PLEASE SCROLL TO BOTTOM OF PAGE FOR EASTER MENU 

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.

 

 

EASTER MENU

SMALL PLATES

CRABCAKE  11
Garlic aioli, coleslaw

FOREST MSURHOOM PAPARDELLE  10
Shiitake and oyster mushrooms, peas, piquillo peppers, parmesan cream, truffle oil

SALT ROASTED BEETS  9
Organic beets, whipped goat cheese, pistachio vinaigrette

CHICKEN CONFIT MAC N'CHEESE  9
Organic chicken confit, Applewood smoked bacon, fontina cheese, elbow macaroni, pesto

SOUP

CHICKEN AND BISCUITS  7
Local pasture raised chicken, buttermilk biscuits

SPRING ONION SOUP  7
Gruyère tuile, garlic crostini

SALAD

HEARTS OF ROMAINE  9
Applewood smoked bacon, farm egg, buttermilk dression, Brioche croutons,
parmesan tuile

HOUSE SALAD  7
Gem lettuce, candied pecans, dried cranberries, mandarin oranges, feta,
honey lemongrass vinaigrette

LARGE PLATES

*All entrèes served with baby carrots and mashed Yukon gold potatoes

NEW ZEALAND LAMB LOIN  36
Extra virgin olive oil and garlic marinade, mint chimichurri

BAKED HAM  22
Local forest raised, brown sugar glazed, rhubarb chutney, whole grain mustard sauce

ROAST DUCK  32
One half duckling, crispy skin, Cumberland sauce

FILET MIGNON  37
Pittsburg style, herb butter, button mushrooms

SALMON  22
Pecan crusted, lavender mustard aioli, pickled shallots

LOCAL PASTURE RAISED STUFFED CHICKEN BREAST  24
Fontina, spinach, proscuitto, local organic sundried tomato, panko cursted,
lemon caper sauce

VEGETABLE UDON  15
Baby bok choy, shiitake mushrooms, carrot, red bell pepper, bamboo shoots, broccoli,
ginger-soy vegetable broth, udon noodles

BRAISE OF THE DAY- FRESH PORK SHANK  30
Root vegetables, plum tomatoes, cherry peppers, thai basil, port, demi glace

FISH OF THE DAY- HALIBUT  30
Parmesan crusted, nantua cream sauce