Menus
Downloadable menus below, most recent starting at the top
Four Course - Late Winter
- First Course - spinach and Brussel sprouts salad, mustard pepper dressing, poached egg, blanched almonds
- Second Course - roasted butternut squash soup with fresh thyme, rosemary and candied spiced walnuts
- Third Course - seared duck beast, cauliflower puree, seared Brussel sprouts, pickled blueberry sauce
- Fourth Course - candied squash and blueberry chutney, candied spiced walnuts, chocolate beet flourless torte, goat cheese whipped cream and candied sage
Cocktail And Apps For Thirty
- Australian sliders - beef, beet, kiwi, romesco, queso fresco, bun
- Pork loin tostada - red cabbage kim chi, cilantro, romesco, lime, tomato, crispy tortilla
- Ceviche - scallops, lime, lemon, red pepper, cilantro, avocado, crispy tortilla
- Corn and black bean salsa - grilled corn, black bean, queso fresco, tomato, cilantro
- Berry gazpacho - roasted raspberry + blueberry, oregano, thyme, cream, jalapeño, lemon
- Grilled veg platter - zucchini squash, asparagus, carrot, cauliflower, romesco sauce, cilantro ailoi
- Chicken pesto - chicken, pine nuts, thyme, basil, oregano, oil, crispy bread
- Berry surprise - rasp + blueberry + jalapeño whipped cream, torte shells, fruit chutney garnish
Paired Seafood Tasting Menu
- 1st course - Salmon spread, zucchini pancake, citrus vin, chives. Paired with Rose
- 2nd course - Scallop ceviche; lime juice, lemon juice, red pepper, cilantro, avocado, crispy tortilla. Paired with Chardonnay
- 3rd course - Grilled halibut, roasted shrimp, asparagus, avocado cream sauce, orange supreme. Paired with Pinot Gris
- 4th course - Zucchini cake, roasted peaches, mint, raspberry sauce, lime zest, cream cheese sour cream sauce, candied toasted sesame seed. Paired with Riesling
Australian Tasting Menu
- Amuse bouche - one bite burger, veal patty, beet, kiwi, burrata cheese
- 1st course - "caviar set up" halibut, lobster tail, romesco, coconut cream, shallot, chive, salmon roe, spinach pancakes.
- 2nd course - lamb, eggplant, corn cake, red wine plum reduction.
- 3rd course - "open faced pot pie" emu, duck, chickpea boiled in greens, carrot, potato cauliflower puree, veloute
- 4th course - Red beet ice cream, chocolate covered macadamia nut, papaya puff pastry, candied mint
Birthday Dinner (11 people)
- 1st course - butternut squash soup with fresh thyme
- 2nd course - roasted beet salad with pickled strawberries and jalapeños, goat cheese, fig balsamic beet dressing, candied spiced pecans
- 3rd course - beef tenderloin, seared scallops, roasted Brussels sprouts, seared mushrooms, blackberry red wine cream sauce
Paired Lunch (10 people)
- Amuse bouche - blt bite paired with champagne
- 1st course - roasted beet salad, pickled strawberries and jalapeños, goat cheese, candied spiced pecans, fig balsamic beet dressing - paired with rose
- 2nd course - Laotian beef app, seared tenderloin, fish sauce, lime juice, red wine, Thai basil, lemongrass, crispy shallots, fried capers - paired with petite syrah
- 3rd course - seared scallops, roasted fennel, pea tendrils salad, bacon crisps, caramelized strawberry cream sauce - paired with a buttery chardonnay
- 4th course - chocolate torte, beet and fig cream sauce, goat cheese cream, candied spiced pecans, candied basil - paired with pinot noir
Cocktail and Appetizer Event (15 people)
- Australian burger - beef patty, roasted beet, kiwi, queso fresco, romesco
- Tenderloin tostada - marinated tenderloin, red cabbage Kimchi, romesco, queso fresco, cilantro, fresh heirloom tomato
- Waldorf chicken salad - roasted chicken, grapes, celery, rosemary, thyme, peanut butter dressing
- Fruit salsa crostini - grapes, kiwi, roasted beet, roasted grapes, tomato, cilantro, romesco, French bread
- "green tops" - chocolate muffin with pine nuts, kiwi, cilantro
