Fall & Winter Sample Menus

Menu 1:

Seared Sea Scallop- Served with a smoked paprika chimichurri sauce

Poached pear salad- Arugula topped with bleu cheese, golden raisins, and toasted pecans tossed in an herbed vinaigrette 

Spiced Apple Stuffed Pork Tenderloin- Served with maple hassleback sweet potato roasted bacon brussel sprouts, finished with red wine demi-glace 

Stout Brownie- Served with vanilla bean ice cream 

Menu 2:

Cranberry and Brie Crostini- Roasted balsamic cranberries atop crostini and creamy brie cheese 

Warm Spinach Salad- Fresh spinach served with warm bacon balsamic vinaigrette, caramelized red onions, and bleu cheese 

Beef Tenderloin Oscar- Served with sautéed asparagus, jumbo lump crab, finished with hollandaise sauce and roasted potatoes

German Chocolate Cake-Topped with pecan coconut glaze

Menu 3: 

Zucchini Fritter- Topped with roasted garlic cream, lightly drizzled with balsamic glaze and garnished with a roasted tomato

Roasted Butternut Squash Grain Salad- Roasted seasonal vegetables, walnuts, feta cheese, farro, dried cranberries and fresh herbs tossed in Dijon honey vinaigrette 

Seared Grouper- Served with roasted mashed sweet potatoes, sauteed haricot verts finished with white balsamic glaze

Cheesecake- Garnished with maple spiced pear chutney  

 Menu 4: 

Roasted Butternut Squash Soup

Roasted Beet Salad-Roasted purple and golden beets served with balsamic reduction, goat cheese crumbles, pistachios, orange segments and lightly drizzled with citrus vinaigrette 

Dijon and Walnut Encrusted Salmon-Served with a warm seasonal slaw; brussel sprouts, farro, cranberries and apples

Apple Pie Bars- Served with vanilla bean ice cream

*Contact us for meal modifications to meet your food sensitivity needs.

*Pricing varies, contact us to receive a quote.