Dinner

Soups

  • Roasted Tomato & Eggplant Soup with Goat Cheese Dumplings
  • Minestra – Pork, Escarole and Cannellini Bean, Veggie Soup
  • Roasted Squash & Chestnut Bisque with Brown Butter
  • Wild Mushroom Bisque
  • Fennel and Onion Soup Gratin

Salads/1st course

  • Tuna Tartare with Ginger Dressing
  • Crab Salad, Meyer Lemon Vinaigrette
  • Roasted butternut Squash Salad with Arugula, Hazelnuts, Pancetta, Cranberries, Goat Cheese
  • Pear Salad with Blue Cheese & Port Wine Vinaigrette
  • Mixed Greens with Grapefruit, Fennel, Parmesan, Pistachios
  • Arugula, Roasted Pears, Beets and Herbed Goat Cheese

 

Entrees ($60-$80/per person for three courses)

Beef

  • 13 Hour Braised Short Ribs, garlic mashed potatoes, charred brussels sprouts
  • Veal Shank, Potato Pearls, Creamed Spinach and Pinot Noir Jus
  • NY Strip, Roasted Potatoes and Succotash, Cherry Sauce

Fish

  • Seared Halibut (or other fish), Garlic Mashed Potatoes and Mediterranean Green Beans with Sundried tomatoes, Kalamata Olives and Pinenuts
  • Seared Sea Scallops with Cauliflower, Capers, Currants & Toasted Almonds
  • Seared Scallops or Salmon, Caramelized Fennel, Celery Root Puree

Other

  • Seared Turkey Tenderloin, Orechiette with Butternut Squash, Hazelnuts and Chiles
  • Jerk Pork Tenderloin, Garlic Mashed Potatoes, Fresh Mango Chutney
  • Duck Breast, Butternut Squash, Brussels Sprouts with Chestnut-Sage Sauce
  • Rack of Lamb, Polenta, Carrot Crème Brulee