Seasonal Menus
Spring 2022
Spring has finally sprung! Let our culinary team delight your guests with a menu featuring local, seasonal flavors and ingredients. Download our Spring Menu Selections and Spring Plated Menu view below.
Spring Menu Selections
Cold Hors D’oeuvres per 25
- Grilled, seasoned Crostini with Arugula-Fava Bean Pesto and Fresh Mozzarella $ 96.00
- Camp Fire Smoked Chicken Salad on a Red Endive with Fresh Chive Blossoms $ 160.00
- Smoked Salmon Tartine with Fried Caper, Pickled Shallot and Dill $ 178.00
Hot Hors D’oeuvres per 25
- English Pea and Parmesan Arancini with Crème Fraiche and Chive $115.00
- Zucchini and Feta, Herbed Fritters $115.00
- Moroccan Grilled Shrimp with Tomato Confit. $165.00
- Chicken and Scallion Yakitori Chicken Skewer with Ponzu Sauce $141.00
Stationary Displays per 25
- Chilled Pea Soup Shooters with Crème Fraiche and Chive Batons $ 36.00
- Charcuterie Board $165.00
- Country Ham, Pickled Tri-color Carrot Ribbons, Shaved Easter Radish, Cornichons, Dried Apricots, Selected Cheese, Crostini, Whole Grain French Mustard
- Flat Bread with Arugula and Kale Pesto, Ricotta Cheese and a Fried Egg or Caprese Style $96.00
- Zucchini Frittata with Zucchini Blossoms Serves 8-12 $56.00
Chilled Buffet per 12 guests $42.75
- Rustic Fingerling Potato Salad
- Grilled Pear, Prosciutto, Arugula, Parmesan & Pistachio Salad with Meyer Lemon Vinaigrette
- Radicchio, Baby Kale, Quinoa, Roasted Beets, Mission Figs, Feta with Creamy Poppy Seed Vinaigrette
- Slice Herbed Chicken on a bed of Shaved Fennel and Greens with Parmesan Vinaigrette
- Chilled Cedar Roasted Salmon with Fennel Pollen & Dark Greens
- Rolls and Butter
- Chef’s Choice Dessert Selection
- Lemonade
Hot Buffet per 12 guests $43.75
- Grilled Pear, Prosciutto, Arugula, Parmesan & Pistachio Salad with Meyer Lemon Vinaigrette
- Radicchio, Baby Kale, Quinoa, Roasted Beets, Mission Figs, Feta with Creamy Poppy Seed Dressing
- Slow Roasted Camp Fire Chicken Half, Jus Lie, Baby Yukon Potato and Sautéed Green Beans
- Seared Salmon Miso Ginger and Pea Puree Black Rice and Pickled Shaved Carrots
- Rolls and Butter
- Chef’s Choice Dessert Selection
- Lemonade
Enhanced Dinner Pricing by the each
- Broiled 6 ounce Ribeye Steak with Sauce Peiigueux, Butter whipped Potato, Braised Tuscan Kale $75.00
- Branzino Sea Bass with Fine Herbs, Farro and Grilled Asparagus with Lemon Zest & Parmesan $75.00
Spring Plated Menu
Salads
- Watercress, Field Strawberries, Avocado Salad Smoked Cheddar Crouton, Cilantro Lime Vinaigrette
- Artichoke and Chevre Tart Baby Greens, Lemon Vinaigrette
- Grilled Asparagus and Prosciutto Fig Compote and Ricotta Salad
- Grilled Pear, Arugula, Burrata & Pistachio Salad Meyer Lemon Vinaigrette
- Shaved Fennel and Arugula Salad Candied Kumquat, Mediterranean Olive Vinaigrette
- Baby Lettuce Salad Easter Egg radish, Pickled Spring Onion, Candied Pecans, Creamy Mustard Vinaigrette
Entrees
- Filet Mignon $42.94
- Whipped Gorgonzola Potato, Bordelaise, Crispy Leek
- Grilled Hanger Steak $42.94
- Spring Dug Potatoes, Haricot Vert, Bourbon Demi
- Wild Salmon en Papillote $46.69
- Baby Vegetables, Tarragon Beurre Blanc
- Lamb Roulade $56.62
- Spring Pea and Matsutake Mushroom, Cherry Pistachio Quinoa
- Wild Mushroom Raviolis $35.53
- Light Porcini Cream, Asparagus
- Lemon Thyme Roast Chicken Breast $42.96
- Wild Rice and Feta Stuffed Zucchini Rolatini
Desserts
- Boston Trio
- Whoopie Pie, Cannoli, Boston Cream Pie
- Carrot Cake
- Vanilla Caramel Drizzle, Candied Pecans
Before placing your order, please inform your server if a person in your party has a food allergy.
*In the interest of public health, please be aware that consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
