We require a guaranteed final count of each item five (5) business days prior to event.
~~Starter Salads~~
Please select one salad for entire group.
Mixed Greens 5
spiced almonds, sheep’s milk feta and confit green tomatoes with roasted shallot-champagne vinaigrette
Hearts of Romaine Caesar 7
whole leaves of crisp lettuce and house-made dressing, croutons, anchovies and grated Parmigiano-Reggiano
~~Entrées~~
Please select maximum of three entrées.
Pork Tenderloin 17
chargrilled with a “mole” style dry rub and baby artichoke seviche, black bean-achiote vinaigrette and smashed fingerling potatoes
Pistachio-Crusted Swordfish 19
fennel pollen-pistachio crust and pickled fennel-arugula salad, porcini-shallot crème, seasonal vegetables and smashed fingerling potatoes
Petit Filet Mignon 28
6-oz chargrilled center-cut steak with sauce bordelaise, garlic mashed potatoes and sautéed seasonal vegetables
Moroccan-Spiced Salmon 17
wildflower honey glaze, harissa dry rub and tomato-apricot relish, vegetable succotash with sweet corn-turmeric soubise
Chicken Marsala 16
pan-seared breast with smoked portobello mushrooms, garlic mashed potatoes and sautéed seasonal vegetables
Brown Derby Classic Salad 16
marinated flank steak, mixed greens, avocado, fresh tomato, hard-cooked egg, applewood bacon and creamy blue cheese dressing
Roasted Beet Chicken Salad 16
port balsamic-glazed breast of chicken with a fennel pollen-pistachio crust, roasted beets, local strawberries, pickled onions and watercress, fresh goat cheese and strawberry balsamic vinaigrette
Shrimp Niçoise
grilled asparagus, baby artichoke hearts, herbed fingerling potatoes, salt-cured egg, marinated olives, frisée and chèvre fondue and roasted shallot-champagne vinaigrette
Korean Kalbi-Style Tofu 12
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 and 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.
