Menus


A FEW FUN MENUS TO WHET YOUR APPETITE –
FAR FROM ORDINARY!

= Menu 1 =

Three Chef-Attended Stations

Fruits de Mer

PNW Oysters on the Half-Shell
with Lemon-Shallot Mignonette

Poached Prawns
with the Devil’s Extra Spicy Cocktail Sauce

House-Smoked Coho Salmon
with Pickled Pepper Remoulade and Dill Lavash Crackers

Carving Station

A Sumptuous Spread of Grilled and Roasted Meats
including Flank Steak, Pork Loin, and Chicken
with Wild Mushroom Gravy, Chimichurri, and Horseradish Cream

Potato-Celery Root Purée

Roasted Asparagus
with Almonds and Garlic

Salads

Chopped Radicchio Caesar
with Grilled Focaccia Croutons and  Dressing Made Before-Your-Eyes

Arugula Salad
with Marinated Beets, Chopped Olives, Fresh Chèvre,
and Grapefruit Vinaigrette



= Menu 2 =

Three Chef-Attended Buffets

From the Bamboo Steamer

Shiitake Mushroom Steamed Buns
with Spicy Mustard Dunk Sauce

Steamed Alaskan Coho Salmon Filets
with Lime-Mint Gremolata

Spring Vegetable Shumai Dumplings

From the Yakitori Grill

Crispy Rumaki Skewers:
Bacon-Wrapped Water Chestnuts and Chicken Liver
with Sweet Chile Tomato Glaze

Korean-Style Beef Skewers

BBQ Tofu Skewers

Cold Bar

Tuna Sashimi
with Beet Purée and Candied Lemon Peel on Wonton Crackers

Spring Greens Salad
with Peas, Carrot, Radish, Herbs, and Peanut Dressing


= Menu 3 =

Family-Style Dinner

Tarragon-Dijon Deviled Eggs

Spinach Salad
with Avocado, Cornbread Croutons, Bacon,
and Buttermilk Dressing

The Devil’s Fried Chicken:
Pasture-Raised, Beer-Brined, Buttermilk-Battered,
Fried-to-Perfection, On-the-Bone!

Potato-Turnip Purée
with Chicken Gravy

Creamed Collard Greens
with Roasted Chiles

Baked Apples
with Sweet Spices



= Menu 4 =

Family-Style Tapas Dinner

Rustic Salad Greens
with Asparagus, Hard-Boiled Egg, Hazelnuts,
and Herb Vinaigrette

Skewered Shrimp and Chorizo
with Cilantro Mojo

Beef Albondigas:
Spanish-Style Meatballs in Smoky Tomato Sauce

Spanish Tortilla
with Romesco Sauce and Broiled Manchego

Roasted Root Vegetables
with Garlic Aïoli

Braised Chickpeas
with Stewed Tomato, Caramelized Fennel, and Herb Emulsion

Saffron-Scented Rice
with Dried Fruit and Almonds


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