Initial course for intimate dinner: $50
*This includes set up as needed, preparation time, cook time, service, and clean up.
Each course thereafter: $17.50
**4 courses or more receive a complimentary sorbet course.
Ask about group discount
PLEASE NOTE: Server will be required for parties of 8 people or more
*Wine pairing available & table set up is available*
(Plates and Cutlery are provided, Equipment rentals are not covered please ask for details.)
Mandatory 15% gratuity
Turkey Bone Broth Consommé
Mini turkey balls, Roasted Vegetable Display, Toasted Focaccia & Finished By A La Carte Pour of a Flavorful Turkey & Consommé.
Roasted Butternut Squash and Coconut Cream
Lactose-Free & Gluten-Free
Garnished with Micro-Greens & Topped with Spicy Popcorn
Wild Mushroom Soup
Lightly Hickory Smoked Roasted Wild Mushroom Cream Soup with Manuka Honey and Creme Fraiche.
Roasted Beet & Grilled Orange with Goat Cheese
Roasted Beets, Grilled Orange, Pine Nuts, Goat Cheese, Cucumber and Mixed Organic Greens.
Cucumber & Root Vegetable Salad
Ribbons of Cucumbers, Fennel & Carrots Marinated & Slightly Pickled with Rice Wine Vinegar, Fresh Dill & Topped with Roasted Pumpkin Seeds.
Diced Venison Tenderloin Stacked with Avocado, Diced Shallots, Sprouts, Fried shallots, and Green Lentils and Tossed in a Light Anise/Rice Wine Vinaigrette.
Prosciutto Wrapped Scallops
Artichoke & Black Garlic Cream, Crispy Kale, Tarragon Fluid Jel, Toasted Baguette & Pan-Fried Hearts of Palms.
Crispy Proscuitto, Shallots, Fennel on Toasted Ciabatta Finished with Hennessy Butter Sauce.
Oven Roasted Brussel Sprouts & Sugar Beets
Served with Fig Foam, Sweet & Spicy Pumpkin Seeds & Topped with Taro Chips.
Small $85 (10-29 people)
Large $135 (30-60 people)
Moroccan Style Chicken
Chicken Supreme Marinated in Moroccan Spices, Butternut Squash with Israelian Couscous, Seasonal Vegetables & Tomato Compote.
Grilled Wild Coho Salmon
Marinated Salmon Fillet, Fennel Confit, Vegetables Green Lentils with Dried Apricot. Served with Basil Yogurt Emulsion.
Homemade Sweet Potato Gnocchi
Organic Kale, Sugar Snap Peas, Fried Shallots and Riddled with
Dollops of Pecan Vinaigrette. Made with Whole Wheat Flour.
Chilean Sea Bass
(Gluten-Free & Lactose-Free)
6 oz Fillet Rubbed in Dehydrated Fennel and 5 Pepper Spice, Assorted Roasted Vegetables, Purple Potato Puree, Burnt Lemon, Finished with Tarragon Fluid Jel and Lemon Gastrique.
Lobster & Crab Claw Thermidor
Saffron Rice Pilaf, Seasonal Vegetables & Served In Herb and Grainy Mustard Cream Sauce.
Braised Beef Cheek
Molasses & Guinness Braised, 2-Way Squash, Seasonal Vegetables & Finished with Guinness Butter & Micro-Greens.
Ash crusted and Cooked to Perfection, Oven-Roasted Baby Yam, Seared Hearts of Palms, Burnt Shallot Peddles, Espresso Glace de Viande.
Bone-in Wild Boar
Rosemary and Thyme Marinated Boar Loin, Apricot Demi-glace, Sweet Potato Mashed, Seasonal Vegetables, and Turmeric Oil.
Venison Flank Steak
Crusted with a Homemade Blend of Pistachios, Herbs and Goat Cheese. Served On Organic Butterleaf Lettuce with Grilled Vegetables and Drizzled with Black Garlic and Lemon Emulsion.
Mediterranean Rack of Lamb
4-Bone Rack of Lamb Crusted with Feta, Olive, Breadcrumbs, Lemon Zest, Basil, and Oregano. Served with
Potato Cakes, Glazed Carrots, Chimichurri and Tzatziki.
Pork Belly & White Bean Cassoulet
Truffle Salt-Crusted Pork Belly, White Bean & Saffron Cassoulet. Topped with Cauliflower Puree & Served with Salted Naan Bread.
Braised Short Rib
Saffron Potato, Seasonal Vegetables, Celeriac Puree Topped with Crispy Taro Root & Micro Greens.
Miso and Orange Glazed Duck Breast, Roasted Butternut Squash, Crispy Kale, Salted Edamame Beans, Red Pepper Mustard Jam.
Traditionally flavored, Slightly Deconstructed & Served with Chunky Chocolate Ice Gelato.
Chocolate & Pistachio Layer Cake
Layers of Pistachio Sponge Cake with Cream Cheese Filling & Chocolate Ganache Topped with Pistachio.
Pomegranate & White Chocolate Cheesecake
Gelatin Set Cheesecake, Roasted Almond Shavings, Carbonated Pomegranate Seeds, Sparkling Wine Jelly and Burnt Marshmallow