Sit Down Plated Dinner
SIT DOWN PLATED MENU
Create a perfectly coursed dinner menu for you and your guests. Choose up to 3 or 6 courses from the following selections below. Our professional service staff will take care of all the details of your dining experience with wine service, bartending, butler passing, set up and clean up duties.
“Our goal is to take care of all the details so you can enjoy your guests”
Inclusive with all menus are designer plates for each course, linen napkins and fine stainless silverware.
Limit one selection per course…. Dietary restricted accommodations can be met for additional costs.
THE SALMON BOARD
Flaked Faroe Island salmon over crispy yukon gold potatoes, beluga lentils, carrots, onions and celery. Served with a creamy stone ground mustard sauce and local micro-greens.
CHICKEN OYSTER PICCATTA
These dark meat jewels are located at the back of the chicken carcass. Lightly floured and sauteed with white wine, roasted chicken stock, capers, lemon, shallots, butter and parsley. Served with torn bread of the day.
SCALLOPS AND BUTTERNUT SQUASH
Pan seared dry packed sea scallops served over a butternut squash puree, apple gastrique, thick cut bacon and crispy brussel sprout chips.
Baked oysters filled with creamed spinach with a hint of Pernod liqueur parmesan cheese and breadcrumb topping. Served with fresh lemon.
TUNA AND BEET TARTARE
Sushi grade big-eye tuna with roasted red beets, pickled daikon radish, shallots, jicama, soy sauce and chives. Served with seasonal greens and fresh cut potato chips.
POLENTA AND FOREST MUSHROOMS
Pan seared crispy polenta cakes topped with a sauteed mushroom medley, shallots, sherry wine, parsley and a hint of cream.
ASIAN STYLE CRAB CAKE
Real Alaskan king crab meat with garlic, ginger, green onions, cilantro, fish and soy sauce. Served with a mango chutney and cucumber salad.
CRAB STUFFED JUMBO SHRIMP
Jumbo Mexican shrimp stuffed with lump crab meat, green onions, mustard, garlic, lemon and cornbread. Served with a lemon and garlic sauce.
ASPARAGUS AND PARMESAN FLAN
Baked panko crusted asparagus spears with a parmesan custard, fresh asparagus pesto and local micro greens.
GRILLED CHEESE AND TOMATO SOUP
Gruyere and fontina cheese sandwich served with a roasted tomato, red bell pepper and basil soup. Garnished with fresh basil pesto sauce.
LAMB TENDERLOIN MEDALLIONS
Prime American lamb tenderloin served off the bone with crispy cous-cous cakes and mint demi glaze sauce.
The italian flag
A mini sampling of the 3 classic pastas: Fresh Tomato Pomodoro Sauce – Ricotta Gnocchi Alfredo with Walnuts – Basil Pesto with Peas.
LITTLE GEM CAESAR SALAD
Our signature Caesar dressing prepared with baby gem leaves, shaved parmesan cheese and crouton crumble. Garnished with fried capers.
THE FARMERS GARDEN
Spring mixed greens with julienned spice roasted carrots, candied hazelnuts, pickled onions, cranberries and maple-balsamic vinaigrette.
LAYERED SUMMER SALAD
A medley of roasted red bell peppers, dehydrated corn, grilled onions, cherry tomatoes, pepitas, ancient grains, romaine lettuce and micro greens. Served with a creamy cilantro and lime dressing.
ROASTED HEIRLOOM BEETS
Organic roasted baby red beets with whipped feta mousse, herbed walnuts, honey powder, strawberry balsamic reduction, tahini dressing and local micro greens.
CHOPPED BLUE CHEESE SALAD
Seasonal spring greens tossed with pecans, pears, celery, radishes, prosciutto ham and gorgonzola dolce cheese. Tossed with a lemon honey-mustard vinaigrette.
KALE AND QUINOA
Shredded organic kale, cabbage and quinoa with grapes, smokehouse almonds, dried cranberries and red bell peppers. Tossed with a cranberry-lime vinaigrette.
WARM SPINACH AND MUSHROOM
Lightly sautéed cremini mushrooms and baby spinach. Tossed with a bacon vinaigrette, hard boiled eggs and chives.
SHITAKE, FRISEE AND CORN
Pan roasted mushrooms with charred corn kernels, frisee greens, toast points and shallot-soy vinaigrette
ARUGULA AND ENDIVE
Baby arugula and Belgian endive with sliced pears, red onions, pine nuts, feta cheese and crispy pancetta. Tossed with a white balsamic vinaigrette.
HOT AND COLD SOUPS
CAULIFLOWER AND BRIE
Roasted cauliflower and brie infused soup served with marcona almond dust, fresh chives and brie crouton.
COCONUT, CARROT, AND GINGER
Carrot and ginger soup with coconut milk, garlic, ginger
red onions cumin seed and turmeric.
CURRIED BUTTERNUT SQUASH AND APPLE
Roasted butternut squash and apple soup with madras curry, chicken stock and herbs. Served with candied apples, crème fraiche, bacon and chives.
SMOKEY BLACK BEAN
Pureed black bean soup cooked with a ham bone and aromatics. Garnished with mexican creme, cilantro and lime.
SWEET CORN AND MUSHROOM
Roasted corn soup served with forest mushroom medley, roasted garlic chips creme fraiche and thick cut applewood bacon.
Tuscan style soup with white beans, carrots, celery, leeks, tomatoes, potatoes and shredded kale. Topped with pesto, parmesan and croutons.
SALMON AND LEEK CHOWDER
NORTHERN WHITE BEAN
WHITE GAZPACHO WITH TOMATO GRANITE
Chilled soup with cauliflower, cucumber, pinenuts, shallots and bread. Topped with a shaved tomato ice and lemon oil.
Chilled potato, fennel and leek based soup with blonde chicken stock. Garnished with chives and truffle oil.
GOLDEN BEET GAZPACHO
Roasted heirloom beet soup with cucumber, garlic and sherry vinegar. Garnished with Chioggia beets, avocado, chives and lemon oil.
Chef’s seasonal fresh fruit sorbet served as a palate cleanser. Please specify if you want this course added.
MAIN EVENT SEAFOOD
POTATO FLAKE CRUSTED HALIBUT
Potato crusted Alaskan halibut served over cauliflower puree, julienne zucchini, yellow squash, carrots, red onions and lemon/dill beurre blanc.
Whole Farroe Island salmon wrapped in puff pastry and Pernod creamed spinach. Served with buttermilk mashed potatoes and green bean bundles.
SALMON AND HEIRLOOM BEETS
Pan seared Farroe Island salmon served over Chioggia striped beets and vegetable consommé broth. Finished with lemon oil and beet micro greens.
Sous- vide North Pacific swordfish topped with finely diced fried croutons, shallots, capers, lemon segments and fresh parsley. Served with a creamed spinach twice baked potato.
PINK GROUPER VERA CRUZ
Pan seared California grouper served with a fresh tomato stew with green olives, anchovies, capers and garlic. Served over spinach-cilantro rice.
SCALLOPS WITH TRUFFLE-CORN PUREE
TUSCAN SHRIMP AND SCALLOPS
Jumbo Mexican shrimp and Jumbo scallops flambeed in Pernod liquor with cherry tomatoes, spinach, basil and cream. Served over house made fresh spinach fettuccini.
Sous- vide Maine lobster tail meat with fresh “sparky red hybrid cherry tomatoes” garlic, chile flake, lemon basil and local extra virgin olive oil. Served over fresh bucatini pasta.
MAIN EVENT BEEF
NEW YORK STRIP AND SHRIMP
Prime New York strip with jumbo Mexican shrimp with creamy garlic sauce. Served with petite fondant potatoes, broccolini spears, roasted patty pan squash and local micro greens.
FILET AND CRAB OSCAR
Spice rubbed prime beef tenderloin topped with jumbo lump crab legs, asparagus tips and hollandaise sauce. Served with buttermilk mashed potatoes and parmesan stuffed tomato.
BEEF TENDERLOIN AND SYRAH SAUCE
Center cut prime beef tenderloin topped with sauteed mushroom medley, duchess style potatoes, slivered asparagus tips, silky red wine Syrah sauce and crispy onion straws.
HANGER STEAK DIANE
Prime butchers cut with classic pan sauce flambéed brandy, mustard, tomato paste, shallots, worcestershire and beef stock. Served with fondant potatoes and broccolini florets. Only recommended med rare.
HAWAIIAN STYLE RIB-EYE
Pineapple and soy marinated prime rib-eye steak served a sweet potato mash, sesame oil sautéed red cabbage and sweet soy glaze.
AMERICAN WAGYU SIRLOIN
Premium cut sirloin topped with a Cambozola blue cheese and chive butter. Served with duo gratin potato and honey glazed carrots.
ADOBO RUBBED FLANK STEAK
Prime whole flank steak marinated in a Mexican red chile paste. Served with cilantro/ lime rice and calabacitas. (zucchini, green chile and corn)
BALSAMIC AND BROWN SUGAR SHORT RIBS
Linz braised bone out short ribs with red wine, brown sugar, balsamic and aromatics. Served over a root vegetable mash and broccolini spears.
SKIRT STEAK PINWHEELS
Thinly pounded skirt steak rolled with parmesan cheese, parsley and lemon zest. Served with white cheddar/garlic mash and julienne vegetables.
Braised prime brisket with red wine, beef stock, bacon, pearl onions, carrots and mushrooms. Served over rosemary Spätzle dumplings and parsley.
SOUTHWESTERN PORK LOIN
Kurobuta heritage pork loin stuffed with a cornbread, celery onions and chorizo. Served with a butternut squash puree, apple Pico de Gallo and red pepper jelly.
LAMB CHOPS AND WHITE BEAN SALAD
Double thick cut Colorado lamb chops served over cannellini beans, fresh arugula greens and walnut/ arugula pesto vinaigrette. Tossed with oven roasted tomatoes and broken garlic toast point croutons.
MAIN EVENT POULTRY
CHICKEN COQ AU VIN
Slow braised boneless skin on chicken thighs with bacon, pearl onions, carrots, mushrooms, chicken stock and red wine. Served over rosemary spätzle. ( pasta style dumpling )
Sauteed chicken breast with white wine lemon sauce and pickled vegetable medley. Served with a stuffed zucchini boat with fresh breadcrumbs, tomatoes, pinenuts, parmesan cheese and fresh herbs.
CHICKEN AND SAUSAGE SCARPARIELLO
Tuscan style chicken thighs with sweet Italian sausage, fingerling potatoes, sweet cherry peppers and lemon. Served over creamy polenta.
SALTIMBOCCA ALLA ROMANA
Prosciutto and fresh sage wrapped chicken breast with marsala sauce. Served with duchess potatoes and sauteed broccoli rabe.
CHICKEN WITH SUNDRIED TOMATOES
Pan seared chicken breast simmered in a cherry tomato cream sauce with garlic, basil, spinach and chicken stock. Served over fresh spinach pasta.
LEMON ARTICHOKE FRANCESE
Egg battered chicken breast with artichoke, capers, shallots, chicken stock and white wine sauce. Served with polenta and grilled broccolini spears.
DUCK BREAST AL' ORANGE
Canadian “Maple Leaf” duck breast with a classic orange gastrique sauce, fondant potato, grilled asparagus tips and cranberry/port wine compote.
WILD RICE STUFFED QUAIL
” D’artagnan ” partially deboned whole quails stuffed with wild rice and vegetable medley. Served with a chicken demi glaze.
TABLESIDE FLAMBE DESSERTS
Fresh Bing cherries flambéed with cherry kirsch liquor and cherry juice. Served over French vanilla ice cream.
A combination of vanilla, chocolate and strawberry ice cream served over vanilla cake with flambeed egg white meringue.
SPICE CAKE WITH STICKY COCONUT ICING
FLOURLESS CHOCLATE CAKE
PEAR AND APPLE CRISP
Diced pear and apple with cinnamon and brown sugar sauce. Topped with a pecan/oatmeal streusel and French vanilla ice cream.
CLASSIC CARROT CAKE
Crushed pineapple, shredded carrot and walnut cake. Served with buttercream icing and butter pecan ice cream.
BRANDIED BANANA PARFAITS
Layers of banana custard, vanilla shortbread, flambeed fresh bananas and whipped cream. Served with crumbled peanut brittle.
Layered dessert with ladyfingers dipped in limoncello, lemon curd custard and fresh whipped cream. Dusted with powdered sugar.
SALTED CARAMEL PANNA COTTA
CHOCOLATE CHIP COOKIE AND MILK
Best ever freshly baked double chocolate chip cookie with ice cold milk.
DARK CHOCOLATE LAVA CAKE
“Guittard” 63% cacao chocolate cake baked with a liquid center.
Served with French vanilla ice cream.
KEY LIME PIE
Fresh citrus custard pie with double thick graham cracker crust. Served with macerated strawberries and whipped cream.
HOUSE-MADE ICE CREAM AND SORBET
Flavors change on weekly basis. Please ask for seasonal selections.
Red Velvet Cake
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