Beautifully plated dishes

SAMPLE MENUS

Food presentation Fresh ingredients Outdoor dining Plated dish
Appetizer presentation

Appetizers

  • Poached lobster & fennel atop brioche
  • Bacon-wrapped apricots
  • Homemade hummus & pita bread
  • Caprese skewers
  • Deviled eggs & caviar
  • Lemongrass shrimp
  • Spring rolls & peanut sauce
  • Savory beignet
  • Shrimp & grits in a tiny cup
Fresh soups and salads

Soups & Salads

  • Little gem lettuce cups w/ pickled mushrooms, feta, and garlic crouton.
  • Fire-roasted peach and arugula w/ an herb yogurt dressing, and toasted almonds.
  • Lyonnaise salad, with poached egg, crispy pork belly, and a champagne shallot vinaigrette.
  • Classic French onion soup, with gruyère, beef bone broth, garlic crouton, and fresh parsley.
  • Cauliflower velouté roasted fleurettes, with toasted cumin, pesto, and pumpkin seeds.
  • Italian ribollita w/ tomatoes, cannellini beans, kale, carrots, and celery.
Entrée preparation

Entrées and Sides

  • Zucchini stuffed with pearl couscous, ground bison, vegetable mélange, finished with a tomato caper sauce and parmesan cheese
  • Trofie fresche pasta, topped w/ a tomato and caper sauce, finished with Grana Padano.
  • Pork tenderloin and pesto farfalle w/ spinach and locally foraged mushrooms.
  • Grilled lamb chops, fresh from the Lamorey-Rowan Family Farm, accompanied by truffle mac and cheese, and croock-neck squash.
  • Prime ribeye of beef, with a silky parsnip purée, and fire roasted broccoli rabe.
  • Pan Seared halibut, roasted heirloom potatoes, heirloom tomatoes, and asparagus.