52 À la Carte Tableside Experience Preselect soup or salad and dessert; your guests will order their entrée tableside. Maximum of 100 guests Baker’s basket (V, N) Variety of local breads and rolls Starters (choice of one) Classic lobster bisque crème fraiche, chives Roasted parsnip & Leek soup brown butter, spiced cashews, roasted apples Cream of truffle mushrooms trumpet royale, pea tendrils (V) Traditional Caesar garlic croutons, parmesan, Caesar dressing (V) House greens locally sourced greens, cherry tomatoes, cucumbers, radishes, carrots, seasonal fruit, citrus dressing (GF, V, VE, DF) Curly endive Champagne compressed apples, celery, candied pecans, bleu cheese, sherry vinaigrette (GF, V, N) Smoked beet salad lemon labneh, roasted hazelnuts, endive, arugula, verjus vinaigrette (GF, CN, V) Entrees (Choice of Three) Chilean Sea Bass (Market Availability) Clam- chervil velouté, confit potatoes, braised celery, baby carrots Seared Filet of Beef (GF) Tallow potato pave, black garlic puree, trumpet royale, Port demi glaze Frenched Chicken Breast roulade GF Spinach and semi dried tomatoes, parmesan whipped potatoes, roasted broccolini, mustard- herb velouté Braised Short Rib (GF) Potato puree, Brussel sprouts, crispy potato skins, red wine reduction Pan Roasted Atlantic Salmon Filet (GF) Fregola, butter poached asparagus, lemon caper emulsion Mushroom & Celery Root Wellington (V) Smoked portabella, spinach fondue, roasted onion jus
Banquet-Menu
| Title Name |
Pages |
Delete |
Url |
| Empty |
Ai generated response may be inaccurate.
Search Text Block
Page #page_num
#doc_title
Hi $receivername|$receiveremail,
$sendername|$senderemail wrote these comments for you:
$message
$sendername|$senderemail would like for you to view the following digital edition.
Please click on the page below to be directed to the digital edition:
$thumbnail$pagenum
$link$pagenum
Your form submission was a success.
Downloading PDF
Generating your PDF, please wait...
This process might take longer please wait
