Small Plate Appetizers (Individual Portions)
Sea Scallop with Mushrooms, Shaved Sarvecchio Parmesan, Frisee and Truffle Vinaigrette $12
Yellowfin Tuna Tartare with Cucumber-Seaweed Salad and Crispy Wontons $10
Crispy Gulf Shrimp with Agro Dolce Sauce, Carrot-Cabbage Slaw $9
Spinach Risotto Fritters with Truffled Fonduta $8
Ricotta Ravioletti with Beech Mushrooms and Parmesan $9
Soup and Salads
Spinach Salad with Maple Glazed Pork Belly, Poached Egg and Mustard Vinaigrette $11
Red Beet Salad with Oranges, Crispy Prosciutto, Arugula, Almonds and Hidden Springs Cheese with Sherry Vinaigrette $12
Green Beans with Salemville Blue Cheese, Frisee, Radishes and Toasted Hazelnuts with Red Wine Vinaigrette $12
Romaine Salad with White Anchovies, Parmigiano, Preserved Tomatoes and Creamy Garlic Dressing $10
House Salad of Mesclun Greens with English Cucumbers, Tomatoes and Balsamic-Sherry Vinaigrette $8
Seasonal Soup $9
Entrées
Please select up to three options, including a vegetarian option.
For groups over 25 guests, counts for each entrée must be provided one week prior to arrival with place cards indicating the entrée selection one week prior to arrival.
Braised Short Ribs with Sweet Potato Puree, Brussels Sprouts and Parsnip Crisps $27
Marinated and Grilled Flank Steak with Winter Vegetable Salad and Yukon Gold Potato Puree $25
Filet Mignon with Yukon Gold Potato Puree, Sautéed Mushrooms and Bourbon Peppercorn Cream $36
Lamb Loin with Celery Root, Sauteed Artichokes and Black Olives $40
Roasted Chicken with Herb Marinade, Creamy Polenta, Roasted Squash and Broccolini $24
Scottish Salmon with Braised Savoy Cabbage, Pork Belly, Fingerling Potatoes and Herb Crumbs $27
Rainbow Trout with Sauteed Mushrooms, Rutabaga and Red Wine Butter $28
Veal Ravioli with Spinach, Toasted Pine Nuts and Buerre Fondue $25
Vegetarian Risotto $24
Seasonal Vegetable Pasta $24
Specialty Entées
The entrées listed below are available for any private party ONLY if exact counts for each entrée are provided one week prior to your arrival with a place card indicating who ordered the entrée.
Strauss Free-Raised Veal Chop with Baby Potato Salad, Mustard Vinaigrette and Veal Jus $37
Tuna "Au Poivre" with Arugula-Fennel Salad, Citrus Vinaigrette and Piquillo Peppers $27
Maine Lobster with Truffled Potato Puree, Brussels Sprouts and Champagne Butter $45
Sea Scallops with Caramelized Fennel, Red Grapes, Sweet Potato and Red Wine Honey Sauce $33
Combination Plates
Filet Mignon, 6 oz. and Sautéed Scottish Salmon with Yukon Gold Potato Puree, Seasonal Vegetables and Red Wine Butter Sauce $40
Filet Mignon, 6 oz. and Grilled Shrimp with Yukon Gold Potato Puree, Seasonal Vegetables and Red Wine Butter Sauce $45
Filet Mignon, 6 oz. and Lobster, 5 oz. with Yukon Gold Potato Puree, Seasonal Vegetables and Red Wine Butter Sauce $60
Childrens Entrées
Children's Entrées are available for $15 and include a fresh fruit cup and one of the following options:
Chicken Fingers with French Fries, Cheeseburger with French Fries, Pasta
All children under 12 must have the same children's entrée, unless they choose from the adult menu.
Desserts
Valrhona Chocolate Cappuccino Mousse Topped with Mascarpone Cream and Almond Biscotti $8
Vanda Brown's Sticky Toffee Pudding with Vanilla Ice Cream and Toasted Pecans $8
Apple Cobbler with Almond-Crisp Topping and Vanilla Ice Cream $8
Daily Trio of House-Made Sorbets $8
Daily Trio of House-Made Ice Creams $8
Warm Chocolate Cake with Vanilla Ice Cream $11 (not available for groups over 30 people)
Trio of Mini Desserts: Petit Chocolate Mousse, Vanilla Panna Cotta with Raspberry Sauce and an Individual Fresh Fruit Tart $12 (only available for groups over 30 people, and the Trio does require a count one week in advance and cannot be offered with any other dessert)