Menu

STARTERS

Alaskan King Crab and Basil Quiche on Goat Cheese Spread
with Profound Farms Salad, Blood Oranges, Shaved Fennel,
Spiced Walnuts and Smoky Onion Dressing 

Poached Colossal Shrimp ‘Cocktail’
with Marinated Raindrop Farms Tomatoes, Fried Avocados, English Cucumbers and Pickled Rhubarb
on Green Goddess Dressing 

House Made Citrus Ricotta Raviolis
on Duck Confit, Burnt Broccolini Tips, Sweetie Peppers and Fried Garlic
with Manchego/Roasted Chicken Jus

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

 

MAIN COURSE

Roasted Nova Scotia Halibut with Herb Panade on Butternut Squash Puree,
Medley of Green Vegetables and Scarlet Plum Relish 

Pan Seared Louisiana Snapper with Gulf Crawfish Étouffée
on Red Mississippi Rice and Fried Okra with Muffuletta Relish 

Mesquite Grilled Harissa Mopped Lamb T-Bone Steaks
with Roasted Pineapple Chimichurri, Yucca Fries
and Ancient Grain Tabbouleh Salad 

Midwest Stockyards Prime 8oz Beef Tenderloin
with Maine Lobster/Spinach Soft Taco, Queso Fresco/Grilled Corn Potatoes
and Smoked Tomato Butter 

 

DESERT STATION

Carrot Cake with Cream Cheese Icing
Dark Chocolate Pot de Crème
Lemon Tarts with Violet Meringue
Greek Yogurt Panna Cotta with Fresh Berries
Fudge Cake
Mini Cheesecakes
Fresh Fruit Tarts
Assorted Spring Macarons 

Warm Arcana Chocolate Fondue Fountain Madeleines
Marshmallow Peeps
Strawberries
Lady Fingers
Coconut Macaroons 

 

THREE COURSES | 125

A 20% gratuity will be added to parties of eight or more.