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Plated Menu

 

THE FOLLOWING ARE SAMPLE MENUS FOR plated dinners—PRICE WILL VARY BETWEEN PRIVATE DINING AND CATERING EVENT.
 

$29 per guest

Salad Course:
•    Field Greens, Spiced Candied Walnuts, Manchego Cheese, and Preserved Lemon Vinaigrette

Entree Course:
•    Brined and Smoked Carlton Farms Pork Loin with House-made Chutney
Or:
•    Mesquite-Grilled Chicken Diavola with Paprika, Lemon, Fresh Oregano
Or:
•    Seasonal Vegetable Strudel with Curried Tahini (Vegan Option)

All Served with:
•    Buttermilk Smashed Potatoes
•    Herb-Seared Carrots with Honey & Butter (G/F & Vegan)

Dessert Course:
•    Vanilla Panna Cotta with Seasonal Preserves 


$39 per guest

Salad Course:
•    Radicchio Style Caesar with Shaved Sheep’s Milk Cheese and Torn Croutons

Entree Course:
•    Braised Beef Short Ribs with Red Wine Jus and Gremolata
Or:
•    Smoke-roasted Mary’s Chicken with Sauce Moutarde and Gremolata
Or:
•    Griddled Polenta Cake with Farm House Style Ratatouille and Herb Pistou

All Served with:
•    Roasted Root Vegetables, Fingerling Potato and Shallot, Finished with Soft Herbs and Lemon (G/F & Vegan)

Dessert Course:
•    Flourless Chocolate Torte with Chantilly Cream (G/F)


$49 per guest

Salad Course:
•    Romaine Heart, Tart Apple, Dried Cherry, Pistachio, and Apple Cider Vinaigrette (G/F & Vegan)

Entree Course:
•    Cedar Plank Salmon with Green Goddess Sauce
Or:
•    Seared Flank Steak with Cilantro and Parsley Chimichurri (G/F)
Or:
•    Foraged Mushroom and Balsamic Onion Galette, with Cauliflower Soubise (Vegan Option)

All Served with:
•    Grilled Yukon Gold Potatoes, Red Onion, Fennel, Cracked Green Olives, Mama Lil’s Peppers, Lemon and Hazelnut Romesco Sauce (G/F & Vegan)

Dessert Course:
•    Lemon Curd Tart