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Summer Sample Menu:

Passed Appetizers:


Smoked Bacon Wrapped Scallops


Mini Oaxaca and Cojita Cheese Grilled Chicken Quesadillas (corn tortillas)


Brie, Prosciutto, and Raspberry Reduction  Stuffed Endive  (prosciutto optional for non-meat eaters)


THE Chef Zack’s Halibut Ceviche 




Shaved Tenderloin Sandwiches on Charred Sourdough or GF Bread with Chimichurri, Pickled Red Onions, and Julienned Carrots


Decadently Seared Tuna Steaks with Mango, Red Onion, and Lime Salsa


Entree Sides:


Summer Squash and Radish Salad with Lemon Citronette 


Crisp Pear, Arugula, and Cranberry Salad with Peach and Herb Dressing

Winter Sample Menu


Sous Vide Herb and Garlic Duck Confit with Charred Crostini 

Goat Cheese and Balsamic Stuffed Mushrooms 

Marinated Brussel Sprouts with Tzatziki 

Korean Beef Bulgogi and Daikon Radish Stuffed Endive



Build Your Own Vietnamese Curry Chicken or Blackened Swordfish Banh Mi Sandwiches 

Roasted Tenderloin with Herbed Whipped Mashed Potato and Garlic Parmesan Broccoli



Roasted Butternut Squash, Kale, and Cranberry with Champagne Vinaigrette

Spinach, Beet, Radish, and Candied Walnuts with Maple Miso Dressing



Caramelized Peaches with Vanilla Bourbon Whipped Cream

Spiced Bread Pudding

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