Plated Dinners

ITALIAN SPRING DINNER 

HORS D’OEUVRES 

spring pea “hummus” with crostini 

prosciutto-wrapped melon with balsamic drizzle 

DINNER

Garden Salad of romaine, cucumbers, radishes, creamy lemon balm dressing 

Pork Saltimbocca with prosciutto and sage, handmade fettuccine, artichoke hearts

Chocolate Budino Cake molten center, vanilla ice cream, and raspberry sauce

ELEGANT DINNER

HORS D’OEUVRES 

duck confit crostini with pickled cherries & crispy duck skin

chilled pea soup shooter with buttermilk ice & prosciutto crisp

DINNER

farmer’s salad of mixed greens, lemon-parmesan dressing, olive-oil fried croutons, bacon 

poached lobster tails with citrus sabayon, carrot puree, sugar snap peas, savory granola

chocolate mousse, mint ice cream, cookie crumble

 

Chef's Tasting Dinners

Fall Chef’s Tasting

Hors d’Oeuvres 

Gougères / Prosciutto / Brie / Frisée

Celeriac Soup Shooters / Celery Oil

Dinner

Tuna Crudo / Kumquat / Blood Orange Oil

Escarole Salad / Creamy Anchovy Dressing / Shaved Red Onion / Walnuts

Seared Pork Confit / Braised Rice Soubise / Pickled Raisins

Cheese Course: Gorgonzola with Buckwheat Honey / Chevré with Pistachio Butter

Roasted Apple Crostata / Cinnamon Ice Cream 

Winter Chef’s Tasting

Hors d’Oeuvres

Roast Beef Crostini / Smokey Aioli / Chive Oil

Endive Spears / Ricotta / Dried Fig / Pistachio / Honey

Dinner

Baby Lettuces / Manchego / Rosemary Almonds / Sherry Vinaigrette

Duck Fat Roasted Carrots / Wheat Berries / Pickled Dates 

Lamb / Earl Grey Jus / Bergamot / Parsnip Puree / Brussels Sprouts

Meyer Lemon Tart / Burnt Meringue / Lemon Charcoal