Served Dinner Selections Served dinners include your choice of included starter, starch, side, and dessert, rolls, iced water, freshly brewed coffee, and a selection of fine teas. Priced per person. 20 is required. Land Slow-Braised Boneless Short Rib $30.00 with ancho mole GF Herb-Encrusted Seared Petite Beef Tenderloin $32.00 with caramelized onion and horseradish demi GF Rosemary Mint Grilled Lamb Rack $36.00 with sun-dried tomato glaze GF Pineapple-Brined Pork Tenderloin $28.00 with coconut cornflake crust and coconut curry sauce Sea Sugar and Spice Grilled Salmon $28.00 with tart cherry BBQ and crispy onions Five Spice Seared Tuna Steak $35.00 with hoisin glaze Griddled Bacon-Dusted Scallops $38.00 with saffron chili orange beurre blanc GF Crab Cake and Shrimp $38.00 with Cajun cream and fried capers Air Pear and Brie Stuffed Chicken $25.00 with perry cream sauce Herb-Marinated Chicken Breast $25.00 with Michigan cherry sauce GF Kale, Shiitake, and Leek Chicken Roulade $26.00 with charred tomato sauce GF Cider-Brined Pan-Seared Airline Chicken $26.00 with ginger and thyme demi-glace GF Dry-Rubbed Duck Breast $32.00 with tart cherry gastrique GF Cornbread-Stuffed Quail $35.00 with pepper peach glaze Earth Toasted Pearled Couscous $25.00 with seasonal vegetable tagine, stuffed dates, spiced pistachios, and crispy carrot ribbons V Carrot, Pearl Onion, Shiitake, and Pea Hash $25.00 with piped sweet potatoes and fried basil GF V Portobello Wellington $28.00 with garlic and herb chevre, merlot cherries, and wilted greens V 29
Served Dinner Selections Included Starters (select one) Included Sides (select one) Served dinners include your choice of included starter, starch, side, and dessert, rolls, iced water, freshly brewed coffee, and a selection of fine teas. Priced per person. 20 is required. Frisee and Radicchio with red pepper, sugar snap peas, haricot vert, radishes, tomatoes, and rhubarb vinaigrette GF VG Romaine Spears with cured egg yolk, grated Romano, garlic crostini, marinated tomatoes, and Caesar dressing V Baby Iceberg with roasted tomatoes, cucumber-avocado salpicon, queso fresco, tortilla straw, and cilantro buttermilk GF V Spinach Salad with mixed berries, goat cheese, toasted almonds, and raspberry vinaigrette GF V Included Starches (select one) Whipped Potatoes with white cheddar and rosemary GF V Roasted Fingerlings with malt vinegar and garlic GF VG Jasmine-Scented Rice with chives GF VG Ancient Grain Blend with fire-roasted vegetables GF VG Broccolini with roasted tomatoes GF VG Smoked Asparagus with pecorino and roasted garlic GF V Corn Niblets with pimento and scallion GF V Charred Miniature Carrots cinnamon-scented with cumin GF VG Seasonal Vegetable Medley see seasonal menu GF V Included Desserts (select one) Vanilla Bean Custard with lemon-scented sugar, fresh berry compote, and lemon curd GF V Bananas Foster Bread Pudding with rum-spiked caramel, candied walnuts, and banana chips V Blackberry Crisp with ginger walnut streusel, lavender-honey drizzle, and lemon Chantilly V Triple Chocolate Mousse with raspberry crumble, coconut crème, and salted caramel GF V 30
iced water, freshly brewed coffee, and a selection of fine teas. Priced per person. Junior $20.00 Baby Greens Blend with snap peas, red peppers, sweet onion, and honey-lime vinaigrette GF V Tarragon and Lemon-Seared Chicken Breast with braised greens and sauce supreme GF Wild Mushroom Cassoulet with petite batard GF V Quinoa Studded Wild Rice Pilaf with candied walnuts GF V Haricot Vert with charred baby tomatoes GF V Assorted Dinner Rolls V Freshly Baked Cookies and Brownies V Senior $20.00 Orzo Pasta with baby spinach, tri-color tomatoes, English cucumber, and chimichurri V Herb-Rubbed Coulotte with roasted aromatics and a caramelized onion and horseradish demi GF Grilled Portabella with roasted aromatics and a caramelized onion and horseradish demi GF V Mashed Yukon Potatoes with roasted garlic and chive GF V Broccolini with caramelized pearl onions and pimento GF V Rustic Bread Display V Freshly Baked Pies V 31
iced water, freshly brewed coffee, and a selection of fine teas. Priced per person. RCAH $25.00 Iceberg with tomato and cucumber relish, bleu cheese, toasted almonds, and buttermilk ranch GF V Farfalle with garden vegetable medly and creamy Caesar dressing V Parmesan and Oregano Seared Airline Chicken Breast with basil-spiked arrabiata GF Penne with pesto cream, roasted peppers, charred tomatoes, and caramelized onions V Smoked Asparagus with pecorino and roasted garlic GF V Petite Mediterranean Rolls V Tiramisu V Fiesta Fiesta Buffet $23.00 Chopped Iceberg Salad with Southwest Ranch Dressing V Fritos Corn Chips Freshly Fried Tortilla Chips with salsa verde, salsa rojo, house-made guacamole, pico de Gallo and manchego cheese sauce V Classic Taco Beef GF Spicy Lime Pulled Chicken GF Flour Tortillas Shredded Lettuce, Olives, Sliced Jalapenos, Diced Tomatoes, Diced Onion and Sour Cream Frijoles Refritos Cilantro Lime Rice Vegetarian Borracho Beans V Cinnamon-Dusted Tortilla Chips with fruit salsa V Rolls and Butter V 32
LBC $40.00 Baby Spinach with grilled peach, shaved sweet onion, roasted peanuts, and caramelized orange vinaigrette GF V iced water, freshly brewed coffee, and a selection of fine teas. Priced per person. Sweet Potatoes with cumin and molasses-spiked vinaigrette and roasted peppers and onions GF VG Slow-Braised Short Rib with bourbon glaze, charred carrots, and honeyed onions GF Sugar and Spice Grilled Salmon with tart cherry BBQ and crispy onions V Smoked Cheddar Grit Cakes with roasted corn and pimento GF V Smashed Redskins with sweet cream and spice GF V Asparagus, Green Beans, and Snap Peas with cracked pepper and sea salt GF V Carrot, Onion, Shiitake, and Pea Hash with piped sweet potatoes and fried basil GF V Rustic Bread Display with whipped butter V Bananas Foster Bread Pudding with rum-spiked caramel, candied walnuts, and banana 33
iced water, freshly brewed coffee, and a selection of fine teas. Priced per person. JMC $50.00 Baby Romaine Spears with garlic croutons, shaved parmesan, cured egg yolk, marinated tomatoes, and Caesar dressing V Spring Greens with fresh berries, lavender and mint, glazed almonds, goat cheese, and raspberry balsamic GF V Cavatappi with crispy pork belly, tea-steamed broccoli, roasted tomatoes, and chili garlic dressing Sliced Fruit Display with fresh berries and citrus yogurt dip GF V Blackened Shrimp Skewer with pimento aioli and trinity confit GF V Petite Filet of Beef Au Poivre with brandy butter and crispy artichokes Kale, Shiitake, and Leek Chicken Roulade with charred tomato sauce GF Cornmeal-Dusted Perch with cherry tomato and red onion jam, lemon brown butter, and fried capers V Fingerling Frites with malt vinegar gastrique VG Ancient Grain Blend with fire-roasted vegetables VG Broccolini with roasted tomatoes GF VG Seasonal Vegetable Medley see seasonal menu GF V Toasted Pearled Couscous with seasonal vegetable tagine, stuffed dates, spiced pistachios, and crispy carrot ribbons V Artisan Bread Basket with whipped butter, spiced hummus, and garlic oil V Individual Caramel Stout Cake with dark chocolate sauce, malted vanilla glaze, and chocolate-covered espresso beans V Individual Vanilla Bean Custard with lemon-scented sugar, fresh berry compote, and lemon curd GF V 34