A night on the vineyard
White white wine poached pear salad with field greens, walnuts, goat cheese and a champagne vinaigrette
Miso marinated salmon
Smoked and grilled tri-tip with a dijon vinegar reduction
Penne with cherry tomatoes, spinach, garlic, evoo, white wine and feta
Herb roasted potatoes
Blanched green beans tossed with sesame oil
Sliced sour dough with butter and evoo
Summer rustic elegance
Grilled watermelon with mint feta and balsamic reduction
Chicken asado with avocado aioli
Texas style smoked brisket with chimichurri
Wild mushroom youfan (Taiwanese sticky rice)
Charred herb roasted carrots over a honey whipped ricotta
Creamy scalloped potatoes
Rustic dinner rolls with butter
Vintage heirloom setting
Strawberries, blackberries, candied nuts, field greens tossed with balsamic vinaigrette.
Wild mushroom chicken marsala
Cavatelli with basil weekday sauce and grilled eggplant
Herb roasted prime rib
Garlic mashed potatoes
Asparagus with lemon and shaved parmigiana
Focaccia with butter
A fond look into flavors of the past
Mandarin orange, goat cheese, field greens, almonds, pickled onions and garlic vinaigrette
Airline chicken breast with a shallot, garlic, lemon white wine sauce
Jumbo lump crab cake with a cajun remoulade
Ricotta baked ziti with fresh buffalo mozzarella, fennel sausage and basil
Lyonnaise potatoes
Grilled vegetable medley
Soft yeast rolls with butter
Traditional Service options
Buffet
Plated
Family style
Stationed
Appetizer examples
Smoke pork crostini, honey whipped cream cheese, toast point, green apple, marinated sweet pepper
Spicy black bean and mushroom dumpling with sesame chilli crunch sauce
Pierogies with caramelized onions and sour cream drizzle
Dates stuffed with almonds, blue cheese and wrapped in bacon with a vinegar reduction
Endive leaves with goat cheese, mandarin orange, pickled onion, almond and balsamic reduction
Chicken and waffle bites with bourbon maple syrup
Braised pork belly served over a crispy rice cube with spicy aioli
Wild mushroom crostini with dill goat cheese, pine nuts, caramelized onions and crispy sage
