Events – Plated Dinners
Plated Dinners
Elegant Plated 4-Course Dinner
Menu 1
Appetizer
Roasted White Asparagus Soup with Parmigiano-Reggiano with Black Truffle Oil
Salad
Lola Rosa & Frisee Salad in a Cucumber Ring, Roasted Heirloom Golden Beets, Citrus Shallot & Verjus’ Vinaigrette
Entrée
Herb Crusted Roasted Beef Tenderloin, Wild Mushrooms, Sautéed Rainbow Chard with a Silky Gorgonzola Mash
Dessert
Champagne & Raspberry Gratin
Menu 2
Salad:
Heirloom Tomato Salad with Burrata Cheese, toasted Pine Nuts, Balsamic Reduction, Olive Oil, Maldon Salt finished with fresh cracked Pepper
Appetizer:
Roasted White Asparagus & Sunchoke Soup with a Parmigiana-Reggiano Frico with a seared jumbo Scallop
Entrée:
Braised Beef Short Ribs with Butter Poached Lobster Tail, Silky Roquefort Mash, roasted Brussel Sprouts & crispy Shallots finished with a Port Thyme Reduction
Dessert:
Pavlova with Peppered Strawberries & a Sweet Basil Sauce with Toasted Pine Nuts