January 2017 Sample Menu

Three or Four Course Meal Served Family Style or Plated

cocktail nibbles
served with crackers and condiments - choose one or all (leftovers good for days)

cheese and fruit
vegetables and dips
charcuterie and olives


Soup or Salad
(toasted baguette and french butter optional)

creamy cauliflower soup, toasted pipitas
creamy vegan broccoli soup, black croutons
carrot and ginger soup
charred romaine caesar salad with parmesan vinaigrette, parmesan garlic toast
chopped salad with endive, radicchio, bitter greens, apples, walnuts, herbs, blue cheese (or feta) and sherry and dijon vinaigrette
winter greens with heirloom tomato, avocado, almonds, and lemon vinaigrette
frisee, raddichio, endive, with orange supreme, goats cheese, pistachios, creamy orange dressing
roasted golden beets and black pepper ricotta with tomatoes, watercress, olive oil, toasted pepitas

Main

market white fish over herbed, mixed vegetable succotash, carrot puree
tuna steak (or opah) with garlic tomato sauce, roasted cauliflower rice, arugula
salmon with herb oil, mushroom and shaved brussels sprouts, creamy white been puree
berbere lamb chop, shaved carrot, radish, and warm farro, cucumber raita
seared NY strip with mushroom risotto and garlic chard greens
ribeye with bagna cauda butter, whipped potatoes and sautéed asparagus
crispy chicken breast with black rice and hearty market greens, pistou sauce
herb and mushroom stuffed chicken breast with wild rice and roasted winter root vegetables,

Sweet

puff pastry with strawberries and Romanoff sauce
lemon drizzle cake
wine poached pears
creme brûlée with minted berries
chocolate torte, coconut crust