~Appetizers - choose one~

Blackened steak crostini, garlic aoili, pickled mustard green

White bean rosemary hummus with crudités

Goat cheese, bacon and fig tartlets, arugula garnish

Smoked salmon mousse & radish canapés

Prosciutto and melon canapés

Yukon gold potato wedges, caramelized onion, fresh chive, gruyere and cheddar, crispy prosciutto

Caprese skewers

Shrimp cocktail fresh grated horseradish cocktail sauce

~First course - choose one~

Arugula and prosciutto salad with shaved manchego, toasted pecans, Dijon vinaigrette

Scratch Caesar salad with parmigiana crisps and bagel croutons, grilled chicken

Butter lettuce & watercress salad, apples, lemon maple acv dressing and Roquefort, toasted pumpkin seeds

Roasted beet salad, tangerine balsamic dressing, herb rolled goat cheese, pistachios

Salade Landaise - (updated twist on French classic) duck confit, spiced walnuts, endive, red currant & sherry dressing

Bone broth consommé, peas, roasted chicken soup

Chili and pancetta steamed mussels, warm focaccia

Provençal short rib and barley soup with Swiss chard

Risotto cakes with shrimp etouffee

Crab cakes with citrus-dill and fresh grated horseradish

Shrimp bisque finished with grilled tiger shrimp, chive pesto

Tuna tartare with caper & parsley colatura sauce, cracked pepper & lemon oil

Crispy fried chicken cutlets with caper-Dijon sauce, grilled baby artichokes



~Main course - choose one~

Diver scallops seared with white wine reduction, creamy risotto bianco, garlic snap peas

Alaskan cod with tangerine-caper beurre blanc, rice pilaf with seasonal vegetable & pea succotash

Horseradish crusted salmon, tourne potatoes, creamed spinach

Seared ahi tuna steak with merlot pan sauce, crispy rice stack, charred snow peas

Rosemary garlic chicken, red quinoa with mushroom duxelle, seasonal veggie sauté

Pork tenderloin or chicken with wild mushroom sauce sauce, chestnut purée, roasted brussel sprouts

Duck breast with cherry gastrique, wild rice, asparagus spears

Grilled lamb chops with pomegranate pan reduction, mint gelee, root vegetable au gratin, asparagus

Merlot braised lamb shanks or beef cheeks, ratatouille, pommes duchesse

Grilled rosemary & garlic wagyu flat iron steak with balsamic mushroom au jus, sautéed vegetables, smashed fingerling potatoes

Cast iron seared NY steak with peppercorn brandy pan sauce, Gorgonzola parsnip potato mash, garlic haricot verts



Dessert - choose one

Lavender or vanilla creme brûlée

Napoleon with French buttercream, chocolate drizzle, macerated strawberries

Peach Cobbler with chantilly cream

Pecan squares with chocolate ganache

Chocolate soufflé with creme anglaise OR Grand Marnier chocolate sauce

Classic chocolate pot de creme

Double chocolate cake with toffee crumble

NY cheesecake with graham crust, berry topping
Other Infomation

Hello,
These are just sample menu ideas, we can create a custom menu exactly to your liking. Please also let me know if you’d like to see other menus & go a different direction entirely as far as type of cuisine.

Thank you,

-Gabe

Meal for 10 on 20 November 2021

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