Sit Down Plated Dinner
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.
SIT DOWN PLATED MENU
LOCAL FARMERS BOARD
A medley of following selections:
Boursin Cheesecake Bites with Green Grape Salsa
Fresh Mozzarella, Heirloom tomatoes and Basil Pesto
Crispy Prosciutto Wrapped Asparagus Spears
Bruschetta with Garlic-Rappini and White Bean Puree
SMOKED SALMON TARTARE
Finely diced Nova Scotia smoked salmon with local olive oil and lemon juice. Decoratively arranged with capers, hard boiled eggs, red onions and toast points. Topped with mascarpone cheese and fresh chives.
COD AND CRAB CAKES
Fresh Alaskan crab and cod mixed with cornbread, green onions, mayonnaise, lemon and old bay seasoning. Served with a caper remoulade sauce and lemons.
MEXICAN SHRIMP AND GRITS
AHI TUNA NAPOLEON
POLENTA AND FOREST MUSHROOMS
MEATBALLS AND POTATO
Pan seared beef and pork meatballs with fresh tomato pomodoro sauce. Served with a mini potato gratin and shredded parmesan curls.
CRAB STUFFED JUMBO SHRIMP
Jumbo Mexican shrimp stuffed with lump crab meat, green onions, mustard, garlic, lemon and cornbread. Served with a lemon and chive buerre blanc.
ASPARAGUS AND PARMESAN FLAN
Panko crusted asparagus spears with parmesan custard, fresh asparagus pesto and local micro greens.
SEA SCALLOPS AND BRUSSEL SPROUTS
Our signature Caesar dressing with baby romaine hearts, cornbread croutons, shaved parmesan cheese and a splash of lemon.
Seasonal greens with yellow beets, green beans, black olives and boursin cheese croutons. Tossed with a sherry- mustard and tarragon vinaigrette.
LAYERED SUMMER SALAD
Layers of cherry tomatoes, roasted corn, striped bell peppers, charred red onions, toasted farro grain, pepitas and Arizona microgreens.
Served with a fresh herb vinaigrette.
SHAVED SQUASH SALAD
KALE AND QUINOA SALAD
Shredded organic kale and quinoa with grapes, slivered almonds, dried cranberries and red bell peppers. Tossed with a honey- mustard vinaigrette.
WINTER GREEN SALAD
Seasonal winter greens tossed with candied pecans, dried cherries, sliced apples and blue cheese. Served with a cinnamon honey vinaigrette.
GRILLED CHERRY TOMATO AND BIBB SALAD
ARUGULA AND ENDIVE SALAD
Baby arugula and Belgian endive with sliced pears, red onions, toasted pine nuts, domestic blue cheese and crispy pancetta. Tossed with a shallot and white balsamic vinaigrette.
HOT AND COLD SOUPS
CAULIFLOWER AND BRIE
SPICY COCONUT, CARROT, AND CUMIN
CURRIED BUTTERNUT SQUASH AND APPLE SOUP
SMOKEY BLACK BEAN SOUP
Pureed black bean soup cooked with a ham bone and aromatics. Garnished with mexican creme, cilantro and lime.
SWEET CORN AND MUSHROOM SOUP
Roasted corn soup served with forest mushroom medley, roasted garlic chips creme fraiche and thick cut applewood bacon.
MANHATTAN STYLE CLAM CHOWDER
SALMON AND LEEK CHOWDER
NORTHERN WHITE BEAN SOUP
CHILLED TOMATO AND WATERMELON GAZPACHO
Heirloom tomatoes, watermelon, mint and English cucumbers.
Served with lemon scented croutons.
Chef’s seasonal fresh fruit sorbet served as a palate cleanser. Please specify if want this added.
MAIN EVENT SEAFOOD
POTATO CRUSTED HALIBUT
ARIZONA SALMON WELLINGTON
WILD SALMON AND ARTICHOKE RISOTTO
Pan seared Farroe Island salmon served over a fennel and artichoke risotto. Topped with baby field greens with local olive oil and lemon.
SEABASS WITH LEMON- DILL SAUCE
PINK GROUPER VERA CRUZ
SCALLOPS WITH TRUFFLE-CORN PUREE
TUSCAN SHRIMP AND SCALLOPS
MAIN EVENT BEEF
PRIME BEEF TENDERLOIN
NEW YORK AND CREAMY GARLIC SHRIMP
NEW YORK STRIP LOIN
FILET AND CRAB OSCAR
HAWAIIAN STYLE RIB-EYE
FLAT-IRON STEAK WITH MUSHROOMS
MEDITARANIAN RACK OF LAMB
ITALIAN BRAISED SHORT RIBS
ITALIAN STYLE BEEF BRACIOLE
FRENCH ONION SALISBURY STEAK
CLASSIC BEEF BOURGUIGNON
MAIN EVENT CHICKEN
CHICKEN SALTIMBOCCA ROMANO
AIRLINE CHICKEN BREAST WITH BACON AGRODOLCE
SPINACH AND RICOTTA CHICKEN
CHICKEN AND SHAVED ZUCCHINI SALAD
LEMON ARTICHOKE CHICKEN
CHICKEN WITH SUNDRIED TOMATOES
CHICKEN COQ AU VIN
TABLESIDE FLAMBE DESSERTS
AUTUMN SPICE CAKE WITH STICKY COCONUT ICING
FLOURLESS CHOCOLATE TORTE
MIXED BERRY COBBLER
TRIPLE CHOCOLATE BREAD PUDDING
BRANDIED BANANA PARFAITS
PEANUT BUTTER AND RASPBERRY TIRAMISU
SALTED CARAMEL PANNA COTTA
PEAR AND APPLE CRISP
RED VELVET OREO LAVA CAKES
PEANUT BUTTER AND STRAWBERRY ICE CREAM SANDWICH
"YOGURTOLOGY" FROZEN YOGURT CUPS
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Hot and Cold Soups
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Please specify if you would like the Chefs seasonal sorbet served as a palate cleanser.
Main Event Seafood
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Main Event Beef
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Main Event Chicken
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Tableside Fambeed Desserts
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Check out our additional desserts menu by clicking below
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