Prix Fixe Dinner Menus


GROUP DINNER MENUS
10-40 GUESTS



PRIX FIXE MENU ONE
$48/person


1ST COURSE

SPRING SALAD
Mixed Greens, Purple Kale, Orange Segments, Shaved Raw Beet, Dried Mission Figs,
Walnuts, Ricotta Salata, Honey Orange Vinaigrette



MAIN COURSE

SEARED STEELHEAD TROUT
Sunchoke Puree, Seasonal Vegetables, Salsa Verde
or
PAN ROASTED CHICKEN BREAST SUPREME
Red Cabbage Puree, Savoy Cabbage, Pancetta, Chive Spaetzle, Red Wine Jus
Or
VEGETABLE MEDLEY
Herb Spaetzle, Cabbage Puree



DESSERT

HIBISCUS CRÈME BRÛLÉE
Lavender & Orange Biscotti



Coffee & Tea






PRIX FIXE MENU TWO
$61 per person

1ST COURSE
CURRIED CAULIFLOWER AND COCONUT SOUP  
Roasted Cauliflower, Cilantro Yoghurt, Chili Oil, Cashews
 or
SPRING SALAD
Mixed Greens, Purple Kale, Orange Segments, Shaved Raw Beet, Dried Mission Figs,
Walnuts, Ricotta Salata, Honey Orange Vinaigrette


MAIN COURSE
AAA BEEF TENDERLOIN
Prepared Sous-Vide
Wild Mushroom, Barley, Confit Cippolini Onion, Asparagus, Truffle Sauce
or
SEARED STEELHEAD TROUT
Sunchoke Puree, Seasonal Vegetables, Salsa Verde
or
PAN ROASTED CHICKEN BREAST SUPREME
Red Cabbage Puree, Savoy Cabbage, Pancetta, Chive Spaetzle, Red Wine Jus



DESSERT
CHOCOLATE FEUILLETINE BAR
Chocolate Crumble, Salted Caramel, Peanut Butter, Whipped Vanilla Bean Crème Fraiche
or
HIBISCUS CRÈME BRÛLÉE
Lavender & Orange Biscotti








PRIX FIXE MENU THREE
$72 per person


1ST COURSE
CURRIED CAULIFLOWER  AND COCONUT SOUP   
Roasted Cauliflower, Cilantro Yoghurt, Chili Oil, Cashews
 or
SPRING SALAD
Mixed Greens, Purple Kale, Orange Segments, Shaved Raw Beet, Dried Mission Figs,
Walnuts, Ricotta Salata, Honey Orange Vinaigrette


MID-COURSE
WHITE ASPARAGUS  RISOTTO
Parmigiano Reggiano



MAIN COURSE
AAA BEEF TENDERLOIN
Prepared Sous-Vide
Wild Mushroom, Sarladaise Potatoes, Confit Cippolini Onion, Asparagus, Truffle Sauce
or
SEARED STEELHEAD TROUT
Sunchoke Puree, Seasonal Vegetables, Salsa Verde
or
PAN ROASTED CHICKEN BREAST SUPREME
Red Cabbage Puree, Savoy Cabbage, Pancetta, Chive Spaetzle, Red Wine Jus



DESSERT
CHOCOLATE FEUILLETINE BAR
Chocolate Crumble, Salted Caramel, Peanut Butter, Whipped Vanilla Bean Crème Fraiche
or
HIBISCUS CRÈME BRÛLÉE
Lavender & Orange Biscotti

Coffee & Tea




FAMILY STYLE MENU
$52/person

SHARED FIRST COURSE PLATTERS (CHOOSE 2)

CAESAR SALAD
Romaine Hearts, House Made Dressing, Pickled Mustard Seeds, Grana Padano, Croutons

MIXED GREEN SALAD
Mixed Greens, Purple Kale, Orange Segments, Shaved Raw Beet, Dried Mission Figs,
Walnuts, Ricotta Salata, Honey Orange Vinaigrette

CURRIED COUS COUS SALAD
Cauliflower, Raisins, Cashews, Cilantro


SHARED MAINS COURSE PLATTERS(CHOOSE 2)

AAA BEEF TENDERLOIN
$5.00 per person Surcharge
Bordelaise Sauce

ROASTED CHICKEN SUPREME
Red Wine Jus

STEELHEAD TROUT
Salsa Verde

PASTA POMODORO
Basil, Parmesan


SHARED SIDES (CHOOSE 2)

RUSTIC SMASHED POTATOES
Crème Fraiche, Chives

RICE PILAF
Peas, Onion, Dill

ROASTED VEGETABLES
Garlic Oil, Red Wine Vinegar

DESSERT
Shared Dessert Platters Chef’s Selection
 
Coffee & Tea



ITALIAN FAMILY STYLE MENU
$72

PRIMI (CHOOSE 2)
ANTIPASTO PLATTER
Cured Meats, Artisan Cheeses, Marinated Vegetables

CAPRESE SALAD
Hot House Tomatoes, Fior Di Latte, Basil, Olive Oil

MIXED GREEN SALAD
Mixed Greens, Purple Kale, Orange Segments, Shaved Raw Beet, Dried Mission Figs,
Walnuts, Ricotta Salata, Honey Orange Vinaigrette

Pasta (choose 2)
LINGUINI CACIO E PEPE
Black Pepper, Garlic, Parmagiano Reggiano, Chives, Olive Oil

ROAST CAULIFLOWER RISOTTO
Parmagiano Reggiano, Cauliflower Puree

TAGLIATELLE POMODORO
Tomato Sauce, Basil, Parmigiano Reggiano

CARNE (CHOOSE 2)
AAA BEEF TENDERLOIN (ADD 5$)
Red Wine Sauce

ROAST CHICKEN BREAST SUPREME
Pan Jus

STEELHEAD TROUT
Salsa Verde

CONTORNO (CHOOSE 2)
RUSTIC SMASHED POTATOES
Crème Fraiche, Chives

ROASTED VEGETABLES
Garlic Oil, Rosemary, Red Wine Vinegar

CHEESE POLENTA
Fresh Herbs, Asiago

DESSERT
FAMILY STYLE TIRAMISU
DESSERT PLATTER (CHEFS CHOICE)




PASSED HORS D ’OEUVRES
$42 per dozen (minimum 2 dozen per item, up to 5 varieties)



COLD 

CAPRESE SKEWERS
Gem Tomatoes, Fior Di Latte, Basil, Brioche Crouton, White Balsamic Glaze

ALBACORE TUNA TATAKI
Ponzu Mayo, Apple Fennel Slaw

BEEF TARTAR
Truffle Aioli, Gaufrette Potato Chip

GREEN GRAPE AND ALMOND GAZPACHO
Riesling, Cucumber

DUNGENESS CRAB AND BABY SHRIMP CONE
Gochujang Aioli, Black Sesame, Cilantro



HOT

WILD SALMON WELLINGTONS
Fried Capers, Garlic Aioli

SPICED LAMB MEAT BALLS
Pistachio, Pomegranate Glaze

CRISPY CAULIFLOWER AND SMOKED CHEDDAR FRITTERS
Sundried Tomato Aioli

FRIED CHICKEN SKEWER
Gochujang, Honey, Black Sesame, Rice Wine Vinegar

CRISPY PORK BELLY BITES
Bourbon Barrel Aged Maple Syrup Glaze










Share by: