Current Seasonal
CLASSIC ENTERTAINING : Cocktail Reception Menu
PEPPERED BEEF TENDERLOIN WITH GRAPE TOMATO SAUCE, gf
Thinly sliced butcher cracked black peppercorn crusted beef tenderloin sauced with fresh horseradish sauce and fresh grape tomato sauce, served alongside horseradish cream and sliced artisan bread
GRILLED CHICKEN AND BABY FIELD GREENS SALAD, gf
Herb and garlic marinated boneless breast of chicken, grilled and sliced, presented with sun dried tomatoes, kalamata olives and shaved Parmesan on a bed of baby field greens alongside citrus vinaigrette
CAMPANELLE WITH FIRE ROASTED TOMATO SAUCE
Campanelle pasta tossed with fire roasted tomato, fennel, spinach and caramelized onion sauce. Your guests may add grated Parmesan and extra virgin olive oil
ARTICHOKE-CAPER CHEDDAR CRAB DIP
Served with crackers and pita chips
TOASTED CHILI AND STRAWBERRY QUINOA SALAD vegan
Toasted quinoa with spicy chili and sweet strawberries, cucumbers, red onions, basil, toasted almonds with lime basil vinaigrette
GRILLED ZUCCHINI PLATTER + CAPONATA, gf, Vegan
Slices of Summer zucchini, grilled, topped with a savory caponata salad of roasted summer peppers, vegetables, balsamic vinegar, capers and olive oil
SLICED FETA + SULTANI VINAIGRETTE, gf
Slices of feta topped with Sultani vinaigrette: raisins, capers, anchovies, pine nuts, parsley, lemon juice and extra virgin olive oil
Current Seasonal
MIX & MINGLE
A perfect light & casual menu, designed for mingling, featuring stations + passed bites
PRESENTED
PEPPER STEAK
Roasted tenderloin, seasoned with sesame and soy, sliced in julienned stripes, set atop roasted peppers and onions, and spinach tossed in red wine vinaigrette.
PREPARED
SALMON TACOS
An attendant fills a flour tortilla with grilled salmon. Guests may add their favorite toppings… peach mango salsa, crunchy cabbage slaw tossed in red wine vin, jalapeno tartar, shredded Monterey jack, lime triangles
PASSED BITES
Includes the following:
Buttermilk Fried Shrimp, Peach Infused Ketchup
Squash And Cream Phyllo Tart, Broccoli and Red Pepper Salsa
Southern BBQ Pork Taco + Red Cabbage Slaw
Vegetable Dim Sum + Sesame Crunch + Chili Oil, v
Current Seasonal
Served Dinner
SALAD COURSE…
BALSAMIC FIG SALAD
baby arugula, red bell peppers, thinly sliced fennel, radish, and toasted hazelnuts on a bed of Aquaponics green oak lettuce drizzled with balsamic fig vinaigrette,
Includes freshly baked bread and butter
ENTRÉE COURSE…
CHICKEN ENTREE
roasted chef’s cut chicken breast & garlic and spices, artichoke Manchego gratin, and sautéed haricot verts
BEEF & CHICKEN DUAL ENTREE
roasted tenderloin of beef filet & sweet onion confit, mushroom, sun dried tomato and chèvre stuffed skin-on chicken breast & rosemary au jus served with citrus and herb fried new potatoes and sautéed spinach with fresh nutmeg
BEEF & FISH DUAL ENTREE
grilled New York strip beef filet & gorgonzola cheese, semolina seared salmon & white wine butter sauce served with charred butternut squash risotto and string bean sauté
BEEF & CRAB DUAL ENTREE
char-grilled beef + jumbo lump crab sautéed served with potatoes duchess and grilled asparagus
DESSERT COURSE…
WARM PEACHES & CREAM BREAD PUDDING
with High Road Craft Vanilla Fleur De Sel ice cream, Brown Sugar Streusel chocolate
Regular & Decaf Coffee Shall Be Offered Tableside For Served Dinners.
