Chef’s Selection Winter 2020 Fixed Menu Dinner Party

Salads & Starters

English chiffonade salad with haricot vert, vine ripe tomato, cucumber, italian avocado vinaigrette

Crispy leek and potato soup with chive oil

Strawberry, avocado, and walnut mixed greens salad with citrus vinaigrette

Heirloom tomato caprese salad with balsamic vinaigrette

Panko crusted goat cheese fritters, citrus marinated microgreens

Chili lime coconut shrimp with pineapple sweet chili sauce

(Pick One)

Lightly blackened filet mignon topped with mushroom and bleu cheese, garlic mashed potatoes, shaved brussel sprout salad

Five spice braised beef short ribs with au jus, pickled vegetables, jasmine rice (up to six guests)

Beef “wellington”, red wine sauce, mushrooms, herb roasted red potatoes, rainbow swiss chard

Pan seared snapper, lemon caper sauce, white rice pilaf, chilled snow pea carrot salad

Tandoori salmon & fennel, spiced basmati-rice biryani, raita sauce, sautéed greens

Seared scallops, raspberry beurre blanc, potatoes au gratin, roasted cauliflower gremolata

Lemon basil chicken, zucchini orzo risotto, sauteed haricot vert

Vegetable bolognese, linguini, shaved parmesan

(Pick One)

Warm chocolate lava cake, candied pecans, vanilla ice cream

Caramelized banana pudding, whipped cream, graham streusel

Lemon cake, berry coulis, vanilla whipped cream, cookie crumble

Ghirardelli chocolate brownie sundae, vanilla ice cream, warm chocolate ganache, french vanilla whipped cream, toasted almonds

Fresh strawberry shortcake, flaky biscuit, french vanilla whipped cream, strawberry coulis (GF upon request)

Looking for fresh culinary ideas?

Explore our past menus.