seated dinner, menu one

amuse bouche
MINIATURE ROASTED VEGETABLE AND GOATS CHEESE TERRINE
white truffle vinaigrette

first
ARTICHOKE CONSOMMÉ WITH CALAMARI
vintage olive oil, herbed crostini, pistou

then
BRAISED HALIBUT
roasted garlic and tomato ragout
fagioli and caper
tarragon lime beurre blanc

next
CORIANDER CRUSTED DUCK BREAST
potato gallete
baby vegetable
pan sauce reduction

finally
CRÉME BRULEE
fresh raspberries

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seated dinner, menu two

hors d’oeuvres
passed
PROSCUITTO WRAPPED SALSIFY
parmesan and phyllo

PETITE CHICKEN LOLLIPOP
asian flavors

BRIE WITH ANJOU PEAR
smoked salmon and chives

first
BUTTERNUT SQUASH BISQUE
créme fraiche, pumpkinseed oil

then
OSSO BUCO
braised lamb shank
fall root vegetables
rissoto

next
BABY MIXED GREENS
fresh pears, blue cheese, candied walnuts balsamic vinaigrette

finally
FRANGELICA CREME TORTE
bittersweet chocolate sauce
housemade milk chocolate ice cream

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seated dinner, menu three

hors d’oeuvres
passed
PROSCUITTO WRAPPED SALSIFY
parmesan and phyllo

BOURSIN FILLED BABY NEW POTATO
fresh herbs, twice baked

CURRIED DUCK BREAST
thin sliced, chutney, on crostini

first
STEAMED MUSSELS
new zealand green lipped, white wine, saffron broth

then
RACK OF LAMB
dijon and herb rubbed
curried eggplant timbale
fall root vegetables, red wine reduction

next
SALAD OPTION

finally
HEIRLOOM APPLE TART
housemade caramel ice cream

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