BANQUET MENU  

Our banquet menu is subject to change depending upon ingredient quality and availability.

BUTLERED HORS D'OEUVRES
(Passed during cocktail hour)
Nine dollars per person

CHEF'S CHOICE
An assortment of seasonal and enticing bite-sized hors d'oeuvres

APPETIZERS
Ten dollars

CRABCAKE
Garlic aioli, coleslaw

DUCK CONFIT SPRINGROLL
Creamed corn, Napa cabbage slaw, sundried cherry chutney

SALT ROASTED BEETS
Organic beets,  whipped goat cheese, pistachio vinaigrette

SHRIMP
Benne seed tempura, ginger-scallion honey mustard, Serrano-mango coleslaw

ENTRÈES
Forty dollars

(May be served without sauce upon request)
(Entrèes served with house salad, Chef's choice of potato and vegetable)

ORGANIC ROASTED CHICKEN
Carmelized shallots, sherry pan jus

SHRIMP
Bucatini, pancetta, thai basil, garlic, oyster mushrooms, edamame, lemon zest, tomato jam, asiago

PORK TENDERLOIN
Mongolian marinade, coconut-peanut sauce

MISO GLAZED SALMON
Udon noodle, rock shrimp, baby bok choy, shiitake mushrooms, bamboo shoots, ginger, soy

FILET MIGNON
Marrow butter, horseradish demi-glace
Served to 'MEDIUM' temperature

GOAT CHEESE PIEROGIE
local organic onions, tomatoes, basil, garlic, squash

*Prices do not include: alcoholic beverages, tax or gratuity.