Page 13 - SpringSummer2020Brochure

MENU 2 MENU 3

FIRST COURSE FIRST COURSE

HEIRLOOM TOMATO & SUMMER RISOTTO OF TOMATO, CORN & CRAB
WATERMELON SALAD cooked onsite with fresh crab stock, corn milk, & saffron
compressed watermelon, heirloom tomato,
& feta cheese MAIN COURSE

MAIN COURSE GRILLED BEEF TENDERLOIN WITH HERB
COMPOUND BUTTER
OLIVE OIL POACHED HALIBUT classic grilled beef tenderloin steaks with herb & garlic compound
with arugula pistachio pesto butter

OR OR
CHICKEN PICATA PESTO PANKO CRUSTED SALMON
with basmati rice pilaf, asparagus, served with smashed yukon gold potatoes & broccolini
MENU 1 & spring carrots
OR
SIT DOWN
FIRST COURSE OR VEGAN WELLINGTON
PAN SEARED PALM ‘SCALLOP’ wild mushrooms duxel, ”beyond meat”, melted fennel & leeks,
ENGLISH CUCUMBER with ginger carrot puree, crispy leeks, roasted delicata squash, & mushroom liquor
WRAPPED LITTLE GEMS & micro arugula
opal basil, citrus supremes, & DESSERT
champagne vinaigrette DESSERT
DECONSTRUCTED LAVENDER MERINGUE, LEMON CURD &
MAIN COURSE APRUIM & RASPBERRY CROSATA RASPBERRY DESSERT
with vanilla cream lavender meringues, chantilly cream, raspberries, & lemon curd
CEDAR WRAPPED SALMON served with a pine nut & rosemary shortbread
wrapped in cedar sleeves with
lemon zest, parsley & olive oil

OR
BONE-IN PORK CHOP
with grilled plums, halloumi cheese, & sherry dijon plum glaze

SERVED WITH

ROASTED FINGERLING POTATOES & GREEN BEAN BUNDLES
WITH RED PEPPER

OR

LEMONY SUMMER VEGETABLE RISOTTO
naturally vegan & gluten free this entrée dish is filled with summer squashes,
tomatoes, & bright peas

DESSERT

12 RHUBARB CUSTARD TART 13
with basil sable, orange blossom mousse, fennel caramel &, lemon meringue crunch These are sample menus.
We have a wide variety of customizable options available.