pickled onion

Local burrata with seasonal jam on crostini

Shrimp with piri piri pepper sauce

Chicken meatballs with tomato vinaigrette, garlic cream sauce and pine nuts

Daily catch ceviche

Seared tuna with cabbage slaw on crispy corn tortilla

Scallion pancakes with chili dipping sauce

Grilled squid with red pepper, harissa and orange

Pork belly lettuce wraps with whole grain mustard, spicy pickles, cabbage and provolone

Desserts

Crostadas with seasonal fruit filling

Assortment of Sarah’s cookies

Assortment of truffles

Assortment of macaroons