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$35 per person
All menus include rolls, butter, tea, coffee, and water
Minimum of 25 people
Selection I
Roasted Butternut Squash Soup and Ravioli
(October through April)
Tomato Soup with Herbed Ricotta Dumplings(May through September)
Seared Farmed King Salmon with Orange Chili Beurre Blanc
or
Braised Brisket of Beef in Onion jus
or
Root Vegetables Schnitzel on Citrus Butter Sauce
Roesti Potato and Seasonal Vegetables
French Apple Tartlet with Vanilla Ice Cream
Selection II
House Smoked Trout with Creamed Horseradish
and Valley Field Greens
Chicken and Wild Mushroom Ballontine on Marsala Sauce
or
Steamed Lemon Sole Medallion
w/Harrissa Shrimp Mousse Saffron Sauce
or
Spinach and Sweet Potato Strudel
on a Light Blue Cheese Sauce
Swiss Style Risotto, Roasted Carrots, and Broccoli
Dark Chocolate Charlotte with a Poached Pear
and Poached Pear Ice Cream
Selection III
Seasonal and Wild Mushroom Stew
with Garlic Hush Puppies
Barbequed Lamb Shoulder
or
Kurobuta Pork Saltimbocca on Tomato Sauce
Grilled Vegetable Napoleon with Semolina Biscuit
Garlic Mash Potatoes Sauté Green Beans and Zucchini
Vanilla Creme Brulee
Selection IV
Baby Spinach Salad, Red Onion Confit, Herb Croutons, Parmesan Shavings, and French Dressing
New York Strip Steak with Melted Onions
and a Red Wine Sauce
or
Scallop and Lobster Crepes on a Shellfish Sauce
or
Truffle Scented Vegetable Fricasee
Parsley Fingerling Potatoes
with a Seasonal Vegetable Selection
Strawberry Tiramisu
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