|
Our chef is proud to offer the following menu items to choose from if you are planning a Fall or Winter event (October through March). We strive to utilize the freshest ingredients possible from local sources, and these items highlight the flavors and varieties found during the Fall and Winter months.
Hors d'oeuvres
Yam Latkes with Spiced Duck Confit and Lingonberry Jam
Flat Bread with Charred Figs, Chèvre and Hobb's Proscuitto
Salads and Starters
Tabouleh with Apples, Mandarin Oranges, Fresh Mint and Craisins
Hearts of Romaine, Grilled Radicchio and Fresh Green Beans,
tossed in a Kalamata Olive Vinaigrette, seasonal
Ahi Tuna crusted with Coriander, seared rare, sliced and served on a
Napa Cabbage Salad with Broccoli Sprouts, Toasted Cashews
and a Ginger Cilantro Vinaigrette
Creamy Garlic Soup with Applewood Smoked Bacon and Spanish Mahon,
topped with a Parsley Crouton
Housemade Kabocha Squash and Toasted Almond Ravioli,
in a Mulled Cider Brown Butter Sauce with Fresh Sage
Entrées and Side Dishes
Stuffed Turkey Loin with Herbes de Provence, Dried Fruit and Pinenuts,
served with Lady Apple Chutney
Guiness Braised Short Ribs with Chipotle Espresso Gravy and Root Vegetables
Tostada Crusted Halibut with Rock Shrimp Salsa Verde
Sweet Potatoes roasted with Fresh Basil and Truffle Oil
Polenta Torta with Garlicky Chard and Sundried Tomato Crust
Fresh Green Beans with Roasted Persimons and Carmelized Onions
Desserts
Ajou Pear Crisp "Martini" with Ginger Snap Granola and Craisins
Mini Pumpkin Cheesecakes with Butter Pecan Crust and Five Spice Sour Cream
|