Dinner Menu

Starters

  • Crab cakes with lemon aioli

  • Bacon wrapped dates

  • Ceviche scallops with lime 

  • Gazpacho with avocado garnish

  • Compressed watermelon with cherry tomatoes, jalapenos, feta cheese and avocado dressing

  • Sauteed carrot sandwiches

  • Cured salmon with citrus on cucumber slices

  • Endive boats with hummus

  • Mini caprese skewers with basil pesto

  • Walnut with pepper paste on crostini

  • Blackened eggplant, tomato and peppers with pomegranate dressing

  • Beet slices with goat cheese and orange, balsamic dressing

  • Crostini with marinated steak and chimichurri  

  • Tortilla circles with avocado mash

  • Purple pickled deviled eggs

  • Chicken with walnut paste

  • Bulgur,potato patties in little gem

  • Honey dew with prosciutto and glazed nuts

  • Cheese plate 

Salads

  • Beet tartare with radicchio, crème fraiche

  • Radicchio, butter leaf with mozzarella , apple wedges and basil leaves

  • Artisan lettuce with berries, citrus, mango, nuts and manchego cheese tossed in honey citrus dressing
  • Artisan lettuce with seed crusted chicken  slices, tomatoes, cucumber, peppers tossed in balsamic vinaigrette 
  • Tomato goat cheese salad with heirloom tomatoes, cucumbers , thyme dressing  and goat cheese mousse 

  • Waldorf Salad with little gem, roasted grapes, walnuts, apples, roquefort cheese and zesty yogurt dressing

  •  Arugula salad with almonds , crispy shallots and parmesan 

  • Snow pea salad with pancetta, sautéed onions, mint and parmesan shavings

Soups

  • Roasted cauliflower soup

  • Red lentil soup with roasted bellpepers served with feta cheese

  • Carrot soup with ginger

  • Tomato bisque

  • Pea Soup ( served cold)

  • Gazpacho with avocado garnish (served cold)

Entrees 

  • Fillet Mignon with balsamic reduction, herbed mashed potatoes, asparagus and tuile

  • Lamb chops with pistachio crust served with mashed potatoes and roasted vegetables

  • Marinated steak served with chimichurri, cauliflower puree and grilled vegetables 

  • Crown of lamb with pistachio crust served with mashed potato and roasted vegetables

  • Whole roasted Chicken with Chardonnay butter sauce served  with cauliiflower puree and rainbow carrots

  • Chicken ballotine with spinach, mozzarella stuffing served with potato pave and asparagus

  • Pan seared Pork Chops with Port and dried cranberries sauce served with rosemary, garlic mashed potatoes

  • Salmon with avocado tzatziki sauce served with grilled vegetables and herbed rice

  • Pepper and coriander crusted Tuna with wasabi, Chardonnay sauce
  • Grilled sword fish with salsa, baby potatoes, grilled bell peppers and onions 

  •  Provencal Salmon with tomato basil sauce served with zucchini ribbons and black bean or angel hair pasta 

  • Grilled Shrimp and lemon wedges on rosemary skewers served with quinoa rice pilaf  or smashed herbed baby potatoes with grilled vegetables

Desserts

  • Flourless chocolate cake with fresh cherry sauce

  • Lime, blueberry, chocolate mousse with fresh berries

  • ​Sache Torte 

  • Yogurt Strawberry Pound Cake

  • Vanilla Cake

  • Lime tart with Mango Jelly

  • Cheese cake served with fresh berries 

  • Roasted peaches with olive oil cake,  rhubarb jam and ice cream

  • Pineapple upside down cake

  • Key lime tart

  •  Port wine poached pear served with crumble and vanilla ice cream

  • Caramel panna cotta with sautéed apples, apple cider granita, salted caramel, walnut tuile crumble

  • Five Spice Chocolate Cake

  • Molten  Chocolate Cake served with vanilla ice cream