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)
