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
Entrees:
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
Appetizers
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
Entrees
Build Your Own Vietnamese Curry Chicken or Blackened Swordfish Banh Mi Sandwiches
Roasted Tenderloin with Herbed Whipped Mashed Potato and Garlic Parmesan Broccoli
Salads
Roasted Butternut Squash, Kale, and Cranberry with Champagne Vinaigrette
Spinach, Beet, Radish, and Candied Walnuts with Maple Miso Dressing
Dessert
Caramelized Peaches with Vanilla Bourbon Whipped Cream
Spiced Bread Pudding