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
28
RECEPTION
F I V E VA R I E T I E S
Five pieces per person
artichokes
35
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.”
S I X VA R I E T I E S
Six pieces per person
42
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
A LA CARTE THREE COURSE
Pre-selected soup, salad or starter choice of two entrées choice of two desserts coffee service
95 FOUR COURSE
tomatoes The POMA AMORIS, or “Love Apple,” was brought back to Spain by Columbus when he returned from searching for the New World.
Pre-selected starter pre-selected soup or salad choice of two entrées choice of two desserts coffee service
115 FIVE COURSE
This tasting menu is seasonally created by Executive Chef, Satoru Takeuchi
125
FOIE GRAS TERRINE
Quince chutney & gelée, spiced brioche toast, herb salad C R A C K L I N G P O R K B E L LY
Grilled tiger prawn, shimeji mushrooms, wasabi mash
STARTER
BROWN BUTTER SEARED SCALLOP
Wild mushrooms, celery purée, house cured bacon S A K E C U R E D H A M AC H I TATA K I
Grated chili & daikon radish, scallions arare rice crisp, ponzu sauce
oysters “Eat oysters love longer” They come in a perfect little case and require nothing but a little effort to be enjoyed. One of natures perfect little gifts.
P O TAT O C H O W D E R
Chicken chorizo, clams, fennel, celery, brioche C E L E R I AC & T R U F F L E S O U P
Potato bouchon, smoked apple jam
SOUP &SALAD
WINTER GARDEN
Pickled vegetables, herb sour cream, pumpernickle soil W E R P FA R M G R E E N S
Garden lettuce, seasonal vegetables walnut & honey dressing
thyme There are more than 100 different varieties of thyme. In my kitchen, it has a spot in almost every dish.
MAINS BEET GNOCCHI
Goat cheese crumbles, winter baby vegetables caramelized walnuts
SIDES
PA N - S E A R E D B L AC K C O D
CRISPY BRUSSELS SPROUTS
Cod consommé, roasted root vegetable mosaic fried celeriac straw
Maple glaze SAUTÉED WILD FOREST MUSHROOMS
CABERNET SAUVIGNON BRAISED VEAL CHEEK
Burgundy black truffle, parsley
Creamed green peas, rainbow baby carrots, fried parsnips Y U KO N G O L D P O TAT O P U R É E R O A S T E D R AC K O F L A M B
Churned butter
Hazelnut crust, red cabbage purée, sweet potato beignets natural jus
R O A S T E D R O O T V E G E TA B L E S
tomatoes The POMA AMORIS, or “Love Apple,” was brought back to Spain by Columbus when he returned from searching for the New World.
Chive, thyme, extra virgin olive oil GRILLED PRIME BEEF STRIP LOIN
Cumin charred cauliflower, port wine shallot confit thyme jus
Parmesan, tomato concassé, lemon confit
B U T T E R P O AC H E D M A I N E L O B S T E R
9
Lobster bisque, fregola pasta, thyme, tomato, lemon confit Surcharge 10
SUPPLEMENTS B U R G U N D Y B L AC K T R U F F L E S
5 per gram ALBA WHITE TRUFFLES
18 per gram
FREGOLA SARDA
T E X T U R E S O F C H O C O L AT E
Supple chocolate ganache, dehydrated chocolate mousse candied cocoa nibs, hot chocolate foam, chocolate & kaffir lime sorbet tonka vanilla caramel sauce B U C K W H E AT PA N N A C O T TA
Concord gelée, fresh grapes, vanilla sponge cake sesame brittle, timut honey gel A P P L E & P O M E G R A N AT E
Sautéed apple, caramelized white chocolate namelaka, pomegranate spiced apple cider, cinnamon cake, walnuts P E C A N TA RT
DESSERT
Brown butter custard, manhattan reduction, bourbon cherries whipped white chocolate ganache A P P L E TA RT
Caramel apple, cream cheese pastry cream, pomegranate rosemary pumpkin seed streusel, toasted marshmallow GINGERBREAD CREMEUX
Maple poached cranberries & pearls, roasted pear oatmeal stout cake, sage SORBET TRIO
Roasted pear, satsuma, concord ICE CREAM TRIO
80% bitter chocolate, spiced pumpkin chai, gingersnap
honey bee They work their entire lives to producesweetnectar.Buzzing around from flower to flower, I guess you could say they are the Chefs in their tiny world.
PASSED HORS D’OEUVRES F O U R VA R I E T I E S
Four pieces per person
28
RECEPTION
F I V E VA R I E T I E S
Five pieces per person
artichokes
35
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.”
S I X VA R I E T I E S
Six pieces per person
42
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
A LA CARTE THREE COURSE
Pre-selected soup, salad or starter choice of two entrées choice of two desserts coffee service
95 FOUR COURSE
tomatoes The POMA AMORIS, or “Love Apple,” was brought back to Spain by Columbus when he returned from searching for the New World.
Pre-selected starter pre-selected soup or salad choice of two entrées choice of two desserts coffee service
115 FIVE COURSE
This tasting menu is seasonally created by Executive Chef, Satoru Takeuchi
125
FOIE GRAS TERRINE
Quince chutney & gelée, spiced brioche toast, herb salad C R A C K L I N G P O R K B E L LY
Grilled tiger prawn, shimeji mushrooms, wasabi mash
STARTER
BROWN BUTTER SEARED SCALLOP
Wild mushrooms, celery purée, house cured bacon S A K E C U R E D H A M AC H I TATA K I
Grated chili & daikon radish, scallions arare rice crisp, ponzu sauce
oysters “Eat oysters love longer” They come in a perfect little case and require nothing but a little effort to be enjoyed. One of natures perfect little gifts.
P O TAT O C H O W D E R
Chicken chorizo, clams, fennel, celery, brioche C E L E R I AC & T R U F F L E S O U P
Potato bouchon, smoked apple jam
SOUP &SALAD
WINTER GARDEN
Pickled vegetables, herb sour cream, pumpernickle soil W E R P FA R M G R E E N S
Garden lettuce, seasonal vegetables walnut & honey dressing
thyme There are more than 100 different varieties of thyme. In my kitchen, it has a spot in almost every dish.
MAINS BEET GNOCCHI
Goat cheese crumbles, winter baby vegetables caramelized walnuts
SIDES
PA N - S E A R E D B L AC K C O D
CRISPY BRUSSELS SPROUTS
Cod consommé, roasted root vegetable mosaic fried celeriac straw
Maple glaze SAUTÉED WILD FOREST MUSHROOMS
CABERNET SAUVIGNON BRAISED VEAL CHEEK
Burgundy black truffle, parsley
Creamed green peas, rainbow baby carrots, fried parsnips Y U KO N G O L D P O TAT O P U R É E R O A S T E D R AC K O F L A M B
Churned butter
Hazelnut crust, red cabbage purée, sweet potato beignets natural jus
R O A S T E D R O O T V E G E TA B L E S
tomatoes The POMA AMORIS, or “Love Apple,” was brought back to Spain by Columbus when he returned from searching for the New World.
Chive, thyme, extra virgin olive oil GRILLED PRIME BEEF STRIP LOIN
Cumin charred cauliflower, port wine shallot confit thyme jus
Parmesan, tomato concassé, lemon confit
B U T T E R P O AC H E D M A I N E L O B S T E R
9
Lobster bisque, fregola pasta, thyme, tomato, lemon confit Surcharge 10
SUPPLEMENTS B U R G U N D Y B L AC K T R U F F L E S
5 per gram ALBA WHITE TRUFFLES
18 per gram
FREGOLA SARDA
T E X T U R E S O F C H O C O L AT E
Supple chocolate ganache, dehydrated chocolate mousse candied cocoa nibs, hot chocolate foam, chocolate & kaffir lime sorbet tonka vanilla caramel sauce B U C K W H E AT PA N N A C O T TA
Concord gelée, fresh grapes, vanilla sponge cake sesame brittle, timut honey gel A P P L E & P O M E G R A N AT E
Sautéed apple, caramelized white chocolate namelaka, pomegranate spiced apple cider, cinnamon cake, walnuts P E C A N TA RT
DESSERT
Brown butter custard, manhattan reduction, bourbon cherries whipped white chocolate ganache A P P L E TA RT
Caramel apple, cream cheese pastry cream, pomegranate rosemary pumpkin seed streusel, toasted marshmallow GINGERBREAD CREMEUX
Maple poached cranberries & pearls, roasted pear oatmeal stout cake, sage SORBET TRIO
Roasted pear, satsuma, concord ICE CREAM TRIO
80% bitter chocolate, spiced pumpkin chai, gingersnap
honey bee They work their entire lives to producesweetnectar.Buzzing around from flower to flower, I guess you could say they are the Chefs in their tiny world.
