Dinner Party Sample Menus

Arancini-Fried Risotto, served with roasted garlic rosemary aioli, fennel slaw, herb oil

Wild mushroom ravioli, handmade, served with fresh shaved Parmesan, rosemary brown butter and fried leeks 

Burrata- Italian Buffalo mozzarell, olive oil, heirloom tomatoes, sea salt, grilled baguette 

Endive boats filled with honey whipped mascarpone, topped with poached par, candied pecans 

Slow Roasted Pork Belly, bourbon maple glaze, fried polenta round served with celery root purée, topped with shaved fennel salad 

Seared duck breast, thinly sliced served with cranberry orange gastrique, red wine braised onion compote, arugala and 

parmesan crisp 

Crisp Crostini with Shaved roasted Tri-Tip, gorgonzola rosemary and chive spread, red wine onion jam, aged balsamic

Boursin Potato Croquete, beaded and pan fried served with poblano pesto and roasted tomato aioli

Arugula, roasted butternut squash, candied peppitas, dried cranberries, haystack mountain goat cheese and lemon chive vinegrette 

Frisée and baby kale, poached eggs, crispy pancetta, cherry tomatoes, champagne herb vinegrette and parmesan crisp 

Red wine poached pear, baby greens, candied pecans, honey goat cheese, raspberry vinaigrette

Arugula, roasted butternut squash, candied pepitas, Manchego cheese, dried cherries, apple cider vinaigrette

Mixed greens, radicchio, caramelized apple, roasted pistachios, candied bacon, Gorgonzola and citrus chive vinaigrette 

Romain and Arugula crisp butternut squash, dried cherries roasted Peoria’s, aged Gouda, red chili strands and champagne vinaigrette 

Filet Mignon- Au piovre, green peppercorn brandy sauce, potato rösti, roasted rainbow carrots 

NY Strip with and espresso dry rub, smoked cheddar sweet potato au gratin, porter reduction and grilled asparagus.  

Pork Tenderloin Roulade, herb gremolata and sausage stuffing, pork demi gacé, seared polenta, sautéed baby bok coy

Chicken Roulade, chicken breast stuffed with spinach, roasted red pepper, manchego cheese, and artichoke hearts, topped with rosemary basil cream sauce and served with seared risotto cake

Grilled Strip loin, maitre de butter, wild mushroom ragout, potato pave 

Seared salmon filet, saffron risotto, roasted rainbow baby carrots rosemary beurre blanc and herb oil

Braised short ribs, brown butter whipped potatoes, roasted rainbow carrots and red wine demi glacé

Flourless chocolate cake, raspberry coulis, candied orange zest, sugar brittle and whipped cream 

Espresso creme brulee, brown sugar whipped cream and fresh berries

Chocolate souffle, Grand Marnier creme anglaise and fresh berries 

Chocolate mousse, raspberry jam, slivered almonds, fresh berries 

Amaretto Tiramisu, fresh berries, whipped cream