Past Dishes
Below are some items from past events. While we have our dishes that we are comfortable with and happy to recommend to you, we are able to wonderfully prepare anything you would like to have served.
Mushroom Toast
Cremini mushroom duxelles, whipped goat cheese, ciabatta, chive
An excellent starter to a tasting menu, or a great selection for an hors d'oeuvre while guests are mingling.
Ahi 'poke'
Mosaic of sushi-grade ahi tuna, cucumber, avocado, poke sauce
Lovely light bite to start a meal. sesame in sauce is present yet not overpowering. Served with Champagne.
Heirloom Tomato Galette
Local heirloom tomatoes, whipped goat cheese, pesto
Freeform galette is a versatile starter for the table. Dig in! Served with Pinot noir.
Tartare
USDA Prime Filet Mignon, with a dressing of ground mustard, shallot, garlic, capers, cornichons, egg yolk
A house favorite, dressing complements the beef perfectly. Ciabatta crostini are a great vehicle for the dish. Served with red Burgundy.
Chilean Sea Bass
Hacho miso marinated Sea bass filet, roasted fennel, fennel-miso broth
Fish is pan-roasted to give a delicious crust. Enjoyed with a crisp Sancerre.
USDA Prime Filet
Filet medallion, roasted brussels sprouts, whipped potatoes, red wine demi glace
Classic steakhouse course. As a tasting menu option this leaves room for other offerings. Served with Bordeaux.
Wild Mushroom Risotto
Classically prepared with a mushroom and vegetable stock, parmesan and asiago cheese.
One of many vegetarian options, this unctuous dish will leave you wanting more. Served with a Barbera d'Alba.
Apple Galette
Green apple, rosemary caramel, finishing salt
Can't go wrong with apple pie, in an individual serving with notes of herbs and fluer de sel to bring balance. Served with Sauternes.
Panna Cotta
Blackberry and basil panna cotta with a lemon-vanilla crumble
Wonderful end to any dinner. Lighter than you expect with delicate notes of basil and lemon coming through. Served with Tokaij.