Create the perfectly coursed meal for you and your guests.  Inclusive with all sit down dinners is white porcelain plates for each course, fine stainless steel silverware and linen napkins.       1 selection per course. 




Local Farmers Board  

Consists of  prosciutto wrapped grilled asparagus, boursin and salami cornucopias, fig compote, apple and brie bruschetta, marinated olives and roasted yellow beets with shaved pears.  Served on mini wooden boards  

Sweet Corn Ravioli 

Pasta filled with ricotta and parmesan cheese served with asparagus tips, cherry heirloom tomatoes and roasted corn kernels. Served with a fresh herb buerre monte sauce

Shrimp and Crab Cakes 

 Lump crab and prawn crab cake served with fried caper remoulade and tomato jam 

 Smoked Salmon Tartare 

Diced Nova Scotia salmon with local olive oil and lemon juice. Decoratively served with capers, hard boiled eggs, red onions, crème fraiche and garlic rubbed toast points.

Oysters Rockefeller   

Blue point oysters baked with spinach, bacon, parmesan cheese, cream and a hint Pernod liqueur  

Pan Seared Sea Scallops    

Jumbo dry packed scallops served over pesto cauliflower rice, sundried tomatoes salsa verde and crisy proscutto ribbons. 

   Arrancini Bolognaise  

Panko crusted risotto balls, stuffed with meat sauce and mozzarella cheese. Served with marinara sauce, powdered parmesan cheese and parsley.  

Polenta and Forest Mushrooms 

Crispy pan seared polenta squares topped with creamy wild mushroom sauce, truffle oil and parmesan cheese   

Mexican Shrimp and Grits   

Sauteed jumbo gulf shrimp with Spanish chorizo, pepper medley, yellow hominy, clam stock, cilantro and white wine 

  Pistachio Crusted Lamb Loin 

Colorado rack of lamb served over a green cauliflower puree, baby carrots and grainy mustard sauce

Curried Mussels and Clams  

 Shellfish steamed with coconut milk, curry, fennel, onions, white wine and Spanish chorizo. Served with thick cut Ciabatta bread  

Hearts of Palm and Artichokes

Composed plate of artichoke hearts, cherry tomatoes, hearts of palm, radishes, red onion and celery leaves. Drizzled with a charred serrano chile vinaigrette.

Vegetable Napoleon

Layered slices of grilled zucchini, breaded eggplant, sauteed spinach and polenta. Served with a yellow bell pepper sauce.



   “Tableside” Caesar Salad  

This salad is tossed with our signature house dressing, baby romaine hearts, parmesan crusted croutons and shaved parmesan cheese.

Seasonal House Salad 

Mixed greens with red oak, arugula and romaine tossed with candied pecans, dried cherries and blue cheese tossed with a cinnamon honey vinaigrette.   

Pumpernickel Panzanella Salad

Crunchy Pumpernikel bagel croutons with cucumbers, heirloom tomatoes, red onions, green olives, basil and feta cheese served with a red wine vinaigrette.

Little Gem Salad 

Baby gem lettuce wedges served with thin slices of prosicutto ham and lemon-caper vinagrette

Boston Bibb Wedge

Boston bibb wedge with hard boiled eggs, bacon, cherry tomatoes, red onions and chives. Served with buttermilk-white cheddar dressing.

Southwestern Salad

Seasonal greens with orange segments, sliced radishes, red onions, pine nuts, pomegranate seeds and golden raisins. Served with a citrus-roasted jalapeno vinaigrette     

Poached Pear and Arugula Salad

Port wine poached pears served with baby arugula, walnut crusted boursin cheese ball, roasted bell peppers and local olive oil


Hot and Cold Soups 

Cauliflower and Brie

Roasted Cauliflower and brie infused soup served with Marcona almond dust, chives and parmesan cheese crisp 

Spicy Coconut, Carrot and Cumin

Carrot and ginger soup with Thai chilies, coconut milk, garlic, red onions and cumin seed 

Sweet Corn and Mushroom Soup 

Roasted corn soup served with forest mushroom medley, roasted garlic chips and thick cut Applewood bacon. 

Curried Butternut Squash and Apple Soup

Roasted butternut  squash and apples with madras curry and vegetable stock served with candied apples, crème fraiche and chives.

 Kale Minestrone 

Tomato broth soup with sauteed kale, heirloom bean varietal, gold potatoes and vegetables. Garnished with local olive oil, parmesan cheese and basil pesto  

Northern White Bean Soup  

Cannellini bean and pork based soup served with thick cut Applewood smoked bacon, chives and mascarpone

 Chilled Tomato  and Watermelon Gazpacho 

Heirloom tomatoes, watermelon and cucumber served with lemon scented croutons 



Please specify if you would like the Chefs seasonal sorbet served as a palate cleanser.  

If you would like feel free to create your own Surf & Turf menu from the follwing selections


Main Event Seafood

 Potato Crusted Halibut

Potato crusted California halibut served over creamy lemon-saffron risotto with grilled broccolini spears.

 Chilean Sea bass

Pan seared Sea bass served over fingerling  potatoes, red bell peppers and fennel. Served with a smokey tomato broth.

Scallops with White Bean Ragu

Pan seared diver sea scallops served over a cannellini bean stew, pancetta, sauteed spinach, roasted cherry tomatoes and pesto Genovese sauce

Tableside’s Shrimp Scampi  

Sautéed shrimp with garlic, white wine, sun-dried tomatoes, portobello mushrooms and fresh herbs. Served over fregola pearl pasta

  Southern Style Salmon   

 Scottish salmon served over a succotash with sweet corn, heirloom broad beans, carrots, green onions and bacon. Topped with baby greens and local olive oil

 Grouper Vera Cruz

Pan seared Mexican grouper served with fresh tomato sauce with castelvetrano olives, capers, and jalapenos.  Served over green rice. pickled red onions and red chile sauce. 

Rainbow Trout Almondine

Almond crusted trout fillets with roasted fingerling potatoes, green bean bundles and lemon- brown butter sauce  


Main Event Beef

Turf & Turf Duo

Roasted Beef Tenderloin and Arrancini Bolognaise served with whipped potato puree, cippolini onions, chanterelle mushrooms and micro greens.

 New York Strip Loin 

Pan seared strip served over roasted sweet potatoes, crimini mushrooms and brussel sprout leaves. Served with a charred green onion chimichurri sauce. 

Prime Beef Tenderloin

 Spice rubbed tenderloin served with a duo potato gratin, red wine demi glaze and  sauteed baby carrots with shallots 

Hawaiian Style Rib-Eye

Asian marinated rib-eye steak served with sweet potato mash, sesame sauteed  red cabbage and sweet-soy glaze

Rack of Lamb Loin

Garlic and rosemary marinated lamb tenderloin ( bone out) served over curried Israeli couscous with minced vegetables, lamb demi glaze and tzatziki sauce.

Dr. Pepper Braised Short Ribs 

Red wine and cola braised short ribs served over a root vegetable mash, grilled broccolini spears and natural sauce reduction 

 Filet and Crab Oscar 

Grilled beef tenderloin topped with jumbo lump crab meat, asparagus tips and hollandaise sauce. Served with duchess mashed potatoes and parmesan baked tomato.  

Classic Beef Bourguignon

Red wine braised short ribs with bacon, pearl onions, carrots and mushrooms. Served over a rosemary-mustard spätzle  ( dumpling style pasta )

 Flat- Iron Steak with Mushrooms

Grilled flat-iron steak with mushroom chassuer sauce and green chile mac and cheese


Main Event Chicken 

Chicken Roulade

Stuffed chicken breast with sautéed spinach, mushrooms, walnuts and parmesan cheese. Served over white cheddar and roasted garlic mashed potatoes with chicken demi glaze 

Chicken Francese 

Egg battered chicken breast with capers, artichoke hearts and lemon butter sauce.  Served with smashed Yukon gold potatoes and grilled broccolini / pepperonata   

Chicken and Sausage Marsala

Sliced chicken breast and local Italian sausage sauteed with mushrooms and marsala sauce.  Served over a crispy polenta cake and shaved zucchini, carrot and red pepper medley

Mediterranean Chicken   

Harissa marinated airline chicken breast served over pearl couscous, spinach, roasted tomatoes, sauteed spinach,Kalamata olives and pine nuts served with a charred lemon sauce and tzatziki sauce       

Chicken Sorrentino    

Fresh herb marinated chicken breast with breaded eggplant, fresh mozzarella cheese and marinara sauce. Served with a crispy polenta cake.

 Chicken Paillard    

Thinly Pounded chicken breast with fresh herb marinade topped with a avocado, tomato, red onion and arugula salad. 

Chicken Cacciatore  

 Chicken breast with mushrooms, red bell peppers, onions and marinara sauce served over house made  pappardelle pasta and pesto Genovese 


Tableside Flambeed Desserts  

Cherries Jubilee

Bing cherries flambéed with raw sugar and cognac served over french vanilla ice cream

Crepes Suzette

 Vanilla crepes flambéed with Grand Mariner, orange marmalade, orange juice and fresh whipped cream

Bananas Foster

Bananas sauteed with banana liquor, raw brown sugar and butter, served over french vanilla ice cream


 Additional  Desserts

Autumn Spice Cake with Sticky Coconut Icing

Oat and brown sugar spice cake topped with a sticky coconut- pecan icing served with fresh whipped cream and toasted coconut

Triple Chocolate Bread Pudding 

Baked croissant bread with chocolate chips, chocolate custard and chocolate ganache served with whipped cream and fresh strawberries   

 Mixed Berry Cobbler  

Raspberries, strawberries and blueberry compote with sweet scone topping and French vanilla ice cream 

Peanut Butter and Raspberry Tiramisu

Lady fingers dredged with raspberry sauce , peanut butter mousse, raspberry compote, fresh whipped cream and chocolate shavings

 Pear and Apple  Crisp

Caramelized apples and pears baked with an oatmeal and pecan streusel served with French vanilla ice cream

Salted Caramel Panna Cotta

Layers of salted caramel panna cotta, chocolate ganache, whipped cream, salted caramel popcorn and chocolate shavings

Chocolate Covered Strawberry Shortcake

Chocolate chip shortcake with macerated strawberries, fresh whipped cream and chocolate ganache

Molten Chocolate Lava Cakes

 Chocolate cake with warm chocolate center served with French vanilla ice cream and fresh raspberries

Seasonal fruit sorbet or ice cream also available on request 


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