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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

  • Tuna with shaved cucumber, fennel, grapefruit slices and avocado puree

  • 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 platter

  • Charcuterie platter

Salads

  • Beet tartare with radicchio, crème fraiche

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

  • 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 

  • Filet 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 

  • Grilled scallion, prosciutto  pepper Steak  with grilled vegetables

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

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

  • Chicken ballotine with spinach, mozzarella stuffing served with  vegetables

  • 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 angel hair pasta 

  • Grilled Shrimp and lemon wedges on rosemary skewers served with quinoa rice pilaf  

Desserts

  • Lime, blueberry, white chocolate mousse with fresh berries

  • ​Sache Torte 

  • Grilled peach wedges with olive oil cake, pistachio crumble, jam and vanilla ice cream 

  • Vanilla Cake

  • Key lime tarts with Mango Jelly  and fresh berries

  • New York Cheese cake served with fresh berries 

  • Pineapple upside down cake

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

  • Caramel panna cotta with sautéed apples, apple cider granita, salted caramel, ice cream

  • Five Spice Chocolate Cake