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 please.
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 and Balsamic
Bruschetta with Garlic-Rappini, White Bean Puree on Ciabatta.
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
A combination of fresh Alaskan crab and Maryland cod with green onions, cornbread, aioli sauce, lemon and old bay seasoning. Served with a fried caper remoulade sauce and lemon wedges.
Panko crusted risotto balls stuffed with bolognaise meat sauce. Served with marinara sauce, parmesan cheese and parsley.
MEXICAN SHRIMP AND GRITS
Baked oysters filled with creamed spinach with a hint of Pernod liqueur parmesan cheese and breadcrumb topping. Served with fresh lemon.
AHI TUNA NAPOLEON
POLENTA AND FOREST MUSHROOMS
Pan seared crispy polenta cakes topped with a sauteed mushroom medley, shallots, sherry, parsley and a hint of cream.
THE ITALIAN FLAG
A trio of Italy’s best pasta sauces served as a sampler: fusilli with fresh pomodoro tomato sauce, house made ricotta gnocchi with alfredo sauce and bowtie with basil pesto.
CRAB STUFFED JUMBO SHRIMP
Jumbo Mexican shrimp stuffed with lump crab meat, green onions, mustard, garlic, lemon and breadcrumbs. Served with a lemon and garlic sauce.
ASPARAGUS AND PARMESAN FLAN
Panko crusted asparagus spears with parmesan custard, fresh asparagus pesto and local micro greens.
SEA SCALLOPS AND BRUSSEL SPROUTS
Jumbo dry packed scallops served with sautéed brussel sprout leaves, thick cut bacon, caramelized apples, butternut squash puree and apple gastrique.
Foie Gras Torchon
TABLESIDE CAESAR SALAD
Our signature Caesar dressing prepared with baby romaine lettuce, shaved parmesan cheese and cornbread croutons. Finished with a splash of lemon.
THE FARMERS GARDEN
Seasonal greens with yellow beets, green beans, black olives and boursin cheese croutons. Tossed with a sherry- mustard and tarragon vinaigrette.
WARM SPINACH AND BACON
Slightly wilted baby spinach with a hot bacon vinagrette, sliced button mushrooms, hard boiled eggs, bacon bits and heirloom tomatoes.
YELLOW BEETS AND PEARS
Roasted yellow beets with Anjou pears, candied walnuts, feta cheese and fall greens. Tossed with cranberry vinegar and lime oil vinaigrette.
KALE AND QUINOA
Shredded organic kale and quinoa with grapes, slivered almonds, dried cranberries and red bell peppers. Tossed with a honey- mustard vinaigrette.
Seasonal winter greens tossed with candied pecans, dried cherries, sliced apples and blue cheese. Served with a cinnamon honey vinaigrette.
BOSTON BIBB WEDGE
Boston bibb wedge tossed with sliced red onions and domestic blue cheese. Topped with a char grilled cherry tomato skewer and buttermilk white cheddar dressing.
ARUGULA AND ENDIVE
Baby arugula and Belgian endive with sliced pears, red onions, pine nuts, cotija 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
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. Finished with basil 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.
White Bean, Escarole and Tuna
Chicken stock-based soup with wilted bitter greens, parmesan cheese, cannellini beans and olive oil poached yellow fin tuna.
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, squash, carrots, red onions and lemon/dill beurre blanc.
ARIZONA SALMON WELLINGTON
Individual Farroe Island salmon fillets wrapped in puff pastry and creamed spinach. Served with julienne vegetables and a cactus emblem.
SALMON AND ENGLISH PEA RISOTTO
Pan seared Farroe Island salmon served over lemon risotto with leeks and fresh peas. Topped with baby greens with local olive oil.
SEABASS WITH LEMON- DILL SAUCE
Pan seared Chilean sea bass served over a purple potato puree, roasted baby spice rubbed carrots and lemon dill/beurre blanc.
PINK GROUPER VERA CRUZ
Pan seared California grouper served with a fresh tomato stew with green olives, anchovies, capers and cilantro. Served over spinach-cilantro rice.
SCALLOPS WITH TRUFFLE-CORN PUREE
TUSCAN SHRIMP AND SCALLOPS
Jumbo Mexican shrimp and scallops sauteed with cherry tomatoes, baby spinach, garlic, basil and cream. Served over fresh spinach fettuccini.
White Bass and Creamy Polenta
MAIN EVENT BEEF
BEEF TENDERLOIN WITH SYRAH SAUCE
Center cut “Harris Ranch” beef tenderloin topped with braised shallots and forest mushrooms, potato puree, asparagus tips and red wine Syrah sauce.
NEW YORK AND CREAMY GARLIC SHRIMP
Charred “Kansas City”strip steak topped with Mexican shrimp in a creamy garlic-white wine sauce. Served with fondant potatoes and broccolini.
PRIME NEW YORK STRIP
“Snake River”strip loin served over roasted sweet potatoes, crimini mushrooms, and brussel sprouts. Topped with a charred green onion chimichurri sauce.
FILET AND CRAB OSCAR
Grilled “Harris Ranch” tenderloin topped with jumbo lump crab legs, asparagus tips, and hollandaise sauce. Served with a Yukon gold hasselback potato and parmesan stuffed tomato.
HAWAIIAN STYLE STRIP LOIN
Pineapple and soy marinated “Niman Ranch” New York steak served over a sweet potato mash, sesame oil sautéed red cabbage and yuzu-soy glaze.
CHORIZO AND CORNBREAD PORK TENDELOIN
“Heritage” pork loin stuffed with cornbread, celery, onions and local chorizo stuffing. Served with a butternut squash hash and apple Pico de Gallo.
FLAT-IRON STEAK WITH MUSHROOMS
Grilled “Angus” flat-iron steak with mushroom chasseur sauce, whole baby honey glazed carrots and green chile mac/ cheese.
RED WINE BRAISED SHORT RIBS
Bone-out braised “Linz” short ribs with red wine, stock, carrots, celery and onion. Served over a root vegetable mash and broccolini spears.
SKIRT STEAK PINWHEELS
Thinly pounded flank steak rolled with parmesan cheese, parsley and lemon zest. Served with boursin and buttermilk mashed potatoes and vegetables.
FRENCH ONION SALISBURY STEAK
House ground burger patty with a braised onion and mushroom sauce. Served over a parmesan crusted toast point with smashed Yukon gold potatoes and French green beans almondine style.
CLASSIC BEEF BOURGUIGNON
Red wine braised prime chuck roast with bacon, pearl onions, carrots, and mushrooms. Served over a rosemary spätzle ( dumpling style pasta )
Mediterranean Rack of Lamb
MAIN EVENT "RED BIRD" CHICKEN
Stuffed chicken breast stuffed with classic sausage and cornbread stuffing. Served with boursin cheese mashed potatoes, asparagus tips and chicken a jus sauce.
CHICKEN SALTIMBOCCA ROLLATINI
Pounded and rolled chicken breast with prosciutto ham, sauteed spinach, fresh sage and marsala sauce. Served with a crispy polenta cake and garlic rappini.
CHICKEN BREAST WITH BACON AGRODOLCE
Roasted skin-on chicken breast with sweet and sour bacon demi glaze. Served with wild rice pilaf and French green beans almondine.
CHICKEN PARMESAN ROLLATINI
Breaded and stuffed chicken breast with spinach, ricotta, mozzarella and marinara. Served with and house made spinach fettuccini.
CHICKEN AND SAUSAGE SCARPARIELLO
Tuscan style marinated and roasted chicken leg, thigh and Italian sausage Served over rosemary Yukon gold potatoes, sweet cherry peppers and lemon/white wine sauce.
LEMON ARTICHOKE CHICKEN
Egg battered chicken breast with artichoke, capers, shallots, white wine. Served with wild rice mushroom pilaf and charred broccolini spears.
CHICKEN WITH SUNDRIED TOMATOES
Pan seared chicken breast topped with a tomato, basil, garlic and white wine cream sauce. Served over spinach fettuccini
CHICKEN COQ AU VIN
Slow braised bone-in chicken thighs with red wine, pearl onions, carrots, mushrooms and chicken stock. Served over a rosemary spätzle style pasta.
TABLESIDE FLAMBE DESSERTS
AUTUMN SPICE CAKE WITH STICKY COCONUT ICING
FLOURLESS CHOCOLATE TORTE
MIXED BERRY COBBLER
CHOCOLATE PECAN PIE
Classic pie crust baked with “Ghirardelli” chocolate filling, toasted pecans and fresh bourbon whipped cream.
BRANDIED BANANA PARFAITS
PEANUT BUTTER AND RASPBERRY TIRAMISU
SALTED CARAMEL PANNA COTTA
PEAR AND APPLE CRISP
Apples and pears baked with a golden oatmeal and pecan streusel crust.
Served with French vanilla ice cream.
DARK CHOCOLATE LAVA CAKE
“Guittard” 63% cacao chocolate cake baked with a liquid center.
Served with French vanilla ice cream.
WHITE CHOCOLATE CREME BRULEE
Luxurious white chocolate custard with a hard sugar crust. Served with mascerated fresh strawberries.
"YOGURTOLOGY" FROZEN YOGURT CUPS
Locally source yogurt and sorbet selections served in almond lattice cups. Please ask for flavors
Red Velvet Cake
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