Sample Menus

Passed Hors d’oeuvres

All passed hors d’oeuvres are 2.50 per piece

Gougere filled with wild mushrooms and arugula salad

Little grilled cheddar and bacon sandwiches with butternut squash

Oven roast shrimp with lemon, garlic and herbs 

Dungeness crab salad with apples and celery hearts on brioche toast

Tuna tartar with peppers, cucumber, lime and cilantro

Creamed spinach and gruyere cheese croquette

Steak and sweet potato brochettes with salsa verde sauce 

Chicken skewers stuffed with prosciutto and sage

Goat cheese on grilled sour dough toast with chopped green olive sauce 

Assorted pizzas from our wood-burning oven ~ 12 per pizza

 

Hors d’oeuvres displays

All prices are per person, minimum 15 guests for platter service

Artisan cheeses with seasonal fruit and house-made breads  12.

Chilled seafood platter with traditional sauces  15.

Fresh and chilled seasonal vegetables with garlic buttermilk and blue cheese sauces  9.

 

Luncheon Menus

Menu One

Seasonal Soup

Sliced roast beef sandwich with caramelized onions and warm radicchio salad with wild mushrooms and balsamic vinaigrette
or
Grilled chicken breast with hearts of romaine salad, parmesan cheese and lemon vinaigrette

Strawberry ice cream with fresh strawberry compote 

30. per person

Menu Two

Butter lettuce salad with sliced pears, candied almonds, and Champagne vinaigrette 

Roasted chicken with sweet onion puree, fingerling potatoes and sherry jus
or
Linguini pasta with butternut squash, leeks and toasted pine nuts   

Your choice of one dessert from the dessert menu below 

35. per person

Menu Three

Assorted hand-tossed pizzas from our wood-burning oven

Hearts of romaine salad with parmesan cheese and lemon vinaigrette 

Roast salmon with celery root puree and cabernet sauce
or
Grilled petite filet mignon with wild mushroom, bacon and ducky potatoes

Your choice of one dessert from the dessert menu below

44. per person

 

Dinner Menus

Menu One

Seasonal garden vegetable soup

Roasted chicken with sweet onion puree, fingerling potatoes and sherry jus
or
Linguini pasta with butternut squash, leeks and toasted pine nuts

Strawberry ice cream with fresh strawberry compote

50. per person

Menu Two

Please choose one of your favorite starters from the menu below

Grilled beef tenderloin filet and wild mushroom fricassee and horseradish potato puree
or

Roast salmon with celery root puree and cabernet sauce.

Your choice of one dessert from the menu below

55. per person

Menu Three

Please choose one of your favorite starters from the menu below

Grilled beef tenderloin filet with wild mushroom fricassee and horseradish potato puree
or
Roast salmon with celery root puree and cabernet sauce.
or
Roasted chicken with sweet onion puree, fingerling potatoes and sherry jus

Your choice of one dessert from the menu below

60. per person

Menu Four

Please choose one of your favorite starters from the menu below

Roasted rack of lamb with warm white bean and escarole with black olive sauce  
or
Rhode Island sea bass with sweet potato leek gratin and apple chutney
or
Grilled pork chop with sweet potato leek gratin and apple chutney

Please choose one dessert from the dessert menu below

60. per person

 

Starter Menu

Please choose one of the following:

Butter lettuce salad with sliced pears, candied almonds, and Champagne vinaigrette 

Hearts of romaine salad with parmesan cheese and lemon vinaigrette 

Roasted beet and mixed green salad with truffle Gouda cheese and red wine vinaigrette

Seasonal garden vegetable soup

 

Dessert Menu

Please choose one of the following:

Vanilla crème brulée with cookies

Dark chocolate mousse cake with raspberry sauce 

Strawberry ice cream with fresh strawberry compote

Apple crisp with vanilla bean ice cream

Warm molasses cake with caramel pears and fresh whip cream