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STARTERS

Alaskan King Crab and Ocaso Herb Quiche
with Profound Farms Greens, Heirloom Beets, Shaved Asparagus
and Watermelon Radish

Poached Colossal Shrimp” Cocktail” with Raindrop Farms Tomatoes,
English Cucumbers, Unicorn Celery Ribbons, Fresh Grated Horseradish
on Green Goddess Dressing

Comanche Buffalo Italian Sausage on Housemade Fettucine
with English Peas, Confit Fennel, Baby Artichokes, Oven Roasted Tomatoes
and Parmesan/Basil Broth

Cornmeal Crusted Trout Benedict on Jalapeño Grits
with Poached Catermere Farm Egg, Griddled Asparagus, Steelhead Caviar
and Smoked Tomato Hollandaise

 

MAIN COURSE

Black Truffle Custed Nova Scotia Halibut on Lemon Mascarpone Potato Puree,
Thyme Glazed Rainbow Carrots and Rhubarb Marmalade

Blackened Louisiana Red Snapper
on Crayfish/Foie Gras Dirty Rice, Creole Mustard Haricot Verts, Muffaletta Relish
and Fried Green Tomatoes with Comeback Dressing

Mesquite Grilled Australian Lamb Chops ‘Al Pastor’ on Mole Rojo
with Oaxaca Queso Empanadas, Sweet Corn Elotes, Smoked Spring Onions
and Roasted Pineapple Chimichurri

Midwest Prime 8oz Beef Tenderloin topped with BBQ Fried Oyster
on Smoked Gouda Cream Spinach and Farmer Jent’s Arlington Mushroom Ragout

 

DESSERT STATION

Brown Butter Carrot Cake Bites
Lemon Meringue Tarts
Honey Lavender Panna Cotta
Strawberry and Pistachio Cake
Fresh Fruit Tarts
Salted Caramel Chocolate Eggs
Mini Cheesecakes
Crème Brulee
Assorted Spring Macarons
Chocolate Bunny Lollipops

Fried Pecan Pies Action Station with Liquid Nitrogen Churned Vanilla Bean Ice Cream

Three Courses | 125