Winter 2014

 

FIRST COURSE

 

CHOICE OF ONE

 

Seasonal Young Greens, Shaved Red Onion, Spiced Apples

Local Goat Cheese and Verjus Agave Vinaigrette

 

 

Sweet Corn Soup, Winter Truffle Hush Puppy

 


Soup of the Day

 

 

 

 

 

MAIN COURSE

 

 

DUO PLATE

 

Steak with Dungeness Lump Crab Cake,

Accompanied with Garlic Mashed Potatoes, Asparagus Spears and Caper Butter Sauce


 

OR

 

 

CHOICE OF THREE

 

Blackened Scottish Salmon, Citrus Rice Pilaf

Asparagus Spears, Blood Orange Ginger Reduction

 

 

 

Bourbon Glazed Apple Pork Loin, Roasted Brussels Sprouts with Pecans,

Creamy Organic Stone-ground Grits

 

 

 

Buttermilk Fried Chicken, Garlic Potatoes,

Baby Kale, Bacon and Red Eye Gravy

 

 

 

Steak-N-Potatoes, Oven Roasted Top Sirloin, Roasted Garlic Mashed Potatoes,

Wild Mushrooms and Horseradish Au Jus

 

 

 

Wild Mushroom Ravioli, Goat Cheese, Sauteed Baby Kale, Fire-Roasted Tomato Sauce

 

 

 

 

 

 

DESSERT COURSE

 

CHOICE OF ONE

 

 

Molten Chocolate Cake, High West Rendezvous Whipped Cream

 

 

Key Lime Tart, Coconut Coulis

 

 

 

 

Standard Menu Upgrades

 

 

appetizer platters

**each platter serves 25 guests**

 

~

Local Charcuterie, Prosciutto, Salami, Local Cheese and Pates

 

 

Deep Fried Cheese Curds, Fire Roasted Tomato Sauce

 

 

Prawn Cocktail, Jumbo Wine Poached Shrimp with Bloody Mary Style Cocktail Sauce

 

 

Charred Vegetable Platter, Marinated Tomatoes, Asparagus, Heirloom Carrots

 

Zucchini, with Roasted Garlic Aioli

 

 

Mini Lump Crab Cakes, Thai Chile Coconut Sauce

 

 

Blackened Chicken Cajun Satays, Pimento Cheddar Ranch

 

 

Petite Olive Tapenade, served in Tartlets with Rosemary

 

 

Citrus Tartar Cones, with Wasabi

 

 

Chimichuri Grilled Tofu Kebabs, with Cilantro Corn Relish