Single Platform Menu
French Nibble-Mushrooms Cooked Like Escargot Earthy portabello mushrooms are diced and quickly sautéed Burgundian style with butter, garlic and lemon juice. Served with a red wine reduction.
Crispy Cod Strudel with Smoked Trout and Creamy Braised Cabbage Fresh cod is seasoned with our fennel spice rub, wrapped in buttered phyllo dough with a little smoked trout spread and baked until crispy. The result is a moist, flavorful fish with a crispy exterior. Served on a bed of braised cabbage and drizzled with beet vinaigrette.
Duck Sausage Corn Dog That's right! Served with multi-colored carrot salad, Creole mustard and drizzle of caramel...Bam.
Baked Ricotta Fresh Ricotta is flavored with Italian lemon oil, fresh spinach, and herbs and baked in a breadcrumbed pan. Served with Sicilian pesto, a sun dried tomato and almond sauce.
Fresh Artichokes Romesco Fresh artichokes are steamed then grilled with fruity extra virgin olive oil and fleur de sel. Served with Romesco, the Spanish red pepper sauce, thickened with bread and almonds...and yes, you do have to get your fingers messy.
Lima Beans and Mussels with Spanish Spices Fresh mussels are steamed and tossed with wood-smoked Spanish pimento, fresh mint, lima beans and scallions making an earthy, warm salad.
Pork Belly with Apple Mustard Salad American Homestead pork belly is braised with aromatic spices until juicy and tender with a crispy exterior. Served with with an apple mustard salad.
Soup Of The Day
Black Bean Chili
House Salad Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola.
Caesar Salad We've tweaked and updated our presentation a bit and I have to admit, it's one of the best Caesar salads around. Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing.
Party in Dubai A study in the elements of taste, Kim developed this addictive salad at home. Salad greens are tossed with medjool dates, kalamata olives, toasted walnuts and thinly-sliced, spicy capacolla, a delicious Italian salami. The dressing is made by pounding garlic, peppercorns, salt, lemon juice and olive oil together in a mortar and pestle. Ooh, lala!
Our Favorite Salad Young, fresh goat cheese from our friends at Blue Jacket Dairy is gently formed into a disc, dredged in seasoned breadcrumbs and warmed in the oven. Set atop a mound of mixed greens, fresh herbs and dressed in a proper French vinaigrette, roasted tomatoes and a spoonful of tapenade.
Cheese Service Today's selection of artisan cheeses is accompanied by a Medjool date and quince paste.
Charmoula Portabello and 5 Vegetable Tagine with Apricot Vinaigrette This Northern African-inspired stew is perfect for these still cool evenings. An assortment of winter vegetables are cooked with sweet and savory spices. Served with Charmoula roasted portabellos and spiced couscous.
Sauteed Wild Caught Fish with Spiced Foamed Butter Kim invented this intriguing fish dish for a luncheon with Milla Handley of Handley Cellars. The result is a succulent fish with hints of warm spices and citrus. Served with coconut black rice and roasted cauliflower.
Seared Sea Scallops Five juicy wild caught scallops are caramelized and served with saffron risotto and drizzled with fresh, lively carrot sauce.
Grilled Lamb Steak Delicious lamb sirloin is grilled medium rare and drizzled with a fresh mint and parsley vinaigrette.
Grilled Flat Iron Steak with Irish Whiskey Butter Slathered with a luscious butter spiked with Guinness stout, Worcestershire and Jameson's Irish whiskey. Served with carrot mashed potatoes and fried shallots.