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
Apple-poppy seed slaw, charred pineapple aioli, petite mache

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

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

LOBSTER NOODLE CASSEROLE
Farfelle, peas, piquillo peppers, panko

CHILLED BUCKWHEAT NOODLES
Sno peas, edamame, toasted peanuts, shiitake mushrooms, water chestnuts, noodle sauce

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

DOUBLE CUT PORK CHOP
Five spice maple sugar glaze

CAST IRON RAINBOW TROUT
Lime Beurre blanc

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

TOFU "STEAK"
Brown rice salsa, balsamic reduction, herb salad

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