Salads

Spinach Salad with red onion goat cheese tempura, candied pecans, and a maple bourbon vinaigrette

Caesar Salad with parmesan-anchovy-garlic toast points and shaved parmesan

Sicilian Flatbread with basil pesto sun-dried tomatoes, pine nuts, and gorgonzola

Chilled Soup Shooters

Bleu Crab and Roasted Corn Chowder

Sun-dried tomato garnished with an Asiago cheese bullet

Chilled cucumber and neon beet

Pasta

Tri Colored Ravioli with a fresh basil pesto with a tomato & sautéed Pine nut concasse

Beef

Mini Black Angus Cheeseburger with white cheddar, green peppercorn dijonaise and white truffle & Romano potato straws

Filet Mignon medallions with a Marin cabernet reduction over leek & wasabi gold mashed potatoes

Sautéed beef tenderloin and eggplant with spicy hickory teriyaki glaze

Chicken

Walla Walla Onion and Lemon Chicken with Yukon gold potato pancake and braised spinach

Blackened chicken lobster slaw and green tomato chutney

From The Sea

Char-grilled shrimp marinated in a sweet Thai chili glaze, finished with a pineapple, mango salsa and garnished with fresh cilantro and lemon zest

Grilled Mojo Atlantic Salmon over field greens with avocado & Pico de Gallo

Sesame crusted Ahi Tuna with a ginger lemon grass sauce over a key lime wonton chip

Pan Seared Scallops on Angel Hair Pasta with white wine basil sauce and fresh tomatoes

33.50 Per person. 2 onsite chefs at 20.00 per hour (required).