Sample Menu #1:
Opening Courses
Quail’s Eggs – Poached, Sterling Caviar, Warm Frisée Salad, Smoked Bacon Lardons, Toasted Brioche
Hudson Valley Foie Gras – Cherry Preserves, Whole Grain Mustard, Pickled Shallots
Escabeche – Red Wine, Jalapenos, Pickled Shallots
Burrata with Oil-Cured Olives – Olive Oil, Basil, 400-year-old Balsamic Vinegar
Lobster Tamale - Corn Truffle Butter
Calduas - Chilean-Style Beef and Olive Empanadas
Salad and Soup Courses
Apple and Pear Salad – Arugula, Bacon Lardons, Candied Pecans, Blue Cheese, Creamy Cider Dressing
Dungeness Crab and Avocado Endive Salad
Seasonal Greens – Crisp Parmesan and Roasted Garlic Dressing
Andouille Sausage Gumbo
Honeynut Squash Soup
Seafood Courses
Black Bass – Roasted Cippolini Onions, Black Olives, Gamebird Jus
Whole Fish – Wood-Fired, Fermented Black Bean Vinaigrette
Wild Caught Salmon – Vegetables a la Greque, White Wine and Coriander Sauce
Maine Lobster – Pan Seared with Nantua Sauce
Poultry Courses
Roast Squab – Pan Juices, Truffle Corn Grits, Corn Butter Sauce
Magret de Canard – Lavender Honey Jus, Foie Gras Parsnip Puree, Parmesan Tuille
Crispy Fried Quail – Cabbage and Apple Salad, Andouille Sausage
Spicy Duck Sausage – Warm Fingerling Potato Salad, Cider Vinaigrette
Duck Confit – Beluga Lentils, Harissa, Arugula Persillade
Organic Chicken – Wood Roasted, Wild Greens, Crisp Naxos-Style Potatoes
Meat Courses
Beef Short Rib – Slow smoked, Then Braised in Beef Broth and Stewed Italian Tomatoes
Pork Shank – Milk Braised with Calabrian Chili
Lamb Loin – Olive Tapenade, Arugula Pesto, Potato Gratin
Beef Tenderloin – Pan Roasted with Oyster Mushrooms, Sauteed Shrimp, Sauce Marchand de Vin
Bone In Ribeye – Koji-Aged, with Roasted Fingerling Potatoes, Pan Juices
Snake River Farms Wagyu Strip Loin – Huitlacoche Butter
Dessert
Bananas Foster – Rum Butter Sauce
New Orleans Style Bread Pudding – Crème Anglaise
Pecan Pie – Brandy Sauce
Chocolate Mousse Pie – Whipped Vanilla Cream
Sample Menu #2:
Salad and Soup Courses
Apple and Pear Salad – Arugula Toasted Pecans, Blue Cheese, Creamy Cider Dressing
Jicama, Avocado and Endive Salad with Chili Lime Vinaigrette, Goat Cheese, and Toasted Pumpkin Seeds
Seasonal Greens – Tomato, Avocado, Giardiniera, Red Wine Vinaigrette
Smoked Heirloom Tomato Bisque
Honeynut Squash Soup
Heartier Courses
Wild Mushroom and Ayocote Morado Bean Ragout with Heirloom Corn Tortillas
Roasted Chilis and Olives with Smoke-Roasted Tomato Coulis
Organic Heirloom Rainbow Carrot and Fennel Escabeche – Grilled Radicchio, Coriander Dressing, Red Chile Oil
Burrata with Oil-Cured Olives – Olive Oil, Basil, Reduced Balsamic Vinaigrette
Koji-Cured Seasonal Vegetables with Wheat Free Soy-Balsamic Dressing and Olive Oil Fried Fingerling Potatoes
Ratatouille - "Cured" Eggplant with Green and Yellow Zucchini, Stewed Roma Tomatoes, Basil, Olive Oil
Sweet
Assortment of Seasonal Fruit Sorbets
Chocolate Ganache Tart with Pistachio Crust
Honey Lavender Pot de Creme (Made with Oatmilk)
Summer Stone Fruits with Sauternes
*Menu items may be prepared gluten free.