Special Events Menu

This page will be updated as we have special event menus available.

NewYears Eve 2009

Appetizers

Foie Gras
Seared and served over gnocchi a la Parisienne with sauterne gelee and shaved Piave cheese. 13

Tart
Toasted and filled with grilled pheasant sausage, fingerling potatoes, golden raisins, hedgehog mushrooms and leeks in fortified duck stock, topped with fresh thyme. 12

Ravioli
Fresh house made pasta filled with lump crab, roasted sweet potatoes and asparagus, served with green goddess beurre blanc. 13

Asian Sweet & Sour Chicken Wings
Marinated and slow baked, served around cabbage-vegetable slaw with pan juices. 12

M’s Escargot or Scampi
Served in a casserole with garlic butter and topped with melted havarti cheese.
Escargot 9 Shrimp 10

Vegetarian Lahvosh
Hummus, spinach, havarti cheese, artichoke hearts, tomato, red peppers, Calamata olives and scallions, painted with a roasted red pepper & cracked mustard aioli. 11

Thai Lahvosh
Grilled chicken, tomatoes, scallions, peanuts, basil, cilantro, havarti cheese and Thai pepper sauce. 13

Soups & Salads

Asparagus & Champagne Bisque
Garnished with lump crab
& micro greens. 5

Creole Gumbo
Blackened chicken, andouille and crawfish gumbo. 5

Caesar
Romaine lettuce tossed with our classic Caesar dressing topped with croutons
and shaved Romano cheese. 5

Mixed Greens
Tossed with cabbage, scallions, red pepper curls, crispy wontons and sesame seeds in a carrot-ginger vinaigrette. 5

Spinach
With black mission figs, walnuts, prosciutto, triple cream gorgonzola and white
balsamic-pear vinaigrette. 5

Entrees

Beef Tenderloin
Grilled medallions served with root vegetable and peppercorn pecorino au gratin
and wild mushroom demi. 38

Ribeye
Grilled and topped with garlic-rosemary butter, served over mustard spaetzle tossed with black trumpet mushrooms and sweet peas. 36

Chilean Seabass
Seared and served over creamy celeriac puree, wilted spinach
and roasted tomato marmalade. 35

Veal Scallopini
Rolled with sun dried tomatoes, basil, Romano cheese and garlic, served over roasted bell pepper strewn acini de pepe with a spinach-olive coulis. 32

Seafood Cannelloni
Fresh pasta filled with shrimp, lobster, clams, ricotta cheese and tarragon, baked in Champagne cream and finished with roasted tomato puree. 28

Kurobuta Pork Chop
Grilled and served over andouille and brown sugar braised collard greens with jalapeño corn bread and spicy barbeque sauce. 29

Stuffed Salmon
Filled with lump crab and sweet peas, baked and served over Dijon roasted potatoes
and three onion ragout. 29

Lamb Sirloin
Rubbed with kashmiri chili, braised and served over cumin scented rice with spiced yogurt and grilled flatbread. 34

Stuffed Chicken
Filled with Boursin cheese, spinach and bacon served over whipped purple potatoes with roasted garlic cream sauce. 28

Diver Scallops
Bacon wrapped, seared and served studded around roasted acorn squash puree, brown butter Brussels sprouts, crispy leeks and maple butter sauce. 33

Tuna
Ponzu marinated filet served with roasted shiitake mushrooms, bok choy and fried rice timbale with a carrot-ginger drizzle. 35

Vegetarian
Edamame burger on an Artisan roll topped with sprouts, pickled ginger and Sirachi aioli, served with root vegetable potato chips. 18

Too Many Cooks in the Kitchen

September 20th 2009

2009 Too many Cooks in the Kitchen

First course
Roquefort panna cotta with a salad of figs, toasted walnuts, micro greens and aged balsamic vinaigrette.

Wine Pairing
Etoile Brut, Napa and Sonoma Counties, California

Second course
Lox, red onion, chive-paddlefish roe and creme fraiche presented in cucumber cups.

Cucumber Cups with Lox

Wine Pairing
2007 Macon Villages, Burgundy, France

Third course
Seared diver scallops with heirloom tomato marmalade over blue corn polenta.

Wine Pairing
2007 Concannon Pinot Noir, Central Coast, California

Hibiscus sorbet, sea salt and Meyer lemon foam

Fourth course
Roasted squab, butternut squash risotto and sage butter sauce.

Wine Pairing
2008 Altos Los Hormigas Malbec, Mendoza, Argentina

Fifth course
Carrot Cake

Wine Pairing
Solera 1847 Sherry