Fall Menus
Autumn Celebration
Appetizer
Seared Scallops with Cauliflower Cream and Chive Oil
Entrée
Pan-Seared Sablefish with Miso–Maple Glaze
Or
Grilled Game Hen with Basil Pan Jus
Sides
Charred Radicchio with Balsamic Reduction
Wild Rice Pilaf with Parsley and Toasted Almond
Dessert
Warm Butterscotch Pudding with Whipped Cream and Candied Nuts
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​$185 per person
Coastal Fall Gathering
Appetizer
Wild Mushroom Arancini
Herb aioli
Entrée Selection
USDA Prime Black Angus Porterhouse
Thick-cut, dry-aged for 45+ days, finished with a rich Beef Jus reduction.
— or —
Miso-Glazed Black Cod
Delicate cod fillet glazed with sweet miso, served with Crispy Leeks.
Accompaniments
Balsamic Glazed Brussels Sprout Petals
Deconstructed sprouts with Caramelized Pearl Onions.
Pommes Purée Violette
Silky Purple Mashed Potatoes with Roasted Garlic Butter.
Dessert
Flourless Chocolate Pavé
Dense, rich chocolate layered cake with an intense Seasonal Berry Coulis and Fresh Berries.
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$185 per person
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Harvest Dinner Party
Appetizer
Velvety Cauliflower Soup
White truffle oil, chives
Entrée Selection
A5 Japanese Wagyu Striploin
Red wine jus, finishing salt, chive oil
— or —
Butter-Poached Lobster Tail
Citrus beurre blanc, fresh herbs
Sides
Roasted delicata squash
Brown butter, toasted pumpkin seeds
Velvet Swiss chard
Garlic, lemon, olive oil