* Choose the 4th Course from starter, appetizer, or entree

Starter (Choose 1)

Poached Pear Salad
Composed Salad of Aromatic Cinnamon Infused Wine Poached Pear, Baby Mixed Greens, Shaved Fennel, Tear Drop Tomatoes, Heirloom Cello Radish, Bermuda Onion, Tender Pea Shoots, Tarragon Vinaigrette.

The Portobello Salad
Composed Salad of Marinated Grilled Portobello Mushroom, Baby Kale, Endive Petals, Frisee Lettuce, Carrot Ribbons, Tart Granny Smith Apples, Smoked Tomato Jam, Balsamic Reduction & Finished with Citrus Herb Vinaigrette.

The Jewel Tone Roasted Beet Salad
Composed Salad of Roasted Garnet Red & Topaz Golden Beets, Arugula, Frisee Lettuce, Sorrel, Heirloom Cello Radish & Finished with Passionfruit Vinaigrette & Dried Apricot Coulis.

The Roasted Acorn Salad (Seasonal)
Composed Salad of Roasted Spear of Acorn Squash, Arugula, Frisee Lettuce, Sorrel, Bermuda Onion, Dried Cranberries, Toasted Almonds & Finished with Roasted Carrot Ginger Vinaigrette.

The Quinoa Salad
Composed Salad of Red & White Quinoa Timbale, Fire Roasted Red Peppers, Tomato Filet, Charred Sweet Corn, Fresh Cilantro, Green & Black Olive Tapenade, Tarragon Pesto & Finished with Roasted Carrot Ginger Vinaigrette.

Appetizers (Choose 1)

Farro & Fig Salad (Fall/Winter)
With Maple Tahini Fig Dressing, Arugula, Candied Walnuts, & Feta Cheese

Corn 3 Ways
Corn Pudding, Corn Chowder, & Corn Salad

Heirloom Carrots
With Toasted Pistachios, Spiced Ricotta, Carrot Puree, Blistered Tomatoes, & Watercress

Wild Mushroom Ravioli
With Truffle Cream Sauce & Fried Leeks

Sweet Potato Ravioli
With Brown Butter Sauce, Spiced Pecans & Fried Sage

Truffle Niçoise Salad
Soft Boiled Eggs, Fingerling Potatoes, Niçoise Olives, Asparagus, Haricot Vert,
Heirloom Tomatoes & Spinach with Truffle Vinaigrette

With Smoked Hummus, Baba Ghanoush & Cilantro Pesto

Harvest Soup (Seasonal)
With Butternut Squash, Apple, Carrots & Spices

Cream of Mushroom Soup
With Wild Mushrooms & Truffle Oil

Spicy Tomato Soup
With Truffle Burrata & Grilled Cheese

Main Course Vegetarian (Choose 1)

Veggie Pot Pie
With Velouté, String Beans & Baby Carrots

Grilled Vegetable Terrine
With Fresh Mozzarella, Eggplant Puree, Swiss Chard & Grilled Polenta

Ratatouille & Caramelized Onion Tart
With Red Pepper Coulis

Mushroom Risotto
With Summer Vegetable Crisps

Spiced Cauliflower Steak
Exotic Mushrooms, White Onion Puree, Yogurt, Baby Potatoes & Charred Broccoli

Spaghetti Squash
With Tomato Chutney & Roasted Vegetables

Eggplant Parmesan
with Fresh Ricotta Filling and Homemade Marinara Sauce

Other Infomation

I would like to take a moment to thank you for the opportunity to put this proposal together for you. I am dedicated to making this dinner a huge success. I pride myself in wonderful food and good service. I wanted to create a menu that was simple yet amazing while using ingredients that are in peak season. I hope this menu is pleasing to you if not you can press on the menu button and send me an with any necessary changes. Looking forward to hearing from you soon. Chef Jaime

Meal for 5 on 11 April 2021