Dinner Soirée

​​Soups:

 #327 Wild Cream of Mushroom 

Pureed wild mushrooms intermingled in cream and black truffle butter topped with toasted onions

 

#328 Butternut Squash Crab

Creamed butternut squash complimented by hints of ginger, nutmeg and cumin topped w/ succulent jumbo lump crab

 

#329 Spicy Lentil Florentine 

Lentils in chorizo sausage w/ spinach, dijon, rosemary, onion & garlic

 

#330 Crème de Flur

Creamed cauliflower, lemongrass, goat’s milk, butter and potato with a roasted floret

 

#331 Lobster Bisque

Luscious lobster bathed in a rich & creamy smooth savory bisque 

 

#332 Spicy Thai 

Thai green chiles, onions and carrots in a coconut milk with shrimp and topped with pickled seaweed 

 

#333 Poseidon’s Stew 

Succulent chunks of orange roughy, jumbo shrimp and lobster in a savory vegetable consume accented with green onions and carrots 

 

Entrees:

 #434 The Filet

Pasture-Raised & Grass Fed 10oz. Filet Mignon, wet aged for maximum flavor and tenderness accompanied by honey garlic lemon curd Green Beans and whipped Mashed Potatoes (Please specify level of doneness with this number selection)

 

#435 Free Range

Young semi boneless free range poussin filled with turkey duxelles accompanied with whipped Sweet Potatoes and sautéed Spinach 

 

#436 Poached

Cod poached in a butter, dill and garlic bath anchored by Gnocchi and Spinach  topped with a gorgonzola béchamel ( Vegetarian - request no Cod at booking)

 

#437

Veg Di Portobello

Grilled Portobello Mushroom filled with mushrooms & minced black beans,  fire roasted vegetables in sherry & balsamic vinegar with whipped Mashed Potatoes (Vegetarian & Vegan )

 

#438 Canyon Ridge

Braised Bison in Grenache wine, apples, celery, onions and carrots with Roasted Brussels Sprouts and whipped velvety smooth Mashed Potatoes 

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#439 On The Lamb

Grilled tender New Zealand  lamb chops dressed with caramelized pears, apples and dates, accompanied  by creamy corn pudding and Brussels Sprouts roasted in white wine & bacon drippings

#440  Mandarin Salmon 

Center cut salmon steak glazed with mandarin ginger, butter kissed Bok Choy and lychee coconut jasmine rice

(Vegan/Vegetarian - Substitute with tofu at booking)

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#441  East/Asian Palette

Korean Sweet Potato Noodles, bountiful stir fry vegetables with Jumbo shrimp in a sweet tangy sauce, Japanese seaweed salad and  Chinese crab Rangoons

 (Vegan or Vegetarian - request substitute at booking)

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#442 Mediterranean Holiday

Pan seared Sea Bass blanketed over 3 cheese polenta, roasted peppers, zucchini and squash, topped off with red salmon caviar 

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#443 Wine & Roses

Braised beef short ribs in red wine and rosemary with whipped mashed potatoes

and brussel sprouts

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#444 Duck Duck Confit

Two tender culver vegetarian fed duck legs, skillet prepared in butter and herbs with whipped sweet potatoes and baby broccoli

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 Note: Please inform of any Vegetable Substitutions and any allergies 

 

​Desserts:

 #542 Cheese Cake Tart

Blended cream cheese, mascarpone and English Devonshire cheese in a sweet graham cracker crust topped with Meyer lemon curd

 

#543 Caramel Apple Pound

Warm butter pound cake with an apple butter center, drizzled with salted caramel sauce

 

#544 24K Cheese Cake

Tall NY style cheese cake blanketed with edible 24K Gold 

 

#545 Chocolate Ganache Cake

Moist triple chocolate cake topped with creamy chocolate ganache

 

#546 Strawberry Shortcake

Sweet buttery biscuit between layers of fresh strawberries and  crème 

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​#547 Vanilla Cake

Light and fluffy dairy & gluten free vanilla bean cake between layers of vegan frosting. 

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#548 Bananas Foster Crème

Sautéed bananas in rum, butter and sugar neatly immersed in creamy vanilla with a caramelized sugar coating (Gluten Free)

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#549 Jamaican Black Cake

Delightfully moist cake infused with Appleton Rum soaked cherries, orange, raisins, pineapple, coconut and spices

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​#550 Fresh Mixed Berries with Vegan whipped cream 

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