Dinner Party Sample Menu #1
(5-Course Plated Service)
FIRST COURSE
VEGETABLE TEMPURA, Yuzu-Ponzu
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SECOND COURSE
POTATO & LEEK SOUP, Crispy Prosciutto, Celery Top, Leek Ash Oil
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THIRD COURSE
GRILLED ASPARAGUS, Burrat, Guanciale, Pine Nuts, Pine Oil
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FOURTH COURSE
DUO OF PORK
Tenderloin, Belly
Braised Cabbage, Pickled Mustard Seeds, Pea Purée, Wild Mushrooms, Charred Onion
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FIFTH COURSE
DARK CHOCOLATE CAKE, Cocoa Nib Brittle, Salted Caramel Ice Cream, Caracara Orange
Dinner Party Sample Menu #2
(Drop-Off Family Style)
TO BEGIN
Pear & Pecorino Salad
mixed greens with pears, hazelnuts, pecorino and a white balsamic vinaigrette
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SECOND COURSE
Crispy Chickpea Panisse
garlic aioli, harissa-tomato sauce, braised kale
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ENTRÉE
Rack of Lamb
with mint salsa verde
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SIDES
Roasted Fingerling Potatoes
with rosemary & garlic
Grilled Zucchini & Eggplant
with fresh herbs
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DESSERT
Vanilla Panna Cotta
with strawberry jam, pistachio brittle
Baked Meringue
with whipped cream & fresh berries
Dinner Party Sample Menu #3
(Wine Night Event)
FIRST COURSE
Beet Salad
Whipped Honey Goat Cheese, ‘Everything’ Crumble, Citrus, Dill-Buttermilk Emulsion.
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SECOND COURSE
‘General Tso’ Pork Cheeks
Fried Rice, Micro Cilantro
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THIRD COURSE
Crispy Sweetbreads
Red Wine Glaze, Celeriac & Cauliflower Puree, Black Trumpet Mushroom
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FOURTH COURSE
Short Ribs
Red Wine Caramel, Southern Cheesy Grits, Crispy Shallots, Nasturtium
Cocktail Party Sample Menu
(Pass-Around Bites)
kumamoto oyster
with grapefruit & prosecco mignonette
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wild mushroom fricassee
farm cheese, chives
on sourdough toast
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beef tartare
pickled mustard seeds, anchovy, caper, quail egg yolk,
on brioche toast
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forty-eight hour beef short rib
red wine caramel, potato puree, spring peas, maitake mushroom
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mignardises