Dinner

PLATED BANQUET MENU

For the freshest ingredients, we have created menu selections based on the current season. All main courses are priced as 3 course dinners and are accompanied by Chef’s choice soup or salad and dessert and includes coffee and tea service.   

MAIN COURSES

Served with roasted garlic mashed potatoes or herb and spice roasted russet potatoes and market vegetables except as otherwise noted 

CERTIFIED ANGUS BEEF STRIPLOIN (8oz)  red wine jus

MEDALLIONS OF BEEF TENDERLOIN (6oz)  wild and tame mushroom jus

CHICKEN SUPREME  foraged mushroom pan sauce

SALMON FILLET  charred scallion yogurt, chive salsa verde

BRAISED LAMB SHANK  caramelized onion date jus, sweet onion gremolata

PEKING LACQUERED DUCK BREAST  citrus soy glaze

ROAST LOIN OF PORK  white wine caramelized onion jus

MUSHROOM PAPPARDELLE  cultivated and exotic mushrooms, cherry tomatoes, roasted garlic cream, basil, parmesan, crispy onions - not accompanied with potato or vegetable