Sample Menus
Before placing your order, please inform your server if a person in your party has a food allergy.
Within this menu listing, items marked with an * are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Late Spring Farewell Dinner
and Reception
Passed Hors d’ oeuvres
Sherry Braised Mushroom Risotto Fritters
Roasted Pepper and Herb Purée
White Truffle Essence
Ancho Glazed Pork Tenderloin
Brioche Crisp, Plum Jam
Jumbo Shrimp Cocktail
Bloody Mary Cocktail Sauce
Presented on the Buffet
Sliced Heirloom Tomatoes, Mozzarella and
Chiffonade of Basil
Extra Virgin Olive Oil and an Aged Balsamic Drizzle
Sliced Herb Marinated Grilled Breast of Chicken
Tomato Concasse, Pineapple and Roasted Red Pepper Salsa
Garlic and Thyme Encrusted Grilled Hanger Steak*
Thinly Sliced and Served with Chimichurri Sauce
Grilled Pencil Asparagus with
Charred Toy Box Tomatoes
Extra Virgin Olive Oil, Fleur de Sel and
Fresh Ground Black Pepper
Miniature Desserts
Lemon Panna Cotta
Lavender Honey and Bluberries
Butterscotch Budino
Sprinkling of Fleur de Sel and Chocolate Shavings
Pavlova Cups
Strawberry Compote, Whipped Cream and Mini Meringues
Autumn Gala Reception & Dinner
Passed Hors d’ oeuvres
Maple Glazed Duck* Breast
on a Sweet Potato Gaufrette
With s Slice of Candied Kumquat, Pomegranate Seed and Chive
Half Moon Canapé of Goat Cheese and Olive Tapenade
Garnished with Slivered Green Olive
Grilled Chicken and Apple Sausage
Served on a Rosemary Flatbread with a
Peach Jam and an Aged Balsamic Drizzle
Rosemary Rubbed Tenderloin of Beef Carpaccio*
Served with a Horseradish Crème Fraiche and a Cabernet Onion Marmalade
Served Dinner
Veuve Clicquot
As Guests Enter the Dining Room Attendants will be Formally Standing at each Guest Table, Presenting a Bottle of Veuve Clicquot Champagne As Guests are Seated, Champagne will be poured In Preparation for a Toast at the Prelude to the First Course
First Course
Gingered Pheasant Consommé with
Chanterelle and Petite Sweet Potato Ravioli
Bowls Presenting the Petite Pasta Pillows Stuffed with the Chanterelle, Sweet Potato,
Goat Cheese and Ricotta Filling will be Served to Each Guest.
The Gingered Pheasant Consommé will be Served, Tableside, Over the Pasta Pillows to Each Guest.
Salad Course
Arugula and Endive with Blood Orange Segments, Honey Crisp Apple,
Toasted Hazelnuts and a Sprinkling of Crumbled Blue Cheese
Dressed with a Dijon Champagne Vinaigrette
Entrée Course
Oven Roasted Halibut
Fish Fumet Risotto, Shitake Mushrooms, Carrot Buerre Blanc, Candied Carrots
Or
Roasted Tenderloin of Beef*
Caramelized Fennel and Yukon Gold Gratin, Wilted Red Kale, and Truffle Cabernet Jus
Vegan Option
Vegan Polenta Cake
Garlic Roasted Baby Spinach, Charred Tomatoes and a Roasted Red Pepper and Herb Jus
Final Course
Honey Spice Cake
With Molasses and Butter Roasted Anjou Pears
Laced with a Light Sweet Milk Caramel
Dusted with Grated Dark Chocolate
Coffee, Decaffeinated Coffee and Tea Forte Teas
Autumn Luncheon Stations
Station One
A Selection of Composed Salads
Heirloom Tomato Panzanella Salad
Extra Virgin Olive Oil and an Aged Balsmaic
Wild Rice Salad with Apricots, Toasted Almonds, Red Grapes and Mint
Fingerling Potatoes with Haricots Vert
Whole Grain Mustard and Tarragon Vinaigrette
Station Two
Duo of Soups
Pumpkin Bisque with a Spiced Crème Fraiche and Toasted Pepitas
Classic Late Harvest Heirloom Tomato Soup
Cheddar Crouton
A Selection of Artisan Breads
An Assortment of Infused Oilve Oils and Flavored Butters
Station Three
Tartines Station
Open Faced French Sandwiches
Black Forest Ham and Brie
Whole Grain Mustard
French Baguette
Sliced Local Pears, Gorgonzola, Toasted Walnuts and Arugula
Cranberry Walnut Bread
Smoked Salmon* with Dill Crème Fraiche
Sliced Cucumbers
Country White
Desserts
Hot Spiced Apple Cider
Warm Cider Doughnut Holes
Miniature Molasses Cookies
Commencement Celebration Dinner
Pre-Set
Heirloom Kumato Black Plum Tomato
Black Pepper Crusted Mozarella
Basil Puree
Crisp Basil
Olive Crostini
Pan Roasted Black Cod
Ragout of Crimini, Shiitake and Maitake Mushrooms with Corn, Sweet Potato and Shallot
Enoki Bundles
Sauteed Spinach
Light Citrus Chive Sauce
Vegetarian Eggplant Rollatini
Tomato Herb Risotto
Asparagus Tips and Heirloom Carrots
Red and Yellow Pepper Puree
Coconut Almond Genoise
Lemon Lavender Gelato
Local Honey Drizzle
Coconut Tuile Cone and Fresh Lavender
Coffee, Decaffeinated Coffee and Herbal Teas
Honorary Awards Dinner
Pre Set Course
Red and Yellow Watermelon and Manchego Stack
Arugula Pesto
Sprigs of Arugula
Entrée Course
Herb Poached Halibut
Kalamata Olive and Tomato Tapenade
Vegetable Saffron Risotto
Red Pepper Coulis
Vegetarian Saffron Risotto Cakes
Red Pepper Colis and Haricots Verts
Dessert Course
Black Pepper Roasted Peaches
Toasted Hazelnut Mousse
Chocolate Dipped Shortbread
Coffee, Decaffeinated Coffee and Herbal Teas
Retirement Dinner Celebration
First Course
Avocado Spring Pea Vichyssoise
Sprigs of Spring Pea Shoots with a
Lemon Lavender Vinaigrette Mist
Second Course
Swiss Chard and Forest Mushroom Tart
Accented by Arugula Dressed with White Balsamic Vinaigrette
Entrée Course
Braised Boneless Shortrib
Aged Balsamic Drizzle
Spring Pea Mashed Potato
Roasted Spring Vegetables of Patty Pans and Zucchini
Dessert Course
Pavlova Nest
Lemon Curd and Fresh Blueberries