Seasonal Private Dining Menu

~Salad Options~

 

~Burrata Salad~

Lemon Burrata Sorbet with Heirloom Tomatoes and Espresso Balsamic Vinegar

 

~Crispy Halloumi~

Chickpeas, Mandrin Oranges Arugula and Spiced Cashews

 

~Caprese~

Smoked Fresh Buffalo Mozzarella with Crispy Fried Heirloom Tomatoes and Pistachio Pesto

 

~Softshell~

Heb Panko Crispy Soft- Shell Crabs with Baby Kale, Baby Peppers, Papaya, Cucumber and Spicy Peanut Dressing

 

Appetizer

 

Gnochi

Whole Wheat Sweet Potato Gnocci, Butter Braised Wild Mushrooms and

Leeks, Grilled Broccolini and Lemon Cashw Cream Sauce

 

Louisiana Ramen

Alligator, Crawfish Tail, Noodles, Andouille Cured Crispy Pork Belly, Hot Sauce Egg in a

Rich Seafood Broth topped with Crispy Pickled Okra

 

Stew

Jamaican Oxtail Stew with Nann Dumplings, Seasoned Vegetables, Corn

Creme Fraiche, and Pickled Mushrooms and Peppers

 

Inked

Bacon and Scallop Squid Ink Ravioli wiha BRoccoli Rabe Pesto and Lemon

Beurre Blanc

 

Urchin

Sea Urchin Panna Cotta topped with Caviar and a Brown Butter Sauce

 

Hen

Confit Chorizo Stuffed Cornish Hen Leg with Saffron and Seafood Infused Rice

 

Venison

Seared Venison, Semolina Potatoes, Sour Cherry Bordelaise

 

 

~Dinner~

 

Grilled USDA Prime Filet Mignon 

 Lobster Bearnaise, Charred Baby Carrots, and Butter Whipped Potatoes

 

USDA Prime Ribeye

 with Coffee Mole, Chorizo Hominy and Saffron Potato Fondant

 

Duck 2 Ways

Pan Seared Duck Breast with Braised Duck Leg Samosa, Parsnip Puree

Cherry Sauce, Mushrooms and Carrot

 

Roasted Baby Lamb Chop

 Raisin Bourbon Demi- Gloace, Pistachio Yogurt, Fondant Potatoes, and Champagne Carrots

 

Pan Roasted Halibut

 Sweet Pea Puree< Shellfish Porcini Cream Sauce and Khorasan What

 

Wild Caught Salmon 

 Grilled Carrot, Togarashi Cashew, Ponzu with Corn Infused Puffed Quinoa and Lemon-Horseradish Infused Crème Fraiche 

 

Grilled Apple Cider Brined 16 oz. Pork Chop 

topped with Bourbon Raisin Apple Sauce, Southern Style Bacon Braised Swiss Chard, Spiced Sweet Potato Puree

 

Double Cut Wild Boar

Accompanied by Romanesco with Horseradhish Sauce with Cabernet Sauvignon Infused Mashed Potatoes

 

Vegan Crab Cakes

Asparagus, Sundried Tomato and Avocado Aioli

 

Grilled Spatchock Hen

Topped with Chimichurri With Saffron Risotto and Roasted Brocoli

 

Organic Eggplant General Tso

With Mango Vegan Pork Fried Rice and Grilled Broccolli 

 

A-5 Japanese Wagyu Beef Tartar

With Soy Sauce Curried Infused Egg Yolk and Crispy Mustard Herb Tempura Fried Cappers and Fresh Shallots

 

 

 

~Dessert~

 

Pumpkin Latte Doughnut

Espresso Infused Caramel

 

Warm Apple Crisp with Oatmeal Streusel

 and Cranberry Gelato, Toasted Walnut Seeds

 

Chocolate Marquis

Orange Sable, Berries Romanoff, Grand Marnier Anglaise

 

Pistachio Tiramisu

Chocolate Cherry Sauce

 

Honey Cinnamon Chablis Poached Pear

with Caramelized Phyllo Nest and Orange Ricotta Ice Cream and 

Cannoli Shell Crumble

 

Green Tea Creme Brulee

 

Cheesecake

Cinna Bun Stuffed Cheesecake with Chocolate Cream Ice Cream

 

Vegan Coconut Gelato

Dutch Chocolate Cookie, Toasted Macadamia Nut Crumble