Plated Dinner

- Little gem and butter lettuce green goddess salad with shaved radish, hearts of palm, cucumber, and sugar snap peas, and crispy beet chips
- Lemon thyme roasted Mary's organic chicken, roasted artichokes, blistered cherry tomatoes, fregola sardo, wilted swiss chard, porcini chicken jus
- Ivoire white chocolate mousse, almond jaconde, raspberry gelee, meringue kisses

- Heirloom tomato and Stracciatella panzanella salad, Persian cucumbers, pickled pearl onion, red wine vinaigrette, crispy shaved ciabatta
- Phyllo crusted Dover Sole with crushed yukon potato, butter poached asparagus, french radish, and lemon - caper buerre blanc
- Pistachio nougat glace, velvety pistachio parfait with candied orange and cherry

- Poached green and white asparagus salad with burrata, pistachio pistou, imported bellota ham, black pepper parmesan tuile
- Pepper crusted 8oz beef tenderloin with charred sweet corn, buttered zucchini, wild mushroom- horseradish Potato galette, peppercorn sauce
- Champagne strawberry martini with fromage blanc cheesecake mousse, and golden streusel

- Heirloom tomato and compressed watermelon salad, gochugaru labne, curried cashews, Persian cucumbers, yuzu kosho vinaigrette
- Snake River Farm New York with arare crusted king crab, wasabi-miso butter, dengaku eggplant, and tamari glazed haricot vert
- Tropical “Donut” with hazelnut praline crunch, and mango passion fruit compote

- Roasted cauliflower Waldorf, Honeycrisp apples, toasted pecans, Rogue Creamery blue cheese, pumpernickel soil
- Pan roasted Mary's organic chicken with braised and crispy leeks, sweet onion soubise, garlic streusel, toasted hazelnuts, and sherry chicken jus
- Mont Blanc Napoleon- chestnut mousseline, chocolate crisp, mascarpone cream and golden candied chestnuts

- Roasted acorn squash and burrata salad, wild mizuna greens, spiced pepitas, apple cider vinaigrette
- Bone marrow crusted 8oz filet of beef, truffled mac and cheese gratin, seared maitake mushroom, red wine jus
- Baba au tiramisu-Kahlua espresso-soaked savarin cake, mascarpone spuma, candied espresso beans and coffee fluid gel

- Duck confit and poached pear salad with red endive, wild arugula, pistachio, and Minus 8 vinaigrette
- Hickory smoked Snake River Farm Kurobuta pork chop, crispy croquette, stuffed baby gala apple, parsnip mousseline, calvados pork jus
- Maple cream Éclair, Pumpkin spice ice cream, delicate cinnamon tuile

- Escarole Caesar with red romaine lettuce, creamy anchovy and caper dressing, and Grana Padano
- Duo of braised short rib and tierre de sienne seared diver caught scallops, potato mousseline, buttered baby leek, Romanesco cauliflower, short rib Jus
- Coconut passion and dark chocolate tart, dueling petals with chocolate cremeux and coconut mousse, delicate vanilla sable

- King crab claw, shrimp and Maine lobster with horseradish cocktail sauce and delicate mustard sauce

- Little gem Caesar with shaved radishes, black pepper ciabatta crisp, and creamy Caesar dressing

- 8oz beef tenderloin with miso garlic butter, confit carrot, carrot mousseline, watercress (+26pp two grilled jumbo shrimp)

- Loaded twice baked Yukon potatoes with crème fraiche, chives, aged Vermont cheddar
- Charred broccoli rabe with confit garlic, preserved lemon, and Calabrian chili
- House made steak sauce and horseradish cream

- Carrot cupcake on a stick, red berry cream puff, mini chocolate coconut “donut”
- Key lime macaron on a stick, chocolate cake pop, citrus parfait with golden rice crisp
- Salted caramel chocolate mousse shot, vanilla cake pop

Choice of options:
- Chopped vegetable salad, caulilini, watermelon radish, red onion, green beans, blue cheese, mustard vinaigrette
- Heirloom baby beet & quinoa salad, smoked goat cheese, raw vegetables, lemon vinaigrette
- Shaved endive & rocket salad, pain de mie, roasted hazelnuts, pomegranate, shallot vinaigrette

Choice of options:
- Marinated seabass crudo, orange, lemon, and grapefruit
- Potato gnocchi, parmesan, glazed seasonal vegetables

Choice of options:
- Gorgonzola crusted 8oz angus Filet, spinach mousseline, pomme dauphine, roasted cherry tomato, sauce au poivre
- Seared Black bass, braised fennel, confit potato, saffron mussel jus, buckwheat tuile
- Roasted artichokes, celeriac, wilted baby kale, lion’s mane mushroom

Choice of options:
- Chamomile Semifreddo, Honey Macerated Berries, Vanilla Sable
- Milk Chocolate Oolong Mousse, Osmanthus Cremeux served with vanilla creme anglaise