P R I V A T E D I N I N G R E C E P T I O N & D I N N E R

Transcription

1 P R I VAT E D I N I N G RECEPTION & DINNER

2 RECEPTION HORS D OEUVRES FOUR VARIETIES four pieces per person 28 BEEF TARTARE cured egg yolk, grilled sourdough, arugula SEARED TUNA TATAKI marinated turnip, lemon crème fraiche, ikura ROASTED BEETS local pecans, goat cheese, sweet cherry FRIED CHEESE CURDS spicy mayo MUSHROOM ARANCINI maple sherry aioli SMOKED SALMON BEIGNETS dill crema, meyer lemon, arugula, pickled fennel FIVE VARIETIES five pieces per person SIX VARIETIES six pieces per person 42 CHERRY TOMATO balsamic marinated melon, basil PUMPKIN SOUP maple, spiced pepitas, sage DEVILED EGGS crispy bacon, smoked paprika TRUFFLE RICOTTA MOUSSE butter cracker, thyme honey, apple (supplement 3)

3 RECEPTION STATIONS All stations are priced per person and based on two hours of service. PARK BOARD house cured & smoked meats, midwestern cheeses seasonal jam, mustard, grilled bread, marinated olives 25 DIPS & CRUDITÉ pimento cheese, pickled sweet peppers, smoked cheddar park guacamole, jalapeno, cilantro, lime whipped prosciutto, ricotta cheese grilled bread & whole wheat crackers 25 CAESAR SALAD baby gem lettuce, sourdough croutons parmesan cheese GRAIN & AVOCADO BOWL farro, massaged kale lemon pickled turnips, fresh apple SUSHI & SASHIMI chef s collection of seasonal sushi & maki rolls wasabi, pickled ginger, soy sauce (based on five pieces per person) GRILLED FLATBREAD seasonally inspired toppings FOREST MUSHROOM RISOTTO pan-roasted seasonal mushrooms parmesan cheese, arugula pesto 20 ROASTED RAINBOW TROUT clams, black mussel, preserved lemon 30 CDK BEEF LOIN potato purée, baby spinach, beef jus CHOCOLATE COLLECTION a selection of petite chocolate pastries handcrafted confections 20 TARTS freshly baked, filled with the freshest seasonal ingredients 18

4 DINNER A LA CARTE all pricing to include coffee service THREE COURSE pre-selected starter choice of two entrées two family style sides choice of two desserts 100 FOUR COURSE pre-selected soup pre-selected salad choice of two entrées two family style sides choice of two desserts 120 FIVE COURSE seasonally created tasting menu 130 STARTERS PUMPKIN SOUP maple panna cotta, spiced pepitas, sage LOCAL GREENS honey thyme vinaigrette sourdough croutons, goat cheese shaved fennel ROASTED SQUASH SALAD pickled apple, parmesan, hazelnut brown butter vinaigrette BEEF TARTARE caramelized onion aioli, pickled sunchoke cured egg yolk, potato chips SIDES SAUTÉED FOREST MUSHROOMS YUKON GOLD POTATO PURÉE BEET SALAD herb yogurt, pistachio MAC & CHEESE parmesan, roasted garlic, herb ENTRÉ ES CHICKEN BALLOTINE polenta, cipollini onion aigre doux pickled peppers, parmesan, chicken jus CDK BEEF LOIN fork smashed fingerling potato, fried shallot beef jus, broccoli SCALLOPS celery root espuma, bacon, pear aigre doux SKUNA BAY SALMON braised red cabbage, crispy spaetzle, herb salad GNOCCHI lobster, tarragon butter, bright lights chard parsnip CASARECE fennel, pickled radichio, pecorino

5 DESSERT SELECTIONS S MURTLE smoked pecans, caramel, ancho, chocolate, graham, chantilly SORBET TRIO choice of three seasonal varieties CARAMEL APPLE MOUSSE caramel, pumpkin, pomegranate PARIS BREST black pepper cajeta, praline cream, pralinettes ICE CREAM TRIO 80% bitter chocolate, triple vanilla goats milk brown butter smoked pecan SEASONAL COBBLER to share black pepper cajeta, triple vanilla goat s milk ice cream