Sample Menus
Passed Hors d’oeuvres
All passed hors d’oeuvres are 2.50 per piece
Truffled beef tartar, crispy-fried capers, Parmesan toast
Mushroom risotto fritters, Parmesan aioli
Grilled Delta asparagus wrapped in prosciutto, balsamic reduction
Chilled Gulf prawns with house-made cocktail sauce
Grilled eggplant, basil, tomato & fresh mozzarella rolls, spicy tomato sauce
Seasonal bruschetta, olive bread croutons with seasonal vegetables and cheese
Local Dungeness crab cake, spicy pepper aioli
Lemon marinated chicken skewers, cucumber mint yogurt sauce
Spicy tuna tartar on crispy nori chip, kiware and radish salad
Assorted pizzas from our wood-burning oven (six pieces per whole pizza)
Hors d’oeuvres platters
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
Rare roasted beef sirloin sandwich
on a baguette with fire-roasted onions and bleu cheese
served with mixed garden greens with local goat cheese and fried capers
or
Chopped garden vegetable salad with cherry tomatoes and Parmesan cheese
served with a grilled chicken breast paillard and basil oil
Trio of house-made Sorbets garnished with fresh fruit in season
30. per person
Menu Two
Boston butter lettuce salad, seasonal fruit, candied walnuts and Champagne vinaigrette
Cast-iron roasted chicken breast, sautéed spinach, garlic potato puree
or
Linguini with Fresh Gulf Prawns, Garlic, White Wine & Chili Flakes
Vanilla Crème Brulee, Assorted Cookies
35. per person
Menu Three
Assorted hand-tossed pizza’s from our wood-burning oven
Crisp romaine salad, lemon-anchovy vinaigrette, soft boiled eggs, garlic croutons
Grilled Atlantic salmon, roasted pepper and & fennel ragout, lemon aioli and basil oil
or
Grilled petite beef tenderloin filet, wild mushroom fricassee, horseradish potato puree
Chocolate mousse cake
44. per person
The Chef will be happy to create a special, seasonal menu just for your event. Please inquire with Matt regarding options and prices.
Dinner Menus
Menu One
Please choose one soup or salad from the starter menu below
Cast-iron roasted half chicken, sautéed spinach, garlic potato puree
or
Grilled Atlantic salmon, roasted pepper and & fennel ragout, lemon aioli and basil oil
Trio of house-made Sorbets garnished with seasonal
45. per person
Menu Two
Please choose one soup or salad from the starter menu below
Grilled beef tenderloin filet, wild mushroom fricassee, horseradish potato puree
or
Grilled Atlantic salmon, roasted pepper and & fennel ragout, lemon aioli and basil oil
Please choose one dessert from the dessert menu below
50. per person
Menu Three
Please choose one soup or salad from the starter menu below
Grilled beef tenderloin filet, wild mushroom fricassee, horseradish potato puree
or
Pan-roasted Alaskan halibut, sweet pea and spring onion risotto, lemon butter sauce
Please choose one dessert from the dessert menu below
55. per person
Menu Four
Please choose one soup or salad from the starter menu below
Roasted rack of lamb, potato gratin, sautéed green beans, black olive sauce
or
Grilled Atlantic salmon, roasted pepper and & fennel ragout, lemon aioli and basil oil
or
Grilled pork chop, apple-celery root puree, escarole, sherry wine and apple sauce
Please choose one dessert from the dessert menu below
60. per person
Menu Five
Please choose one soup or salad from the starter menu below
Roasted rack of lamb, potato gratin, sautéed spinach, black olive sauce
or
Pan-roasted Alaskan halibut, sweet pea and spring onion risotto, lemon butter sauce
or
Cast-iron pan roasted half chicken, prosciutto, sautéed spinach and garlic potato puree
Please choose one dessert from the dessert menu below
60. per person
The Chef will be happy to create a special, seasonal menu just for your event. Please inquire with Matt regarding options and prices.
Starter Menu
Crisp romaine salad, lemon-anchovy vinaigrette, soft boiled eggs, garlic croutons
Boston butter lettuce salad, seasonal fruit, candied walnuts and Champagne vinaigrette
Greenstein apple and Belgian endive salad
garden arugula, Lingot cheese, toasted walnuts, Champagne vinaigrette,
Chilled Delta asparagus
Lemon vinaigrette, sieved egg, toasted black walnuts
Chopped vegetable salad with lobster and truffle oil (8. supplement)
Seasonal garden vegetable soup
Boston clam chowder, double smoked bacon, fingerling potatoes (4. supplement)
Dessert Menu
Crème Brulée with assorted cookies
Chocolate mousse cake, vanilla crème anglaise
Vanilla Coeur a la crème with seasonal fruit compote
Caramelized apple tarte with house-made vanilla bean ice cream
Trio of house-made Sorbets garnished with fresh fruit in season
For more information on Private Dining options, contact Matt Guyot