Sample Menu

Passed Hors d'oeuvres

  • Potato Rosti with Smoked Duck Breast
    Smoked Apple Crème

  • Braised Short Rib Empanada
    Chimichurri Sauce

  • Truffled Polenta
    With Wild Mushroom Ragu, Cashew Crème, and Truffle Oil served in a Small Jar with a Lid

First Course (Starters on the table)

  • Leafy Watermelon Carpaccio Salad
    Basil, spring mix, cashew butter and green apple tarragon vinaigrette

  • Marbled Green and White Hummus Spread
    Topped with Lemony Herb Garbanzo Salad

  • Smokey Eggplant Spread
    Charcoal-grilled eggplant and olive oil creme

  •  Marinated Beets
    With chopped pink lady apples, mint, pecans and maple marinade


Second Course

  • Truffled Borekas with Wild Mushroom
    Served with poached egg and bordelaise red wine sauce


  • Vichyssoise Soup
    Creamy leeks and potato drizzled with olive oil, garnished with crispy oregano sprigs

Third Course

  • Lemon Saffron Halibut
    Served with hot jerusalem artichoke salad with baby spinach, cherry tomatoes and black olives


  • Sous Vide Beef Fillet with Demi-Glace
    Served with truffled mashed potato and toy box carrots with orange-white wine glaze

Fourth Course

  • Tiramisu
    Topped with chocolate espresso beans served in a cup


  • Rich Flourless Chocolate Cake
    With amarena cherries and coconut sorbet


  • Pistachio Crembo
    Marshmallow fluff on shortbread, coated with chocolate ganache