Passed Appetizers
Brie En Croute NF
sliced black truffle acidulated pear
Marinated Ahi Tuna Tacos NF, GF, DF
hawaiian inspired tuna poke, chili lime crisp
Bone Marrow Meatballs NF, DF
bing cherry BBQ sauce
Black Sesame Crusted Chicken Gujons NF, DF
plum shallot marmalade
First Course
Young Boston Bibb Lettuce GF
pear carpaccio, crumbled gorgonzola, honey glazed walnuts, apple cider vinaigrette
Roasted Parsnip Bisque GF
candied walnuts, chive blossom
Entree Course
Honey Cured Wild King Salmon NF
lobster mash potatoes, salt roasted beetroot, chardonnay butter sauce
Rosemary Balsamic Stained Chicken NF, GF
pommes sauté, caramelized forest mushrooms, bacon haricot vert, red wine sauce
Flat Iron Steak
twice baked yukon gold potatoes, local bleu cheese, crispy tobacco onions, garlic broccolini
Asparagus Ricotta Ravioli NF
Ginger-Tomato Jam, Balsamic Painted Pea Vines
Desserts
Tableside Pumpkin Spice Tiramisu
layers of espresso-soaked ladyfingers and creamy pumpkin mascarpone infused with warm pumpkin spice, finished with a delicate dusting of cinnamon and nutmeg, coco powder
Signature Salted Caramel Ding Dong
decadent chocolate cake filled with silky salted caramel cream, coated in rich chocolate ganache, and finished with a touch of flaky sea salt
Wines
Haviland Brut (Sparkling)
WA, Crisp, clean and refreshing with notes of green apples, citrus, and faint toastiness.
Bordeaux Blanc (White)
FR. Gooseberry, guava, lime, quinine, tarragon. Featured on Luxe Package.
Browne Chardonnay (White)
WA, Biscuit, lemon curd, smoke, nutmeg and hazelnut. Featured on Lux Package
Mary Taylor Cahors (Red)
FR, Floral, savory, peppery. Featured on Luxe Package
Fossil & Fawn Pinot Noir (Red)
OR, Fruit flavors, earthy undertones, and a refined texture. Featured on Luxe Package.
Custom Requests
Inquire with your sales representative regarding custom menu items and we will do our best to accommodate
V = VEGAN | VEG = VEGETARIAN | GF = GLUTEN FREE | DF = DAIRY FREE | NF = NUT FREE
