Special Events Menu

This page will be updated as we have special event menus available.

NewYears Eve 2011

All items are subject to change.

We look forward to seeing you here!

Charcuterie Board
House made prosciutto, pate and sausage with assorted cheeses and traditional accompaniments. 16 Just Meat. 14 Just Cheese. 12

Arancini
Filled with Serrano ham, oregano and Mahon cheese served with blue cheese &
ancho-tomatillo dipping sauces. 12

Venison Tenderloin
Spice rubbed, seared and served with toasted almond panna cotta and
pumpkin liquor reduction. 14

Diver Scallops
Seared with white truffle-cauliflower puree, pancetta and smoked salmon roe. 15

M’s Escargot or Scampi
Served in a casserole with garlic butter and topped with melted havarti cheese.
Escargot. 9 Shrimp. 10

Vegetarian Lahvosh
Hummus, spinach, havarti cheese, artichoke hearts, tomato, red peppers, Calamata olives and scallions, painted with a roasted red pepper and cracked mustard aioli. 11

Thai Lahvosh
Grilled chicken, tomatoes, scallions, peanuts, basil, cilantro, havarti cheese and Thai pepper sauce. 13

Soups & Salads

Lentil & Caramelized Onion Puree Potamorone Squash Bisque
with braised pork belly & candied carrots. 5 with toasted pumpkin seeds. 4

Arugula
Crab, melon, Pecorino Romano and pink peppercorn vinaigrette. 5

Caesar
Romaine lettuce, Caesar dressing, croutons and shaved Parmesan cheese. 5

Baby Green
House made duck prosciutto, local goat cheese, roasted grapes and
white balsamic –pomegranate vinaigrette. 5

Entrees

Beef Tenderloin
Grilled medallions with 12 pepper-wild mushroom crust served over leek & rosemary potato rosti with bordelaise sauce. 38

Ribeye
Grilled and served with smoked Gouda &pumpernickel potato au gratin with crispy pancetta and Dijon aioli. 35

Black Cod
Seared and served with caramelized onion-celeriac puree, sweet pea polenta cake and smoked tomato hollandaise. 33

Veal Cheek Wellingtons
Puff pastry filled with braised veal cheeks, foie gras and mushroom duxelle, baked and served over roasted garlic risotto with black pepper-red wine demi glace. 35

Chicken Thighs
Jamaican jerked, seared and served over ginger scented bamboo rice with chimichurri sauce, island fruit relish and sweet soy. 24

Kurobuta Pork Chop
Brined with fresh herbs, grilled and served over warm apple-fennel potato salad with Maytag blue cheese cream. 28

Salmon Roulade
Stuffed with ricotta-boursin spread, roasted peppers and crab, seared and served over grilled scallion orzo with tarragon buerre blanc. 29

Tuna
Seared and served with spicy lobster sushi roll, warm tomato jelly and
smoked sesame vinaigrette. 34

Short Ribs
Slow braised and served with roasted tri-color fingerling potatoes, velvet piopinni mushroom puree and peppered carrot foam. 29

Lamb Chop “Shepard’s Pie”
Potato crusted lamb chops served with traditional Irish stew. 30

Pasta
House made pappardelle pasta tossed with veal & pork Bolognese Al Rosa and baked with Tellagio & Pecorino cheeses. 24

Thai Vegetable Hot Pot
Marinated tofu, scallions, carrot, shiitake mushroom, bean sprouts and Udon noodles simmered in lemon grass – Thai chili broth. 19 add Seafood. 27

Too Many Cooks in the Kitchen

September 20th 2009

2009 Too many Cooks in the Kitchen

First course
Roquefort panna cotta with a salad of figs, toasted walnuts, micro greens and aged balsamic vinaigrette.

Wine Pairing
Etoile Brut, Napa and Sonoma Counties, California

Second course
Lox, red onion, chive-paddlefish roe and creme fraiche presented in cucumber cups.

Cucumber Cups with Lox

Wine Pairing
2007 Macon Villages, Burgundy, France

Third course
Seared diver scallops with heirloom tomato marmalade over blue corn polenta.

Wine Pairing
2007 Concannon Pinot Noir, Central Coast, California

Hibiscus sorbet, sea salt and Meyer lemon foam

Fourth course
Roasted squab, butternut squash risotto and sage butter sauce.

Wine Pairing
2008 Altos Los Hormigas Malbec, Mendoza, Argentina

Fifth course
Carrot Cake

Wine Pairing
Solera 1847 Sherry