Proteins
PLEASE CHOOSE ANY 2 OF THE FOLLOWING PROTEINS:
Roasted Alberta tenderloin, thyme-infused
horseradish
Chicken Marbella: glazed bone-in chicken with olives, dates, sweet white wine marinade
Lime and cracked chili marinated shrimp, scallop and white fish kebab, citrus remoulade
Grilled flat iron steak, salsa verde, roasted garlic aioli
Miso glazed salmon, sesame-ginger slaw
Roasted butternut squash and chicken in a rosemary cream sauce, caramelized onion
Boneless red-wine braised short rib, natural jus
Tarragon spinach stuffed chicken breast, vermouth orange butter
Seared branzino, warm fennel salad, citrus, parsley, mint
Potato cannelloni, Jerusalem artichoke/butternut squash filling, carrot fennel jus (vegan)
Tuscan grilled chicken breast, lemon, rosemary, garlic, olive oil marinated chicken breast, grilled lemon, rosemary aioli
Lemon dill roasted salmon, lemon aioli
Starches
PLEASE CHOOSE ONE OF THE FOLLOWING STARCHES:
Orzo pasta salad, arugula, caramelized shallots, toasted walnuts, shaved parm, lemon olive oil
Quinoa and lentil salad, dried cranberry, crisp celery, cucumber lemon vinaigrette
Roasted fingerlings, thyme, parsley, sea salt
Basmati wild rice pilaf, aromatic vegetables, picked herbs
Vegetables
PLEASE CHOOSE ONE OF THE FOLLOWING VEGETABLES:
Sauteed broccoli, pancetta, lemon caper butter
Grilled basil rubbed seasonal vegetables: peppers, zucchini, onion, mushrooms
Pea sauté; sugar snaps, snow peas and English peas sauteed in creamery butter, mint, cracked pepper
Roasted brussels sprouts, pancetta, shallots and orange zest
Honey-roasted roots vegetables, herbs
Swiss chard and mushroom sauté, herbs
Green beans, caramelized shallot, butter, toasted almonds
Roasted Za’atar spiced heirloom carrots, citrus zest
Salads
PLEASE CHOOSE ONE OF THE FOLLOWING SALADS:
Crisp romaine, roasted garlic dressing, shaved parmesan, crisp pancetta, herbed croutons
Sweet and bitter greens, candied walnuts, gorgonzola, crisp pear, red wine vinaigrette
Greens and black kale, crisp apple, carrot, shaved brussels sprouts, dried cranberries, poppyseed onion vinaigrette
Crisp Boston, shaved watermelon radish, cherry tomatoes, sunflower seeds, sherry vinaigrette
Spinach and frisee, apple, toasted pecans, double smoked bacon, cider vinaigrette
Baby arugula, roasted beets, chevre, beet vinaigrette, pepitos
Baby spinach, shaved fennel, citrus segments, torn mint, almonds, orange vinaigrette
Gazpacho salad: tri-colored peppers, ripe tomatoes, cucumbers, red onion, cilantro vinaigrette
Desserts
PLEASE CHOOSE ONE OF THE FOLLOWING SALADS:
Signature cake (French orange, chocolate, spiced carrot, etc.), buttercream, seasonal garnish
Caramelized apple, spiced gateau, ginger brandy cream
Flourless chocolate torte, hazelnuts, citrus, orange Cointreau crema
Blood orange tartlet, dark chocolate sauce
Shiraz-poached pear, spiced nut and dried fruit filling, vanilla creme anglaise
Gourmet bite-size desserts: Dark chocolate/raspberry ganache cups, lemon tartlets/torched meringue, mini cupcake (3 pieces)
Assorted mini desserts squares, cookies, cupcakes,
tarts (4 per)
Selection of local artisanal cheeses, fresh and dried fruits, assorted crisps and crackers
Surcharge of $10 per person for dinners under 8 people