7+ Course Tasting with Wine Pairings

Hors d’Oeuvres

choose one from each line

Pate
Serrano, prosciutto, black lentil paté

Olives
Warm olives or citrus poached olives

Cheese
Aged Manchego or Parmigiano-Reggiano

Crostini
Dried fruit-nut crostini, pumpernickel crostini, or evoo grilled flat bread

Mixed Pickles

Amusé Bouche

Choose one

Chévre + Truffle Fritter
Peeke toe crab and oyster sauce

Morel + Local Mushroom Gratin
Mushroom-Madeira cream shooter with white truffle foam

Vichyssoise
Malossol caviar on pomme brune

Grilled Local Mushrooms
Smokey mornay and parsley oil

Beef Tenderloin Carpaccio
Creamy truffle risotto

Fish

Choose One

Butter Poached Lobster
Crispy risotto cake and citrus-truffle micro greens

Peppered Salmon Sashimi
Local crab cucumber slaw and lime-cilantro vinaigrette

Peppered Salmon Sashimi
Beurre rouge, crispy Norwiss potato frites, and apple-micro basil salad

Scallop on Dates
Peppered lightly handled scallop on dates, bacon and brown butter, cucumber-ruby grapefruit slaw

Grilled Swordfish
Pineapple-thyme gastrique, Lapsang Souchong oil with pea tendril slaw

Escalivada + Garlic Grilled Prawn
Herbed ricotta and citrus evoo

Pasta

Choose One

Morel + Local Mushrooms with Angel Hair
Madeira cream with parmesan tuile

Harvest Vegetables + Sweet Potato Gnocchi
Brown butter, crispy Brussels leaves, and pecans

Butternut Squash, Apple + Ricotta Agnolotti Brulée
Pepper bacon and kale with brown butter nage

Quail Egg Ravioli
Local mushrooms and kale with foie gras butter nage

Intermezzo

choose one

Raspberry-Apple Sorbet
Frozen basil infused vodka

Lemon-Raspberry Sorbet
Frozen basil infused vodka

Strawberry-Basil Sorbet
Frozen vanilla and basil infused vodka

Strawberry + Rhubarb Sorbet
Frozen vanilla infused vodka

Blueberry, Lemon + Thyme Sorbet
Frozen lemoncello

Pear + Pomegranate Sorbet
Frozen raspberry infused vodka

Meats + Poultry

choose one

Magret Duck Breast
Grilled iceberg and Sauterne, garlic, ginger and soy reduction

Chicken + Magret Duck Boudin
Curry-date gastrique

Grilled Quail
Seared foie gras medallion and “buttered” toast with cranberry-apple gastrique

Bacon Wrapped Beef Tornado
Fingerling potato gratin and roasted garlic and rosemary jus

Mushroom Dusted Beef Tenderloin
exotic mushrooms, foie gras “bordelaise”, truffle potato and braised spinach

Cabernet, Garlic + Herb Roasted Beef Tenderloin
Root vegetable hash, bacon and kale and cabernet jus reduction

Roasted Lamb Saddle
Griddled braised leg, intense lamb jus, sweets, beets and bacon hash and kale braise

Pork Osso Bucco
Creamy herbed risotto and crispy carrots

Desserts

choose one

Pithiviers
French butter rum ice cream and rum and maple sauce

Apple Tart Tatin
Cinnamon, ginger ice cream

Red wine poached pear
Sweet ricotta and sweet balsamic redux

Feuilletage “Beignets”
Peppered strawberry and Grand Marnier crème chantilly

Torrefacto Ice Cream
Hazelnut crumb cookie, white salt caramel and chocolate paint

Poached Pear
Griddled pound cake, sweet ricotta and white pear vin cotta

Hot Chocolate Soup
Espresso, brandy, and bourbon-vanilla crème Chantilly

Mignardises

choose one from each section

Truffles

Lemon, date and coconut truffles

Orange Grande Marnier chocolate truffles

Hazelnut chocolate truffles

Horchata and chocolate truffles

Salt caramel chocolate truffles

Chambord and chocolate truffles

Godiva truffles

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Bark

Pistachio, pepper chocolate bark

Chocolate, caramel nut bark

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Cookies

Anise and almond cookies

Sherry brandy Palvorones

Pecan, orange and cranberry sandy

Bunyols de vent

“Jelly” doughnut with orange icing

Menu pricing is unique to each event.

Minimum food, beverage, and room charges apply.