Sample Sit-Down Menu

1st Course – Choose One

Lobster risotto with asparagus tips, chanterelle mushrooms, and white truffle oil

Roasted butternut squash ravioli with toasted pumpkin seeds and sage butter sauce

Warm grilled fall vegetable, and roasted tomato napoleon with homemade mozzarella cheese, baby Arugula salad and balsamic vinaigrette

Caramelized onion, tomato, asparagus, and goat cheese tart with micro green salad and balsamic reduction
Pan seared diver sea scallops with spinach and wild mushrooms, lemon basil butter

Mixed baby green salad with roasted pears, candied nuts, sun dried cranberries and warm panko crusted goat cheese medallions

Lobster chowder with morel mushrooms

Tomato basil and fennel leek mirrored in the same bowl
with frizzled leeks

Roasted butternut squash with toasted walnuts and frizzled apples

2nd Course – Dinner – Choose One

Individual grilled filet mignon towers over potato galette with Portobello mushrooms, cippoline onions, roasted shallot merlot demi glaze, roasted asparagus, baby carrots, and topped with frizzled sweet potato’s

Roast ½ duckling two ways, the leg is incorporated into a spring roll and the breast sliced with ginger, raspberry glaze, wild rice and wheat berry pilaf , haricot vertes with toasted pine nuts

Mustard and herb encrusted rack of Lamb with, roasted baby turnips, beets, carrots, gratineed potato and rosemary and olive demi glaze

Organic French breast of chicken stuffed with wild mushrooms, local goat cheese and swiss chard, ratatouille cous cous, and baby spring peas

Roast Atlantic Halibut filet with sautéed asparagus, artichokes and shiitake mushrooms with white wine sauce and carrot ginger Risotto

Miso marinated Black Cod with braised baby bok Choy, julienne of Asian vegetables and Coconut lemongrass japonica black rice

Assorted Artisan rolls and breads and butter flowers


  • Individual lemon meringue tart with raspberries
  • Molten chocolate lava cake with vanilla bean ice cream
  • Cognac pumpkin bread pudding with cinnamon whipped cream
  • Apple tart tatin with Tahitian vanilla ice cream
  • Symphony: chocolate cake, chocolate mousse, and praline mousse, chocolate ganache topped with a cluster of candied nuts and gold leaf
  • Bananier: Banana flambé with rum, in an almond cream, surrounded by dark chocolate
  • Duet: Hazelnut dacaquoise with layers of hazelnut and citron mousse

*Specialty cakes available
Full coffee and tea service