Dinner Options
Multi-Course Plated Dinners
Some items are strictly seasonal and are subject to change
3 Courses
Appetizer - Entree - Dessert
3 Courses
Cold Appetizer - Hot Appetizer - Entree
4 Courses
Cold Appetizer - Hot Appetizer - Entree - Dessert
4 Course
Cold Appetizer - Hot Appetizer - Pasta - Entree
Cold Appetizers
Created by Chef Jordy
Fig & Pistachio Chevre
Black Mission Figs | Pomegranate Seeds | Pickled Shallots | Toasted Pistachio Goats Cheese | Soft Fried Croutons | Crispy Prosciutto | Merlot Balsamic Reduction | Sprouts
Mushrooms & Blue
Prepared Mushrooms | Blue Cheese Crumble | Sweet Potato | Wilted Kale | Celery | Toasted Cashew | Compressed Fennel | Cardamom Oil
Beet Ricotta
Roasted Beets | Honey Ricotta | Chives | Candied Pecans | Grilled Peach | Cherry Tomatoes | Citrus Segments | Edamame | Radicchio
Caprese
Roast Vine Tomato | Kumato | Heirloom | Basil Oil | Balsamic Reduction | Fior di Latte | Toasted Cracked Peppercorns
Hot Appetizers
Created by Chef Jordy
Octopus & Chorizo
5Hr Sous-Vide Octopus | Chorizo | Blanched, Smoked, & Roasted Potatoes | Gremolata | Lemon Vinaigrette
Pork Belly
Slow Cooked Pork Belly | Maple Miso Glaze | Charred Scallion | Pickled Radish | Beet & Celeriac Root Puree | Roast Mushroom
Lobster Ravioli
2: Lobster 1: Salmon 1: Tiger Shrimp | Charcoal Ravioli | Mint | Tarragon Lobster Cream Sauce | Edamame | Rendered Double Smoked Bacon | Lemon Confit
Entree
Created by Chef Jordy
AAA Canadian Beef
Cinnamon Carrot Puree | Broccolini | Confit Vine Tomato | Fingerling Potatoes | Bordelaise | Herb Oil
Lamb Rack
Mint & Pea Puree | Turtle Beans | Soffritto | Lamb Demi | Scorched Tomato | Sautee Swiss Chard | Roast Heirloom Carrot
Elk
Herb Crusted Roast Elk Loin | Sweet Potato Galette | Wilted Spinach | Fried Parsnip | Braised Fennel | Demi-Glace
Atlantic Salmon
Grilled Citrus Emulsion | Smoked Beet Root | Raw Endive | Charred Brussels Sprouts | Rapini Pesto | Pickled Onion | Stewed Kohlrabi
Pork Chop
Pan Seared Bone in Pork Chop | Roast Portobello Mushroom | La Sauvagine | Braised Balsamic Red Cabbage | Frenched Green Beans | Broccoli Puree
Chicken Ballotine
Spinach | Toasted Sliced Almond | Parmigianino-Reggiano | Orange Zest Stuffed Into a Whole Deboned Chicken Wrapped in Prosciutto | Wilted Arugula | Scallion Potato Rosti | Chicken & Maple Reduction
Dessert
Created by Chef Brita
Chocolate Decadence
Triple Sec Creme Angliase | Blood Orange Segments | Pomegranate Seed | Mixed Sea Salt Toasted Nuts
Brioche French Toast
Whipped Cinnamon Scented Egg | Tonka Bean Chantilly Cream | Spring Harvest Maple Syrup w- Bourbon Sultanas | Strawberry Compote
Roast Banana
Honey Roasted Banana | Butter Brown Sugar Toasted Oats | Hazelnut Ganache | Lemon Meringue
Created by Chef Jordy Castles
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