Private Dinner Menu
Shared Appetizers
Cheese & Charcuterie Board
Chef’s selection of local, domestic, imported cheeses, & salami with accoutrements
Brussels Sprouts GF, DF, V+
Agave-sriracha lime glaze, beet hummus, pickled onion, almonds
Roasted Asparagus GF
Local hazel dell mushroom, shaved parmigianno reggiano, balsamic
First Course
Choice of
The Original Tomato Soup GFO, V
Petite grilled goat cheese sandwich, tuscan olive oil
Citrus Avocado Salad V+, GF
Organic spring mix, arugula, cara cara & blood orange, avocado, fennel, almonds, blood orange basil vinaigrette, polenta croutons
Second Course
Choice of
Rosemary Roasted Chicken GF, DFO
Fire roasted chicken breast and confit thigh, garlic mashed potatoes, spring vegetables, proscuitto di parma whole grain mustard sauce
Grass-Finished Wagyu Ny Strip GF
Garlic mashed potatoes, asparagus, cabernet butter
Grilled Mahi Mahi* GF
Lyonnaise fingerling potatoes, snap pea, fava, roasted carrot, whole grain mustard beurre blanc
Vegetable Tasting V+, GF
English pea & fava crostini, grilled local hazel dell trumpet mushroom, roasted sea salt asparagus, honey cardamom carrot, quinoa salad, sesame chile snap peas
Gnocchi Bolognese
House made gnocchi, grass-finished beef and pork, aromatics, san marzano tomatoes, cream, parmigiano reggiano
Pan Seared Sea Scallops* GF
Wood roasted butternut squash, bacon lardon, shallots, champagne-crème fraîche pan sauce, chives
Third Course
Dessert Bites
Assorted offerings
Shared Appetizers
Cheese & Charcuterie Board
Chef’s selection of local, domestic, imported cheeses, & salami with accoutrements
Brussels Sprouts GF, DF, V+
Agave-sriracha lime glaze, beet hummus, pickled onion, almonds
Roasted Asparagus GF
Local hazel dell mushroom, shaved parmigianno reggiano, balsamic
First Course
Choice of
The Original Tomato Soup GFO, V
Petite grilled goat cheese sandwich, tuscan olive oil
Citrus Avocado Salad V+, GF
Organic spring mix, arugula, cara cara & blood orange, avocado, fennel, almonds, bloodorange basil vinaigrette, polenta croutons
Second Course
Choice of
Rosemary Roasted Chicken GF, DFO
Fire roasted chicken breast and confit thigh, garlic mashed potatoes, spring vegetables, proscuitto di parma whole grain mustard sauce
Grass-Finished Angus Tenderloin GF
Garlic mashed potatoes, asparagus, cabernet butter
Grilled Mahi Mahi* GF
Lyonnaise fingerling potatoes, snap pea, fava, roasted carrot, whole grain mustard beurre blanc
Vegetable Tasting V+, GF
English pea & fava crostini, grilled local hazel dell trumpet mushroom, roasted sea salt asparagus, honey cardamom carrot, quinoa salad, sesame chile snap peas
Gnocchi Bolognese
House made gnocchi, grass-finished beef and pork, aromatics, san marzano tomatoes, cream, parmigiano reggiano
Third Course
Dessert Bites
Assorted offerings