Some menus from recent events.

All menu items are seasonal and based on availability. 

 

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On the table-  We often set each table with a basket of assorted breads and our signature “phat” butters— sweet and/or savory compound butters

 

 

1

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First

Pan fried calamari, crispy shallots, garlic, ginger, peppers, lemony aioli

 

Main

Chili rubbed Bavette steak with roasted beets, balsamic onions, chimichurri, 

Crispy smashed potatoes, roasted carrots with honey butter & dukkah

 

Cheese course

Three stellar cheeses: something creamy, something aged & something blue, 

rustic crackers, candied nuts, chocolate truffles

 

Dessert

Strawberry shortcake

Press-pot coffee, assorted teas, cream and sugar served table-side

 

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2

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First

Prosciutto wrapped scallops, mixed greens, Sungold tomatoes, farro and herbs

 

Main

Smoked beef brisket, au jus

Cedar plank salmon

Cauliflower mashed potatoes

Crispy Brussels sprouts, warm bacon vinaigrette

 

Dessert

Triple chocolate layer cake— dark, malted milk, and white

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3  Gentleman's Dinner

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First

Sweet bourbon glazed pork belly, jalapeño apple slaw

 

Main

Grilled tomahawk steak, Yukon-parsnip puree, charred rappini

Sesame crusted Ahi tuna, crispy shallots, sweet soy

Little gem and baby kale salad, croutons, parmesan and lemony garlic vinaigrette

 

Dessert

Mocha fudge cake

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4  Anniversary Party

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First

Lobster bisque, brown butter seared lobster, basil oil

 

Main

Roasted leg of lamb, leek and onion compote

Roasted baby potatoes, carrots, garlic and herbs

Grilled eggplant, tahini garlic dressing

 

Dessert

Coeur à la Crème with red wine poached strawberries

 

 

5  Vegetarian

 

Burrata caprese salad, heirloom tomatoes, cucumber, stone fruit, basil oil, balsamic (veg)

Vegetable towers with smoked red pepper sauce, rosemary skewers (veg)

   portobello mushroom, eggplant, bell pepper, spinach, mozzarella

Sweet corn fritters (veg)

Roasted cauliflower risotto (veg)

 

Dessert

Strawberry peach galette

 

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6  Whole Pig Roast

 

Hors d'Oeuvres

Grilled bruschetta skewers, ricotta pesto

Bacon wrapped dates

Grilled oysters, lemon parsley butter

 

Mains

Box roasted whole pig

Summer corn and tomato salad

Potato salad, rustic mustard and pickles

Pepper pot pinto beans with ham hock

Yellow rice with quinoa and einkorn

Grilled little gem caesar, buttermilk blue cheese dressing

Warm tortillas and flatbreads

 

Dessert

Peach cobbler, vanilla bean ice cream

 

 

7  Seafood

Hors d'Oeuvres

Deviled eggs with smoked trout

Artichoke and olive tapenade on crostini

Assorted cheeses, fruits and nuts

 

First Course

Scallops crudo, citrus and chilis

 

Second Course

Pacific rockfish with leeks, mushrooms and clams in a light buttery broth

 

Intermezzo

Champagne-peach granita

 

Third Course

Pan seared halibut, summer corn and leeks, creamy polenta

Summer harvest salad

 

Fourth Course

Blackberry honey polenta cake with honey creme anglaise

 

 

 

8  Summer Fish Fry

 

Hors d'Oeuvres

Deviled eggs with fish roe and herbs

Peel and eat shrimp, rustic cocktail sauce

Smoked trout country pate on crostini

 

Mains

Cornmeal crusted fried fish-- catfish, cod, salmon, tilapia

   Tartar sauce, hot sauce and remoulade for dipping

Spicy fried buffalo cauliflower bites

Crispy potato wedges, parmesan, garlic and herbs

Corn on the cobb

Southern greens with smoked turkey

Cole slaw

Cheddar corn muffins

 

Dessert

Watermelon and cantaloupe sorbets

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9

 

Buffet Dinner 

Farmers market salad with farro, apples, walnuts, and chevre

Smoked baby back ribs

Rosemary garlic chicken

Root vegetable gratin

 

Family-style Dessert

Strawberry cheesecake sugar cookie cups

Pear cardamom cupcakes with pecan praline

Seasonal fruit skewers

Chocolate truffles

 

 

10

 

First Course 

Pear gorgonzola salad with fig dressing

 

Main 

Cabernet braised beef short ribs, horseradish mashed potatoes, roasted carrots

 

Dessert 

Fig and walnut tart

 

 

 

11

 

First

Pan seared calamari, sungold tomatoes, herbs and baby greens

 

Second

Grilled lamb lollipops with herbed caper salsa verde

 

Intermezzo

Pomegranate Prosecco Granita

 

Third

Coq au vin

Parmesan mashed potatoes

Wilted winter greens, warm bacon vinaigrette

 

Fourth 

Tiramisu trifle