private dining
PRIVATE DINING has always been the hearth, the heart, the centre of the home; where family and friends gather, and dinner guests eventually congregate. We entertain from our kitchen and host from our hearts.
PASSED HORS D’OEUVRES F O U R VA R I E T I E S
Four pieces per person
RECEPTION
28 F I V E VA R I E T I E S
Five pieces per person
35 S I X VA R I E T I E S
Six pieces per person
42
artichokes One of the oldest foods known to man, Artichokes are said to be aphrodisiacs. In 1948, a young Marilyn Monroe (then Norma Jean) was crowned Castroville’s first “Artichoke Queen.”
PASSED HORS D’OEUVRES
COOL
WARM
ROASTED BEEF
TRUFFLE CROQUE-MONSIEUR
Onion, cucumber mousse, ponzu
Turkey ham, gruyère cheese
FOIE GRAS CRÈME BRÛLÉE
CARAMELIZED CHICKEN SUPRÊME
Hazelnut praline
Honey soy sauce, sesame, cilantro
C U R R I E D C R A B M E AT
CLAM CHOWDER
Avocado cream, lime, passion fruit coulis
Celeriac, piquillo peppers, smoked bourbon espuma
S E A R E D S A L M O N TATA K I
SCALLOP BOUDIN BLANC
Sweet rice vinegar marinated turnip lemon crème fraîche, ikura salmon roe
Apple beurre blanc, piment d’espellete, granny smith K A L A M ATA O L I V E S
ASHER BLUE CHEESE
Toasted brioche, port & fig purée
Extra virgin olive oil aïoli, panko crust
STATIONS N
o
MI SUSHI & SASHIMI
Chef ’s collection of seasonal sushi & maki rolls fish and shellfish sashimi wasabi, pickled ginger, soy sauce 35 CHEESE & CHARCUTERIE
Selection of artisanal cured meats and cheeses grilled bread, seasonal garnish 20 NoMI DIPS & CRUDITÉ
Chickpea hummus, sun marzano tomato dip, tzatziki seasonal crudités, marinated olives, lavosh 10 G R I L L E D F L AT B R E A D
Seasonally inspired toppings 15 FOREST MUSHROOM RISOTTO
Pan-roasted seasonal mushrooms, parmesan cheese arugula pesto 20 ROASTED MARKET FISH
Herb roasted root vegetables, sauce vierge 25
YA K I T O R I
(Choice of three) Pork belly negima, leek, sea salt Prime beef, pearl onion, yakiniku sauce Amish chicken thigh, tare sauce, togarashi King trumpet mushroom, ginger, soy sauce Shishito pepper, soy sauce Rock shrimp, yuzu kosho 30 H A N D - C A RV E D P R I M E B E E F T E N D E R L O I N
Horseradish crème fraîche, pomme purée natural jus 30 WHOLE ROASTED AMISH CHICKEN
Caramelized shallot, roasted garlic, thyme jus 20
C H O C O L AT E C O L L E C T I O N
A selection of petite chocolate pastries handcrafted confections 18
TA RT S
Freshly baked, filled with the freshest seasonal ingredients 18
All stations are priced per person and based on two hours of service.
PASSED HORS D’OEUVRES F O U R VA R I E T I E S
Four pieces per person
RECEPTION
28 F I V E VA R I E T I E S
Five pieces per person
35 S I X VA R I E T I E S
Six pieces per person
42
artichokes One of the oldest foods known to man, Artichokes are said to be aphrodisiacs. In 1948, a young Marilyn Monroe (then Norma Jean) was crowned Castroville’s first “Artichoke Queen.”
PASSED HORS D’OEUVRES
COOL
WARM
ROASTED BEEF
TRUFFLE CROQUE-MONSIEUR
Onion, cucumber mousse, ponzu
Turkey ham, gruyère cheese
FOIE GRAS CRÈME BRÛLÉE
CARAMELIZED CHICKEN SUPRÊME
Hazelnut praline
Honey soy sauce, sesame, cilantro
C U R R I E D C R A B M E AT
CLAM CHOWDER
Avocado cream, lime, passion fruit coulis
Celeriac, piquillo peppers, smoked bourbon espuma
S E A R E D S A L M O N TATA K I
SCALLOP BOUDIN BLANC
Sweet rice vinegar marinated turnip lemon crème fraîche, ikura salmon roe
Apple beurre blanc, piment d’espellete, granny smith K A L A M ATA O L I V E S
ASHER BLUE CHEESE
Toasted brioche, port & fig purée
Extra virgin olive oil aïoli, panko crust
STATIONS N
o
MI SUSHI & SASHIMI
Chef ’s collection of seasonal sushi & maki rolls fish and shellfish sashimi wasabi, pickled ginger, soy sauce 35 CHEESE & CHARCUTERIE
Selection of artisanal cured meats and cheeses grilled bread, seasonal garnish 20 NoMI DIPS & CRUDITÉ
Chickpea hummus, sun marzano tomato dip, tzatziki seasonal crudités, marinated olives, lavosh 10 G R I L L E D F L AT B R E A D
Seasonally inspired toppings 15 FOREST MUSHROOM RISOTTO
Pan-roasted seasonal mushrooms, parmesan cheese arugula pesto 20 ROASTED MARKET FISH
Herb roasted root vegetables, sauce vierge 25
YA K I T O R I
(Choice of three) Pork belly negima, leek, sea salt Prime beef, pearl onion, yakiniku sauce Amish chicken thigh, tare sauce, togarashi King trumpet mushroom, ginger, soy sauce Shishito pepper, soy sauce Rock shrimp, yuzu kosho 30 H A N D - C A RV E D P R I M E B E E F T E N D E R L O I N
Horseradish crème fraîche, pomme purée natural jus 30 WHOLE ROASTED AMISH CHICKEN
Caramelized shallot, roasted garlic, thyme jus 20
C H O C O L AT E C O L L E C T I O N
A selection of petite chocolate pastries handcrafted confections 18
TA RT S
Freshly baked, filled with the freshest seasonal ingredients 18
All stations are priced per person and based on two hours of service.
