Private Rooms - Group Menus

(modified version available in Fireside Room)

Dinner: Three Courses $82, Four Courses $98
Lunch: Three Courses $72, Four Courses $98

1^st Course

Daily Soup

or

Organic Greens

Hannah Brook Farm Greens, Cherry Tomatoes,

Feta Cheese, Shaved Cucumber, Pickled Red Onions, Balsamic Vinaigrette (V, GF)

Mid-Course

 (with four course menu)

Pasta Cacio e Pepe

Garlic, Shallots, Chives, Cracked Pepper, Parmigiano Reggiano (V)

Main Course

AAA Beef Tenderloin (add $12/order)

Pomme Puree, Seasonal Vegetables, Red Wine Jus (GF)

or

Lois Lake Steelhead

Potato Pave, Courgette Puree, Seasonal Vegetables (GF)

or

 Potato Gnocchi Alla Norma

Zucchini, Eggplants, Bell Peppers, Spinach (VG)

(GF upon request)

Dessert

Chocolate Ganache

Chantilly Cream, Seasonal Berry Coulis (GF)

or

Basque Country Cheesecake

Candied Nuts, Seasonal Fruit Compote (GF)

Fresh brewed Coffee & Tea

Optional substitution for beef or fish:

Roast Chicken Supreme

Roasted Potatoes, Wild Mushrooms, Spinach, Mustard Blanquette Sauce (GF)

Fresh Brewed Coffee or Tea

Beef Tenderloin is prepared medium. Well done may be requested on site.

Guests may order from the menu at the time of the event if the group is smaller than 30 guests.

If the guest number is larger than 30:

choose one starter and one dessert for all.

Mains must be pre-ordered by guests, confirmed 5 days prior.

(Host to provide place cards for each guest with the guest’s name and a symbol indicating meal choice.