
Plated Dinners and Entrees
Scallops & Filet
Pan Seared Scallop Valencia Orange Beurre Blanc Snow Pea Shoots Whole Roasted Filet Mignon Parmesan Truffle Anna Potatoes Haricot Verts Cabernet Shallot Reduction
Blue Corn Polenta Seared Spinach Blueberry Zinfandel Wine Reduction
Warm Pecan Crusted Goat Cheese Lola Rosa and Frisee Greens Maple Shallot Vinaigrette Grilled Filet Mignon and Lobster Enchilada Cumin Black Beans Grilled Zucchini Poblano Jack Cheese Cream Sauce
Wild Caught Smoked Salmon Crisp Tulip Petal Caper Berry Pimento Remoulade Heirloom Tomato Salad Basil, Sel Gris and Moroccan Olive Oil
Land & Sea
Garden
Roasted potatoes, peppers, onions, carrots in rich Yellow Curry sauce
Shiitake Mushrooms, Edamame and Garden Fresh Vegetables Stir Fry in Ginger Garlic Sauce
Pasta
with choice of Creamy Basil Pesto Parmesan, Marinara, Bolognese, Alfredo or Primavera Sauce
Jumbo Shrimp, Bay Scallops, Blue Crab, and Mushrooms in a Light Brandy Cream Sauce
House-made Gnocchi with Sage Brown Butter cream sauce with crushed Ginger Snap


​​Chef Syd Marshal
Private Chef
