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DINNER| MP

Require a chef and wait staff for on-site preparation and service.

 

FIRST 

Seasonal Salad with field greens, heirloom tomatoes, cucumber ribbons, parmesan Reggiano, radish, citrus vinaigrette. GF V

Frisee Salad with field greens, red onion, blueberries, goats' cheese, candies pecans, and citrus vinaigrette. GF V

Caesar Salad with romaine, bacon, croutons, lemon, parmesan Reggiano, and garlic Caesar dressing.

Greek Salad with bell peppers, tomatoes, red onion, cucumber, feta, lemon, black olives, and Greek vinaigrette. GF V

Butternut Squash Agnolotti with rosé sauce, basil, and parmesan Reggiano. V

Roasted Pepper and Tomato Soup with house crostini and basil. V

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MAIN

Beef Tenderloin roast with Dijon herb crust or steak with butter-herb-garlic baste. Served with au jus and horseradish.

Chicken Supreme pan seared with butter, garlic, and herbs, stuffed with:

goats' cheese/onion/spinach

brie/cranberries/bacon

old cheddar/onion/rappini

Rainbow Trout with butter garlic sauce and fresh herbs.

Garden Lasagna with rosé sauce, basil, and parmesan Reggiano. V

Butternut Squash Agnolotti with rosé sauce, basil, and parmesan Reggiano. V

Roasted Vegetable Stack with spicy tomato sauce, quinoa, and fresh herbs. GF V DF

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SIDES

Potatoes Gratin V 

Roasted Mini Potatoes GF V DF

Roasted Vegetable Bundle GF V DF

Garlic Lemon Asparagus GF V DF

Spicy Broccolini GF V DF

Rice Pilaf GF V DF

Mushroom Risotto GF V 

Roasted Root Vegetables GF V DF

Roasted Honey Parsley Carrots GF V DF

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LAST

Black and White Mousse Cake 

Chocolate Raspberry Mousse Cake

Classic Cheesecake with chocolate drizzle and raspberry coulis.

Apple Caramel Crumble tart with French vanilla ice cream.

Iced Brownie with French vanilla ice cream.

Tropical Fruit Salad. GF V DF

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STATIONS / LATE NIGHT

Salad 

Antipasto

Taco

Slider

Carvery

Asian

Grilled Cheese

Flatbread

Mac N' Cheese

Crostini

Dessert 

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