Fall/Winter Sample Menus:
Butter Lettuce with Pears, Dried Cherries and Gorgonzola Cheese with a Lemon Vinaigrette
Slow Braised Organic Beef Short Ribs with Creamy Polenta and Demi-Glace
Sauteed Organic Winter Greens with Crispy Shallots
Oven Roasted Organic Cherry Tomatoes with Fresh Thyme and Sea Salt
Chocolate Caramel Bread Pudding with Espresso Creme Anglaise
Arugula Salad with Oven Roast Organic Beets, Orange Supremes, Candied Walnuts and Goat Cheese
Pan Seared Wild Caught Salmon with Tomato Chive Butter Sauce and Crispy Prosciutto
Buttermilk Mashed Potatoes
Maple Creme Brulee with Honey Tuille
Salad of Organic Romaine Hearts with Shaved Manchego Cheese and Crispy Croutons
Classic Bolenese with Marcarpone Quenelle and Handmade Pappardelle Pasta
Warm Local Made French Bread
Traditional Tiara Misu
Mixed Greens with Grapes, Toasted Almonds, and Shaved Pamesan Cheese
Herb Marinated Rack of Organic Lamb served with Mint-Basil Pesto
Pan Fried Smashed Fingerling Potatoes with Shaved Manchego Cheese
Sauteed Organic Green Beans with Lemon Zest and Pinenuts
Caramelized Organic Shallots
Ginger Shortcake with Roasted Winter Fruit Compote
Lemony Waldorf Salad
Wild Caught Halibut with Winter Succotash
Crispy Polenta with Oven Roasted Cherry Tomatoes
Wilted Organic Spinach with Lemon Zest
Rich Chocolate Rum Pudding
Arugula Salad with Shaved Pecorino Cheese, Toasted Pinenuts and Lemon Vinaigrette
Herb and Lemon Roasted Organic Whole Chicken
Risotto with Wild Mushrooms and Peas
Roasted Winter Root Vegetables
Meyer Lemon Pudding Cakes with Apricot Sauce
Butter Lettuce Salad with French Herb Vinaigrette
Bouillabaisse a Traditional Provencal Fish Stew
Toast Points with lemon Aioli
French Apple Tartlets with Vanilla Ice Cream
Appetizer & Soup Options:
Garlic and Lemon Marinated Grilled Shrimp
Prosciutto Wrapped Asparagus with Balsamic Reduction, Olive Oil Drizzle and Shaved Parm
Endive Spears Stuffed with Caramelized Pears and Blue Cheese
Creamy Broccoli Soup with Croutons
White Bean Bruschetta
Bacon Wrapped Scallops
Dungeness Crab Bisque in Demitasse
Crostini with Fig Jam, Manchego Cheese and Candied Walnuts
Caramelized Leek and Mushroom Tart
Creamy Artichoke Dip on Crostini
Crudite Platter with Seasonal Dip
Brie En Croute with Winter Fruit Compote
Crab Cakes with Remoulade Sauce
Butternut Squash Soup with Pecans
Beef Tenderloin Bruschetta with Brown Butter
Fresh Winter Fruit and Cheese Plate with Crackers and Sliced Baguette
