Dinner Party Sample Menus
Dandelion Caesar
Grana Padano crisps, heirloom tomatoes, shallots, garlic panko breadcrumbs, olive oil Caesar.
Examples below are for 3 and 5 course dinners. Each menu features seasonal selections along with different dietary preferences. Any dinner over 5 courses will be considered a tasting menu and consist of smaller portions, unless otherwise discussed. For tasting dinners we can comfortably accommodate up to 10 people and ten courses. Examples of coursed dinners can easily become wine, cider, or even brew pairing dinners upon request.
Brown Buttered Cod
Grilled asparagus, blistered tomatoes, whipped scallion potatoes, parmesan cream.
Rhubarb Strawberry Shortcake
Rhubarb, macerated strawberries, rosé reduction, mint, Chantilly cream, buttermilk biscuits.
Handmade herb and garlic focaccia and whipped black truffle butter.
Roasted Corn Bisque
Roasted sweet corn, aromatics, herbs, and cream.
Basil Pressed Watermelon & Tomato
3 course Dinner
5 course Dinner
(Spring/Summer)
Surf & Turf A La Plancha
Wagyu filet mignon, charred Maine lobster, potato pave, sauteed dandelion greens, chimichurri.
Choice of salad or appetizer for 1st course.
Choice of soup, salad, or app for 2nd and 3rd course.
Focaccia & black truffle butter
Basil and shiso marinated watermelon, heirloom tomatoes, yuzu elderflower foam, pea shoots, and pistachio crumb.
Lime curd, honey glaze, shortbread cookie crust.
Key lime Tart
(Fall/Winter)
3 course Dinner
Bourbon Pecan Bread Pudding
Lacinato kale, currants, toasted pine nuts, carrots, chevre, honey lemon emulsion.
Saffron, shallots, Butternut squash, roasted brussel sprouts, fava beans, oyster mushrooms, heirloom grape tomatoes.
Autumn Saffron Risotto
Lacinato Salad
Cinnamon, toasted pecans, bourbon glaze, Tahitian vanilla bean ice cream.
Maple Butternut Bisque
Savory butternut squash, maple creme fraiche, cajun pepitas, and toasted pumpkin seed oil.
Pumpernickel bread, toasted and served with whipped cinnamon honey butter.
Beet Salad
Roasted gold and red beets, herbed chevre mousse, winter greens, queen olives, and walnut crumb.
Lightly cured Duck Breast, grilled medium rare, parsnip puree, frisée, Castelfranco, pomegranate seeds, olive oil, and pomegranate molasses.
Rich chocolate mousse, mixed berry compote, toasted walnuts.
Chocolate Mousse Parfait
Pumpernickel & Cinnamon Honey Buttah
Five Spice Grilled Duck Breast
