Seasonal Tasting Menu
Menu
Our six-course tasting menu are a great way to sample the best of the four seasons. Let us pair the perfect wines with each course for an additional cost. Minimum 4 guests Maximum 25 guests
SEASONAL TASTING MENUS
Our seasonal tasting menus are created from only the finest ingredients sourced from local purveyors at the peak of freshness. Included with all menus are appropriate sized tasting plates, fine china and linen napkins.
Wine pairings available for an additional charge.
SPRING MENU
CHEFS SEASONAL INSPIRATION
Peas
ASPARAGUS AND PARMESAN BUDINO
Panko crusted asparagus spears served with a parmesan custard, asparagus pesto and fresh pea shoots.
LOBSTER THERMIDOR
Fresh live Maine lobsters baked in a creamy white wine sauce with aromatics.
Finished in the broiler with parmesan cheese and fresh lemon.
INTERMEZZO
Meyer Lemon Sorbet
SPRING RACK OF LAMB
Garlic and rosemary marinated Colorado rack of lamb served with tuscan kale mashed potatoes, stuffed campari tomato and lamb- mint demi glaze.
MANGO AND KEY LIME TART
Fresh mango and lime custard baked in a almond- graham cracker crust. Served with a cinnamon whipped cream.
SUMMER MENU
CHEFS SEASONAL INSPIRATION
Heirloom Tomatoes
SHAVED SUMMER SQUASH SALAD
Sliced green and yellow squash tossed with a green olive and walnut salsa verde. Garnished with ricotta salata cheese and fresh chives.
SCALLOPS WITH TRUFFLE-CORN PUREE
Pan seared jumbo dry packed diver sea scallops with bacon jam, slivered asparagus spears and corn puree with a hint of truffle oil.
INTERMEZZO
Strawberry and Basil Sorbet
PRIME BEEF TENDERLOIN
Whole spice-rubbed Harris Ranch beef tenderloin served with a duo gratin, summer vegetable medley and red wine syrah sauce.
OATMEAL PEACH CRISP
Schnepf farms fresh peaches baked with an oatmeal crust. Served with vanilla ice cream.
FALL MENU
CHEFS SEASONAL INSPIRATION
Cauliflower
LOCAL FARMERS BOARD
A medley of following individual selections:
Boursin Cheesecake Bites with Green Grape Salsa Stuffed Cherry Tomatoes with Mascarpone and Basil Pesto Crispy Prosciutto Wrapped Asparagus Spears Bruschetta with Apple, Brie and Fig Spread
WILD SALMON AND YELLOW BEET RISOTTO
Pan seared Farroe Island salmon served over pureed roasted yellow beet risotto lemon, shallots and parmesan. Topped with a micro green salad.
INTERMEZZO
Blood Orange Sorbet
HAWAIIAN STYLE RIB-EYE
Pineapple and soy marinated prime rib-eye steak served with sweet potato mash, sesame oil sautéed red cabbage and yuzu-soy glaze.
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.
WINTER MENU
CHEFS SEASONAL INSPIRATION
Heirloom Squash
SEA SCALLOPS AND BRUSSEL SPROUTS
Jumbo dry packed scallops served with sautéed brussel sprout leaves, thick cut bacon, carmelized apples and butternut squash puree.
WINTER GREEN SALAD
Seasonal winter greens tossed with candied pecans, dried cherries, sliced apples and domestic blue cheese. Served with a cinnamon honey vinaigrette.
POTATO CRUSTED HALIBUT
Potato flake crusted Alasman halibut served over cauliflower puree, julianne seasonal vegetable medley and lemon buerre blanc.
INTERMEZZO
Pineapple and Tequila Sorbet
ITALIAN BRAISED SHORT RIBS
Red wine and tomato braised short ribs. Served over a root vegetable mash, grilled broccolini spears and natural reduction sauce.
SALTED CARAMEL PANNA COTTA
Layers of salted caramel panna cotta, chocolate ganache, whipped cream, salted caramel popcorn and chocolate shavings.
Previous
Next
What Customers Are Saying
About Us
We pride ourselves on what our happy clients say.
Previous
Next