Food Menu

Create your own personalized menu by choosing one salad or appetizer, one entree, and one dessert. Chef David Scribner will work with you to create the perfect custom menu for your event.

Appetizers

Grilled asparagus with crispy panchetta, poached egg and brown butter

Smoked salmon with potato and zucchini roost, preserved lemon and creme fraiche

Peppered tenderloin carpaccio with roast garlic aioli, pickled beets, arugula and parmesan

Crab stuffed ceimini mushrooms with fresh herbs and lemon butter

Grilled eggplant with minted yogurt, preserved lemon and smoked tomato coulis

Bruschetta with fresh ricotta, fava beans and oven-dried tomatoes

Teriyaki glazed chicken satay with soba noodle salad and spicy peanut sauce

Rice paper spring rolls with shrimp, herbs, carrots, rice noodles and chili lime sauce

Grilled sausages with potato and cabbage hash and mustard cream

Duck confit with orechette pasta, sweet peas and garlic cream

Grilled prawns and mango wrapped in prosciutto with rosemary and grilled polenta

Salads

Heirloom tomatoes with stilton, tost shallots, and red wine vinaigrette

Simple farm greens with mustard dijon vinaigrette and warm croutons

Panzanella bread and tomato salad with basil pesto, cucumbers, red onions and chick peas

Fresh mozzarella and champagne mango with proscuitto and mint

Avocado and crab imperial with mustard vinaigrette and mache

Tuna tartar with blood oranges, ginger, avocado and crushed sesame

Shrimp and snapper ceviche with fresh lime, peppers, celery hearts and pineapple

Roasted warm beets with walnut oil, lentils, aged goat cheese and escarole

Oranges, grilled fennel, dates and pickled red onions

Entrees

Pepper seared petite sirloin with blue cheese butter, tomato provincal and creamed spinach

Salmon with preserved lemon, olive oil, wilted spinach with currants and pine nut pesto

Shrimp scampi with angel hair pasta, gremolata and toasted bread crumbs

Sautéed soft shell crabs with lemon, capers and brown butter with boiled new potato

Grilled swordfish with tomato and sweet corn salad, blue cheese butter and tarragon vinaigrette

Roast pork loin with apricot preserves, sauteed broccoli rabe and roasted garlic

Rare tuna with wasabi, sweet soy and sesame lime salad

Seared rockfish with grilled eggplant and tomato gratin, fried sage and black olive tapenade

Monkfish and mussels braised with saffron, wine and cream, with fennel, oven-dried tomato and gremolata

Seared red snapper with cinnamon cous cous, pine nuts, dried apricots, basil and apricot burre blanc

Seared halibut with creamy polenta, sauteed wild mushrooms, fresh thyme and gremolata

Crispy rockfish with sauteed spinach, currants, smashed fingerling potatoes and tomato chili jam

Macadamia crusted salmon with coconut lentils, tangerine salad and tarragon

Romano crusted chicken with tomato basil linguini and caramelized cauliflower

Grilled leg of lamb with smashed brussel sprouts, mint and goat cheese butter

Sautéed crab cakes with tabouleh and grilled red onions

Seared scallops with saffron orzo pasta salad with feta cheese, chives, olives and tomato

Roasted rack of lamb with cannolini beans, pancetta, sage and balsamic glaze

Desserts

Strawberry shortcake with shortbread biscuits

Red velvet buttermilk pancakes with amaretto marscapone

Crepes with braised apricots, toasted almonds and marscapone

Chocolate beet cake with chocolate ganache and pistachios

White poppy seed cake with cream cheese frosting

Key lime pie with coconut and graham cracker crust

Bananas foster with almond pound cake and whipped cream

Fried sweet potato doughnuts with powdered sugar

Fresh fruit salad with honey and warm shortbread cookies

Blue cheese, toasted walnuts and balsamic candied figs

Chocolate mouse tart with coconut crème angelaise

Champagne mango and sticky rice

Warm brioche french toast with blueberries and maple syrup