Four Course Plated Dinner
Passed Hors D'oeuvre
Lobster and Pineapple
on a knotted bamboo skewer with a sesame-soy vinaigrette
Roulade Slider
farm-raised chicken breast stuffed with prosciutto, sun-dried tomatoes
basil and spinach on a brioche bun
Macaroni and Cheese Bites
with barbecue Shrimp
Caesar Salad Cups
Parmesan crisps holding marinated anchovies and chopped lettuce
First Course
Provencal Prawns
herb roasted prawns served on a garlic crouton topped with a
bouillabaisse relish of tomato, olive oil, carrot, fennel, celery, onion, and saffron
Second Course
Endive and Heirloom Apple Salad
a variety of crisp, tart heirloom apples, smoky bacon and
candied pecans with a sharp creamy Cheddar dressing
Main Course
Black Angus Short Ribs of Beef
with quinoa spring onion confit in a red wine sauce and Wagu tenderloin with
black Trumpet mushrooms, white asparagus, Tellicherry pepper jus
Dessert
California Strawberry Compote Parfait
with pistachio biscuit, litchi fruit cream, mango glaze and coconut macaroon
download our Plated Menu
