MENUS

THANKSGIVING 2019

MAIN

Cold smoked heritage turkey with sauces of cranberry and traditional gravy

Smoked pheasant with sage and preserved lemon demi glace

Slow baked spiral ham with a whole grain mustard-miso glaze

Roast lamb leg studded with olives, breadcrumbs & herbs

Spiny lobster tails with sauce buerre blanc

SIDES

Green bean casserole with garlic and crispy fried onions

Traditional creamy mashed potatoes

Roasted sweet potatoes with ginger-jalapeno chimichurri

Sweet potato casserole with marshmallows

Traditional American stuffing (aka dressing)

Cheesy cauliflower gratin with garlic breadcrumbs

Roasted brussels sprouts with smoked panchetta & butternut squash

Tricolor farmers market carrots with citrus red-chile

Pecan & wild rice salad witH golden beets, golden raisins, fresh pomegranate and BALSAMIC

DESSERTS

Traditional pumpkin pie with fresh whipped cream

Pumpkin-vanilla cheesecake with pecan nut crust

Burbon-pecan pie

Chocolate torte with chocolate crust

Deep dish apple crumble with miso-brown butter strusel

Peanut butter, gingersnap & chocolate chip cookies

Holiday Menu 2019

CANAPÉS

Mini wellingtons with mushroom bordelaise sauce

Polenta bite with oxtail ragout & shaved parmesan

Caviar on potato gaufrette with creme fraiche & chives

Mini Wild Mushroom Tarts with porcini glaze & WARM brie

Baby artichoke fritto with preserved lemon aioli

Mini Crawfish Étouffée in puff pastry


Foie Gras mousse on brioche toast point with spiced pineapple chutney

STARTER

pecan & wild rice salad with herbs, golden beets, golden raisins, fresh pomegranate and BALSAMIC

Roasted delicata squash salad with arugula, FETA, charred red onions, and A PRESERVED LEMON DRESSING

Pumpkin, saffron & shellfish bisque with
pumpkin seed pistou

Roasted beet and goat cheese napoleoN WITH ARUGULA fried capers, SUMAC vinaigrette

ENTREES

Mushroom agnolotti AND pine nuts IN BRODO

Halibut-Charmula with farro risotto, harvest vegetables and pomegranate gastrique

Braised beef short rib with sun choke puree and shaved pickled-red onion and a port wine reduction

Black cod with green garlic breadcrumbs on a rustic sauce of tomato, basil and FRIED capers

Confit duckleg ON POLENTA WITH COLLARD GREENS AND MISO VINAIGRETTE

King trumpet mushrooms on potato puree puntarelle and sauce borderlaise

DESSERT

Pistachio Cake with smokey lavender honey & pistachio gelato

Pumpkin Pie with vanilla bean whipped cream

Flourless chocolate cake, served warm with spiced vanilla gelato

Butterscotch pudding parfait with gingersnap crumble

Pineapple upside down cheesecake

Seasonal Menus 2019

WINTER 2019

1st Course

persimmon and pistachio salad of frizze, goat cheese and chives with a cider lemon-vinaigrette 

-

salad of grilled vegetables, avocado, sprouts, kamut and sumac dressing 

-

Brodo of pasta, pancetta and poppy seeds with cabbage leaves

-

french lentil & duck soup with porcini mushrooms & basil pistou

-

butternut squash agnolotti with pecorino and hazelnut  

2ND Course

black cod with garlic breadcrumbs on a sun choke puree with an apple-cabbage chive slaw

-

 lamb meatballs with cumin and papilla chili with sheeps milk yogurt

-

pecan smoked chicken, wilted brussel spout leaves, crispy fried leeks , chicken demi glace

-

cast-iron potato latkes with sour cream, caviar 

-

vegetable fricasse of mushrooms, leeks, corn and spinach

DESSERT

Sticky Toffee Pudding with bourbon-vanilla bean cream anglaise 

or

chocolate ganache cake with rye crumble, toasted marshmallow, poached pears , reconstituted currants in rye whiskey syrup

FALL 2019

1st Course

wedge lettuce, grilled cauliflower, toasted pita chips with crumbles of feta cheese, ceci beans,  greek olives, oregano dressing with red wine vinegar

-

shaved beet, and snow pea salad with sesame seeds, chile oil, yuzu and radishes

-

chicken soup with saffron, rice, lemon, dill and olive oil

-

kabocha squash soup with panachetta and pine nuts

1st Course

grilled short rib with a roasted red pepper salsa of capers and parsley with crispy patatas bravas 

-

peri peri game hen, rice and almond pilov with dried apricots, parsley-mint and browned butter

-

branzino with preserved lemon pan sauce, spanish olives & artichokes 

-

french beans with caramelized onions and tomato concasse 

DESSERT

walnut and apple galette with bourbon-vanilla custard sauce

or

caramelized Banana cake with creme anglaise and chocolate shavings, peanut butter ice cream

Summer 2019

1st Course

heart of palm salad with dried cherries, petite arugula leaves and a macadamia nut vinaigrette 

-

summer corn soup of leeks, spinach and jalapeños, garnished with coriander leaf & squeeze of fresh lime

-

ceviche of shrimp, scallops, lime, grilled tomatillos and avocado with fresh serrano chilis and pickled carrots

-

watermelon and tomato salad with feta, rainbow radish and ice wine vinegar, petite salad leaves

-

squash blossom & cucumber salad with avocado, black pepper-chimichurri & sheeps yogurt 

2nd Course

crispy pork carnitas tacos with shredded cabbage and grilled tomatillos, lime, onion & queso fresco 

-

mango chicken curry, fried chicken morsels in a spicy-sour lime sauce with mango, maui onions and basil

-

achiote rubbed chicken over black lentils, grilled tomato-jalapeno salsa & crema fresca

-

grilled vegetable bowl with arroz verde & queso cotija

Dessert

peaches & cream ice cream cake with peach jam, pistachio brittle, candied basil

or

buddha bowl of coconut tapioca, mango, vanilla bean syrup, chocolate and white chocolate shaving, topped with pineapple sorbet

SPRING 2019

1st Course

little gem salad with grilled asparagus, crispy radish, pickled red onions & avocado-green goddess dressing

tomato tarte tatin with basil and shaved ricotta solatta on a focaccia crust

turmeric-chicken soup, favas, baby corn, tomato & dill 

artichoke veloute with rustic croutons, crème fraîche,            black pepper & lemon olive oil

2nd Course

grilled salmon with yuzu & caramelized mushrooms, swiss chard chiffonade with a white miso-mustard sauce

harissa grilled lamb chops with sautéed pea tendrils, fermented cauliflower & sun-dried tomato pesto

cauliflower rice with saffron, mint, cilantro & caramelized onions

sweet pea ravioli with pecorino and bunashimeji mushrooms in consume

Dessert 

SEMOLINA CAKE WITH COCONUT, candied ginger AND LEMON SYRUP