Private Dinners

Appetizers

Charcuterie board, chefs choice of local vegetables, fruits, and cheeses with traditional accompaniments

Seasonal oyster selects, served raw with mignonette, lemons, and hot sauce

Duck wontons, sweet Thai chili sauce, micro cilantro

Caramelized onion and gruyere tart

Mixed mushroom toast, Herbs de Provence, bacon, spinach, goat cheese spread, sourdough toast points

Cornmeal dusted fried oyster, charred corn aioli

Fontina and leek perogies, crème fraiche

Entrees

Pepper seared beef tenderloin, roasted asparagus, parsnip puree, blackberry-merlot demi-glace

Long braised short rib with fig glaze over mushroom and spinach risotto with parmesan

Grilled porkchop, brined in sweet tea, white cheddar Yukon gold potato puree, bacon sautéed brussels sprouts, apple chutney

Herb seared local fish, charred bok choy, curried butternut squash puree

Pecan crusted chicken breast over sweet potato agnolotti, charred kale, sage brown butter

Sautéed local shrimp, bacon, tomatoes, green onion and peppers, over creamy polenta with smoky tomato broth

Braised beef ragu, house made ricotta gnocchi, shaved pecorino, fresh herbs

Seared scallops, parsnip puree, blistered tomatoes, fresno chilies, fines herbs

Salads and Soup

Mixed lettuces: sliced pear, candied walnuts, gorgonzola, pomegranate balsamic vinaigrette

Arugula salad: shaved fennel, orange segments, slivered almonds, honey-sherry vinaigrette

Beet duo: Sous vide red and yellow beets, arugula and frisee, Fresno chili, whipped ricotta, blood orange citronette, pistachio dust

Spinach salad: dried cranberries, diced apples, toasted pecans, crumbled goat cheese, balsamic vinaigrette

Kale salad: butternut squash ribbons, pepitas, parmesan cheese, charred lemon vinaigrette

Coconut-curry lentil soup

She-crab soup, sherry drizzle

Pureed carrot and butternut squash soup with toasted cumin seeds

Desserts

Pear and apple crisp, vanilla ice cream

Crème caramel

Chocolate tart, seasonal berries, whipped crème fraiche

Carrot cake

Key Lime Pie, chocolate crust, whipped cream, candied limes

Sorbetto: raspberry, lemon, lime, lychee

Gelato: Sea salt and caramel, chocolate, cinnamon, coconut, espresso, vanilla bean