THE MENU
Your Culinary Experience
Amuse-Bouche
Leek Vichyssoise
Yukon gold Potato | Charred Leek | Crème Fraîche | Ossetra Caviar
Contains:
Dairy, Fish, Shellfish
Salad
Golden Beet Salad
Roasted Beet | Mixed Tender Greens | Shaved Fennel | Tarragon | Foie Gras Vinaigrette | Toasted Hazelnut
Contains:
Dairy, Tree nuts
Entrée
Poached Halibut
Butter Poached Halibut | Sauce Verte | White and Green Asparagus Crowns | Mussel Foam
Contains:
Dairy, Fish, Shellfish
Entrée
Confit Duck
Petite Confit Duck Thigh | Celery Root Puree | Charred Escarole | Veal
Contains:
Dairy
Dessert
Lemon Crème Brûlée
Citrus-Scented Custard | Crisp Sugar | Toasted Coconut
Contains:
Dairy, Eggs
MAKE IT YOURS
A Starting Point, Not a Limitation
Love this menu as written, or make it your own. We can tailor selections around your occasion, preferences, dietary needs, and the way you want the experience to feel.
Specialty ingredients are subject to market pricing and availability; final pricing is confirmed in your proposal.
Desserts may be sourced from local artisan bakeries; selections and availability are confirmed in your proposal.
CUSTOMIZE YOUR MENU
Adjust dishes and selections to better fit your guests, occasion, and preferences.
DIETARY CONSIDERATIONS
Share allergies and dietary needs during planning so our culinary team can review appropriate adjustments.