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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!

 

Winter 2021/22

 

GF- gluten free upon request

VEG- Vegetarian, V- Vegan avail.

PESC- Pescatarian, DF- Dairy Free

 

Starters

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

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

Bison meatballs in blackberry marinara sauce and dipping bread 

Carolina BBQ cauliflower wings, housemade ranch V, PESC

Shrimp, cheesy grit balls with bacon sauce

Duck toast, spicy chili soy, shredded cabbage DF

 

  • Past menu hummus duos available as well

 

Soup/Salad

 

Winter house salad with roasted parsnip, shaved beets, asiago, roasted carrot and sage vinaigrette V, GF, VEG

Warm pear, Gorgonzola, and dried cranberry with arugula and caramelized onion vinaigrette VEG, GF

Chopped salad, prosciutto, goat cheese, herb marinated tomato, fried onion, buttermilk vinaigrette VEG, GF

 

 

Butternut squash soup, hint of warm spice, and housemade creme fraiche GF, VEG, V

Mexican bison chili, pinto beans, lime crema, pico GF

Ham, pea, and gruyere chowder, fresh herbs

 

Mains:

Veggie

Roasted cauliflower and penne a la vodka

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

 

Veggie protein add-ons for mains: Cauliflower steak (GF), quinoa cake (GF), beer battered eggplant

 

 

Pesc

Salmon and sour cream and caper boursin baked in filo, charred asparagus, purple potato, red pepper beurre blanc

Trout, green mole, almond crust, roasted carrots with candied jalapeno, southwestern fried rice GF,DF

Halibut with yellow romesco, eggplant latkes, tomato artichoke basil salad GF,DF

 

 

Carne

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

NY Strip, lobster cake, broccolini, cajun beurre blanc

Bone-in lamb loin chop, mushroom risotto, brussels sprouts, herbed chicken reduction GF

 

Pork and poultry

Cornish hen with walnut stuffing, parmesan polenta, brussels sprouts, blueberry demi GF

Braised chicken legs with cinnamon and apricot, cous cous, greens with toasted almond vinaigrette

Roast pork tenderloin, pear and rosemary veloute, green beans, caramelized fennel red potato 

 

Dessert

S’mores molten lava cake*

Irish Cream flan with vodka flambe GF

Gingerbread pancakes, white chocolate drizzle, raspberries

Spiced berry crumble* -Vegan/GF/DF upon request

 

*served with icecream

 

Kiddo Menu

Spaghetti with meat sauce

Hand made pizzas

Chicken tenders and mac and cheese

  • We can also simplify an adult meal to make it more kid friendly

 

Standard Menu disclaimer : ) – Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. (Especially if you have preexisting medical conditions).

 

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

1-2 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 with 3 sides maximum (and vegetarian protein when requested)

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

20 +

– buffet style with plated desserts

2 appetizers + meats/cheeses

Soup or Salad

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

3 Sides

1 dessert (or 2 desserts if only 2 apps)