Formal Dinner
ENTREES – MEAT
Horseradish Encrusted Roasted Local Beef Tenderloin with Port Wine Reduction
Ginger Lemongrass Marinated Braised Beef Shortribs with Purple Potato Puree
Classic Prime Rib of Beef with Smoked Tomato au jus
Osso Bucco Milanese with Truffled Risotto
Braised Lamb Shanks with Oven Roasted Tomatoes, Root Vegetables, and Creamy Polenta
Herb Marinated Seared Rack of Lamb with Lapsang Souchang Demi-Glace and Roasted Fennel
Grilled Elk Tenderloin Medallion with Wild Mushrooms
Elk Stew with Parsnip Potato Puree
Hawaiian Style Pork Spareribs with Grilled Pineapple and Warm Cabbage Salad
ENTREES – POULTRY & FOWL
Spring Cornish Game Hen with Wild Rice and Apricot Pilaf
Herb Roasted Organic Chicken with Housemade Pommes Frites
Buttermilk Marinated Southern Style Crispy Fried Chicken
Cumin Coriander Crusted Duck with Basil Green Curry
Braised Pheasant with Truffled Potato Gnocchi
Parmigiano Reggiano Encrusted Pheasant Breast with Herbed Aioli
Turkey Pot Pie with Root Vegetables
ENTREES – FISH & SEAFOOD
Tomato, Sage, and Pancetta Stuffed Local Trout on a Bed of Crispy Arugula
Herb Crusted Sockeye Salmon Filet
Grilled Asian Marinated Chilean Sea Bass with Sesame Spinach Saute’
Porcini Encrusted Halibut with Chive Sauce
Sesame Soy Marinated Ahi with Wasabi Mashed Potatoes and Baby Bok Choy
Cioppino Style Fish Stew with Sourdough Crostinis
Tandoori Shrimp with Braised Kale “Sag” and Basmati Rice
ENTREES – VEGETARIAN
Grilled Vegetable Napoleon with Basil and Balsamic Vinegar Reduction
Braised French Green Lentils with Brussel Sprouts and Carrots
Caramelized Fennel Risotto with Asparagus and Pearl Onions
Roasted Butternut Squash Stuffed Ravioli with Sage Brown Butter Sauce
Curried Toasted Quinoa with Roasted Portabella Mushrooms
Vegetable Lasagna with Roasted Garlic Broth