Seasonal Dinner Menus

These are the menus we've been running for our private dinners, and a few brunches. Contact us for catering, and for our many other services. We can adjust these in any way that you like!


"Taste of France"



Roulade (Puff pastry) of Ratatouille, and Prosciutto


Nicoise Salad - Bibb lettuce, green beans, hard boiled eggs, boiled potatoes, tomatoes, anchovies, kalamata olives, and seared ahi tuna, with a roasted tomato vinaigrette.



Rack of Lamb - Rack of lamb, served with potatoes grand mere, a sage brown butter, and creamed spinach.



Julia Child's Clafoutis, served with vanilla ice cream, a seasoned powdered sugar, and chiffonade mint.



"Classic Italian"




Italian Charcuterie Board: Everyone's favorite. 3 meats, 3 cheeses. (3 kinds of salumi, burrata, asiago, gouda) Brulee pears, roasted peppers, olives, nuts, crackers...etc.. Basically a very approachable nice charcuterie board. Served with house-made focaccia.

Buratta: A garlic brioche with a roasted tomato chimichurri, basil, fresh tomatoes, fresh garlic



Prosciutto Wrapped Scallops: Scallops Wrapped in prosciutto, served with a brown-butter swiss chard, and parsnip mash. Balsamic Vinaigrette.



Graham Cracker Cannolis: Stuffed with marshmellow cream




"Sabor Andeano"




Picada: Kind of a Argentinean appetizer board. Fried Huminta Fritters, Crackers, Cheeses, Various Salami...etc. Feta cheese, pickled vegetables, warm bruleé pears...


Served with a mixed green salad of tomatoes, celery, and paneer cheese. With a roasted tomato vinaigrette.



Lomo Saltado: A Sirloin marinated in Aji rojo, grilled and served with rice pilaf, slow cooked potatoes, and Sarsa Boliviana.



Blueberry Empanada: Deep fried blueberry empanada, with butterscotch ice cream.



"New American Casual"




 Oysters of the day:  Oysters, served with lemons, mignonette, and cocktail sauce

Bread basket: Olive oil cake w/ whipped butter


Appetizer Salad: Mixed Greens, tomatoes, celery with a lemon/thyme vinaigrette


Pan Seared Barramundi : Served with roasted vegetables, sweet potato gnocchi, garden pistou



Loganberry Panna Cotta: Tempered chocolate, whipped cream

Brunch Menus this Month


Option 1:


A fruit tower

Roasted Tomato/spinach Tartiflette with Balsamic Glaze

Belgium Waffles 

Scrambled Eggs of Creme Fraiche and Dill

Smoked Trout Dip and Chips

Avocado Toast



Option 2:

Fruit Cocktail

Smoked Salmon Scramble w/ Capers, Cheese and Roasted Vegetables

English Muffins with fix'ins' (fig jam, butter)

Sweet Potato/Pumpkin Muffins and Jam

House-made Cinnamon Rolls

Arugula Salad w/ Toasted Pine nuts, Candied Strawberries, Parmesan Cheese 

*Visit our photo gallery to see photos of some of these!