SAMPLE MENU
Passed Appetizers (choose 3)
Stuffed Figs with Pistachio Chevre wrapped in thinly sliced prosciutto and drizzled with a fig-balsamic reduction
Beef Carpaccio seared beef filet with watercress pesto on crostini (cold)
Seared Yellowtail on a wonton crisp with ponzu and sriracha aioli (cold)
Gorgonzola Galette with smashed cranberry
Crusted Pumpkin Bites skewered and sprinkled with lemon zest, thyme, and microplaned Parmesan
Crispy Polenta Squares topped with burrata and roasted tomato relish (cold)
Served Dinner
Menu Option One
Course One
Arugula and Soft Herbs fennel, seared Haloumi, and Mission figs
Course Two
Roasted Spaghetti Squash hazelnut-sage pesto and fresh grated nutmeg
Course Three
Black Cod and cherry tomato confit over risotto of radicchio, rosemary, and red wine
Menu Option Two
Course One
Eggplant Velloute with brandy-braised figs
Course Two
Wild Arugula and Mache with pistachio and thyme-crusted chevre medallions, house pickled grapes, and spiced candied pecans
Course Three
Duck Breast and Confit Leg daikon, watermelon radish, spinach, port-marinated figs
Menu Option Three
Course One
Mache and Endive with burrata and sliced Fuyu persimmons and Anjou pears
Course Two
Artichoke Linguine Jerusalem artichoke, artichoke heart, and fresh mint
Course Three
Seafood en Brodo white fish and clams with tarragon pesto in saffron-scented broth