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"

 

Appetizers:

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.

 

Entree:

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

 

Dessert:

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

 

 

"Classic Italian"

 

 

Antipasto:

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

 

Entree:

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

 

Dessert:

Graham Cracker Cannolis: Stuffed with marshmellow cream

 

 

 

"Sabor Andeano"

 

 

Antojitos:

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.

 

Cena:

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

 

Postre:

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

 

 

"New American Casual"

 

 

Appetizers:

 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

 

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

 

Dessert:

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!