Menu

Just a sample of what we can do…

FIRST HOURS


poached egg, diced north coast brined corned beef with sauerkraut, english muffin, hollandaise
breakfast potatoes, caramelized red onion and herbs

sun-dried tomato pita bread, egg scramble, sausage, cheddar, roasted red pepper, salsa verde,
citrus fruits

egg-dipped challah toast baked with strawberries and blueberries, mascarpone, cocoa fig

sliced rosemary buttermilk fried chicken, lavender waffles, ohio valley maple syrup,
seasonal berries

 

MID-DAY


prawn and scallop strudel, thermadore drizzle, pan-charred asparagus with tarragon, lemon arborio rice

beef wellington, burgundy wine reduction, roasted fingering potatoes with herbs and garlic, balsamic wilted greens

chicken paillard with pancetta and sage, wine butter sauce, root vegetable mash, roasted brussel sprouts

grilled heart of palm soft tacos, white onion, cilantro, salsa verde, spicy cabbage slaw, refried beans

 

BEFORE FIVE


artisan bread, cured meats, olive tapenade, repertoire of cheeses

roasted pepper tapenade boursin cheese crostini

cal-val figs with bacon and chili

spicy tuna nori rolls, thai chili, cilantro and chive blossom

grilled corn, crema mexicana and cilantro crostini

 

AFTER FIVE


wild rice and porcini stuffed rock hen, roasted roots, beet and jicama slaw

pan-seared herb-rubbed lamb chop, balsamic vinegar reduction, potato mash with caramelized fennel, roasted asparagus

glazed beef short rib, horseradish potato mash, granny smith apple and onion confit

wasabi and citrus salmon, cauliflower mash, pine nuts, pan-seared lemon, cucumber slaw

arugula and goat cheese ravioli, hazelnut and brown butter, pistachio, watercress and green tomato vinaigrette

 

TWO-ONE-SIX GREENS


spinach, bosc pear, cranberries, red onion, roasted hazelnuts, mustard vinaigrette

basil caesar

wedges of romaine, red onion, heirloom tomato with tangy bleu cheese vinaigrette

beetroot sorbet, kale, goat cheese, mint, vinaigrette

 

TWO-ONE-SIX SUGAR


baklava cheesecake with fig, caramelized walnut and goat’s cheese

sea salt and pretzel chocolate soufflé