Four Course Sample Menus
Spring
1st
Tender Greens & Shaved Asparagus with Feta, Almond Crunchies, & Champagne Vinaigrette
2nd
Ricotta & Spinach Ravioli with Snap Peas in Butter
3rd
Grilled NY Strip Steak with Green Garlic & Scallion Salsa
4th
Cream Biscuits with Saffron-Marinated Strawberries & Lemon Whipp
Summer
1st
Burrata with Cucumber, Frescatano Olive, Tomatoes, & Pistachio Vinaigrette
2nd
Ricotta Gnudi with summer greens in butter sauce
3rd
Butter-Basted Halibut with Ratatouille
4th
Lemon Olive Oil Cake with marinated Stone Fruit and Honey Drizzle
Fall
1st
Shaved Brussles Sprouts & Arugula Salad with Hazelnuts and Pecorino Romano
2nd
Handmade Chestnut Trofie Pasta in Mushroom & Cream Sauce
3rd
Crispy Skin Duck + Roasted Figs, Vadouvan Kabocha Squash Purée, & Pan Sauce
4th
Chocolate Budino with Marinated Persimmons and whipped Crème Fraîche
