Dinner Special Events Menu

Ideal for groups of 30 or more.

 

We require a guaranteed final count of each item five (5) business days prior to event.

 

~~Salads~~

Please select one salad for entire group.

 

Mixed Greens     7

spiced almonds, sheep’s milk feta and confit green tomatoes with roasted shallot-champagne vinaigrette

 

Hearts of Romaine Caesar     9

whole leaves of crisp lettuce and house-made dressing, croutons, anchovies and grated Parmigiano-Reggiano

 

 

~~Entrées~~

Please select maximum of three entrées.

 

Chicken Marsala     23

pan-seared breast with smoked portobello mushrooms, garlic mashed potatoes and sautéed seasonal vegetables

 

Pork Tenderloin     25

chargrilled with a “mole” style dry rub and baby artichoke seviche, black bean-achiote vinaigrette and smashed fingerling potatoes

 

Moroccan-Spiced Salmon      27

wildflower honey glaze, harissa dry rub and tomato-apricot relish, vegetable succotash with sweet corn-turmeric soubise

 

Firehouse Filet Mignon     39

8-oz chargrilled center-cut steak with sauce bordelaise, garlic mashed potatoes and sautéed seasonal vegetables

 

Pistachio-Crusted Swordfish     29

fennel pollen-pistachio crust and pickled fennel-arugula salad, porcini-shallot crème, seasonal vegetables and smashed fingerling potatoes

 

Oven-Roasted Prime Rib     36

served with horseradish cream and demi-glacé, garlic mashed potatoes and sautéed seasonal vegetables

minimum of 12 orders

 

Korean Kalbi-Style Tofu     19

sweet soy-red curry-sesame glaze and grilled pineapple-vegetable slaw, brown jasmine rice, crystalized ginger and coconut-peanut vinaigrette

 

 

~~Desserts~~

7.50

 

Please select one dessert for entire group.

 

 

Crimson Velvet Opera Cake

red wine cake, ermine frosting, deep cocoa glaze, chocolate décor, red wine-cocoa reduction

 

Mango Pot de Crème

fresh macerated berries, chantilly and toasted coconut tuile

 

White Mocha Cheesecake

toasted hazelnuts, Frangelico crisp, chantilly and marionberry coulis

 

 

 Deneb Williams ~ Executive Chef

Nichol Santisteven ~ Pastry Chef

 

Prices and menus are subject to change.
A taxable 20% service charge and sales tax are additional.
Other menu items can be made available upon request.

 

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