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Sample Menus

Before placing your order, please inform your server if a person in your party has a food allergy.

Within this menu listing, items marked with an * are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Late Spring Farewell Dinner
and Reception

Passed Hors d’ oeuvres

Sherry Braised Mushroom Risotto Fritters
Roasted Pepper and Herb Purée
White Truffle Essence

Ancho Glazed Pork Tenderloin
Brioche Crisp, Plum Jam

Jumbo Shrimp Cocktail
Bloody Mary Cocktail Sauce

Presented on the Buffet

Sliced Heirloom Tomatoes, Mozzarella and
Chiffonade of Basil
Extra Virgin Olive Oil and an Aged Balsamic Drizzle

Sliced Herb Marinated Grilled Breast of Chicken
Tomato Concasse, Pineapple and Roasted Red Pepper Salsa

Garlic and Thyme Encrusted Grilled Hanger Steak*
Thinly Sliced and Served with Chimichurri Sauce

Grilled Pencil Asparagus with
Charred Toy Box Tomatoes
Extra Virgin Olive Oil, Fleur de Sel and
Fresh Ground Black Pepper

Miniature Desserts

Lemon Panna Cotta
Lavender Honey and Bluberries

Butterscotch Budino
Sprinkling of Fleur de Sel and Chocolate Shavings

Pavlova Cups
Strawberry Compote, Whipped Cream and Mini Meringues


Autumn Gala Reception & Dinner

Passed Hors d’ oeuvres

Maple Glazed Duck* Breast
on a Sweet Potato Gaufrette
With s Slice of Candied Kumquat, Pomegranate Seed and Chive

Half Moon Canapé of Goat Cheese and Olive Tapenade  
Garnished with Slivered Green Olive

Grilled Chicken and Apple Sausage
Served on a Rosemary Flatbread with a
Peach Jam and an Aged Balsamic Drizzle

Rosemary Rubbed Tenderloin of Beef Carpaccio*
Served with a Horseradish Crème Fraiche and a Cabernet Onion Marmalade

Served Dinner

Veuve Clicquot
As Guests Enter the Dining Room Attendants will be Formally Standing at each Guest Table, Presenting a Bottle of Veuve Clicquot Champagne As Guests are Seated, Champagne will be poured In Preparation for a Toast at the Prelude to the First Course

First Course

Gingered Pheasant Consommé with
Chanterelle and Petite Sweet Potato Ravioli
Bowls Presenting the Petite Pasta Pillows Stuffed with the Chanterelle, Sweet Potato,
Goat Cheese and Ricotta Filling will be Served to Each Guest.  
The Gingered Pheasant Consommé will be Served, Tableside, Over the Pasta Pillows to Each Guest.  

Salad Course

Arugula and Endive with Blood Orange Segments, Honey Crisp Apple,
Toasted Hazelnuts and a Sprinkling of Crumbled Blue Cheese
Dressed with a Dijon Champagne Vinaigrette

Entrée Course

Oven Roasted Halibut
Fish Fumet Risotto, Shitake Mushrooms, Carrot Buerre Blanc, Candied Carrots


Roasted Tenderloin of Beef*
Caramelized Fennel and Yukon Gold Gratin, Wilted Red Kale, and Truffle Cabernet Jus

Vegan Option
Vegan Polenta Cake
Garlic Roasted Baby Spinach, Charred Tomatoes and a Roasted Red Pepper and Herb Jus

Final Course

Honey Spice Cake
With Molasses and Butter Roasted Anjou Pears
Laced with a Light Sweet Milk Caramel
Dusted with Grated Dark Chocolate

Coffee, Decaffeinated Coffee and Tea Forte Teas


Autumn Luncheon Stations

Station One

A Selection of Composed Salads

Heirloom Tomato Panzanella Salad
Extra Virgin Olive Oil and an Aged Balsmaic

Wild Rice Salad with Apricots, Toasted Almonds, Red Grapes and Mint

Fingerling Potatoes with Haricots Vert
Whole Grain Mustard and Tarragon Vinaigrette

Station Two

Duo of Soups
Pumpkin Bisque with a Spiced Crème Fraiche and Toasted Pepitas

Classic Late Harvest Heirloom Tomato Soup
Cheddar Crouton

A Selection of Artisan Breads
An Assortment of Infused Oilve Oils and Flavored Butters

Station Three

Tartines Station
Open Faced French Sandwiches
Black Forest Ham and Brie
Whole Grain Mustard
French Baguette

Sliced Local Pears, Gorgonzola, Toasted Walnuts and Arugula
Cranberry Walnut Bread

Smoked Salmon* with Dill Crème Fraiche
Sliced Cucumbers
Country White


Hot Spiced Apple Cider
Warm Cider Doughnut Holes
Miniature Molasses Cookies

Commencement Celebration Dinner


Heirloom Kumato Black Plum Tomato
Black Pepper Crusted Mozarella
Basil Puree
Crisp Basil
Olive Crostini

Pan Roasted Black Cod
Ragout of Crimini, Shiitake and Maitake Mushrooms with Corn, Sweet Potato and Shallot
Enoki Bundles
Sauteed Spinach
Light Citrus Chive Sauce

Vegetarian Eggplant Rollatini
Tomato Herb Risotto
Asparagus Tips and Heirloom Carrots
Red and Yellow Pepper Puree

Coconut Almond Genoise
Lemon Lavender Gelato
Local Honey Drizzle
Coconut Tuile Cone and Fresh Lavender

Coffee, Decaffeinated Coffee and Herbal Teas


Honorary Awards Dinner

Pre Set Course

Red and Yellow Watermelon and Manchego Stack
Arugula Pesto
Sprigs of Arugula

Entrée Course

Herb Poached Halibut
Kalamata Olive and Tomato Tapenade
Vegetable Saffron Risotto
Red Pepper Coulis

Vegetarian Saffron Risotto Cakes
Red Pepper Colis and Haricots Verts

Dessert Course

Black Pepper Roasted Peaches
Toasted Hazelnut Mousse
Chocolate Dipped Shortbread

Coffee, Decaffeinated Coffee and Herbal Teas


Retirement Dinner Celebration

First Course

Avocado Spring Pea Vichyssoise
Sprigs of Spring Pea Shoots with a
Lemon Lavender Vinaigrette Mist

Second Course

Swiss Chard and Forest Mushroom Tart
Accented by Arugula Dressed with White Balsamic Vinaigrette

Entrée Course

Braised Boneless Shortrib
Aged Balsamic Drizzle
Spring Pea Mashed Potato
Roasted Spring Vegetables of Patty Pans and Zucchini

Dessert Course

Pavlova Nest
Lemon Curd and Fresh Blueberries