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