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)
