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Menus

Feel free to choose from older menus , and as always, special requests are welcome 🙂 . Most dishes can be modified for allergies/dietary restrictions. Not sure where to start? There is an ordering guide at the bottom of this page, and I am happy to help with suggestions too!

Summer 2019

 

GF- gluten free upon request

VEG- Vegetarian, V- Vegan avail.

PESC- Pescatarian

 

Starters

Chef’s favorite meats, cheese, and seasonal fruit and crackers GF

Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF

Coconut marinated chicken tacos with cabbage slaw and chili sauce GF

Hummus Duo of red pepper tahini and garam masala hummus with crudites GF, VEG, V

Citrus shrimp with peach cocktail sauce GF, PESC

Bacon Deviled eggs GF

 

Soup/Salad

Grilled romaine with fresh corn, queso fresco and cilantro chili ranch VEG, GF

Summer salad with apricot, almond, blackberries, and greens in a honey ginger vinaigrette GF, VEG, V

Mixed greens with buttery lobster, old bay croutons, quick pickles, and red wine vinaigrette  PESC

House BLT wedge with applewood smoked bacon, buttered crouton, and fresh lemon ranch GF

 

Apple, carrot, sweet potato puree  V, VEG, GF

Chilled watermelon gazpacho with cilantro and cotija cheese VEG, GF, V

Chipotle chicken and corn chowder GF

 

Mains:

Veggie

Cauliflower piccata with sauteed cherry tomato, spinach, and cappellini VEG, V

Grilled tofu with sweet pineapple BBQ sauce, quinoa, and grilled zucchini VEG, GF, V

Portuguese style Piri Piri seared tofu, black bean puree, jicama carrot crunchy salad V, VEG, GF

 

Pesc

Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC

Pecan crusted Skuna Bay salmon with grapefruit beurre blanc, haricot verts, pearl couscous PESC

Caramelized scallops with dill butter sauce, red potato, sauteed tomato and zucchini GF, PESC

Buttermilk fried cod, housemade tartar, sauce rosemary fries, salt and vinegar brussels slaw PESC

 

Carne

Jalapeno bacon wrapped pork tenderloin, chimichurri, cotija arepa, grilled corn salsa, anaheim cream GF

NY Strip, house-made steak sauce, bacon shallot brussels, beer mac and cheese

Grilled lamb with red wine reduction, fingerlings with feta and parsley, marinated green beans GF

Tenderloin, charred asparagus, mashed potato, caramelized onion and garlic sauce

 

Poultry

Grilled chicken, pesto risotto, arugula and roasted corn salad GF

Crunchy spicy fried chicken breast, cauliflower mash, swiss chard

Hasselback chicken Florentine, capellini, spinach parmesan crisps, jous GF

 

Dessert

S’mores molten lava cake*

Flambéed peaches, whiskey sabayon* GF

Grapefruit and cardamom panna cotta GF

Vanilla crepes with espresso mascarpone cream, chocolate sauce, fresh raspberries

 

*served with icecream

 

Hungry for more 🙂 ? Here is a link to all of my previous seasonal menus.

Helpful Menu Guidelines:

Up to 8 people:

– All dishes plated

1-2 Appetizers

Soup or salad

Entree + any vegetarian option as needed

Dessert

8-12 people

– All dishes plated

2-3 Appetizers

Soup or Salad

Entree + any vegetarian option as needed

Dessert

13 – 19 people

–  Combination of plated salads/desserts and buffet style mains

2-3 Appetizers

Soup or Salad

1- 2 Entrees (and vegetarian protein when requested)

1 dessert (or 2 desserts with 2 appetizers instead of 3)

20 +

– buffet style with plated desserts

2-3 appetizers

Soup or Salad

2 Meats with accommodating sauce (and vegetarian protein when requested)

3 Sides

1 dessert (or 2 desserts with 2 appetizers instead of 3)