American Menu

Salad 

~ Frisee salad with beets, orange supremes, figs, almonds,

manchego cheese & a sherry-blackberry vinegarette ~

Main Course

~ Coffee-rubbed ancho filet, pan seared & served over a salad

of crimini mushrooms, arugula, garlic chips & smoked bacon ~

~ Horseradish potato gratin with grilled asaparagus & a grapefruit-lavender oil ~

Dessert

~ Fresh fruit parfait with a white chocolate mousse ~

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Southwestern Menu

Soup & Salad

~ Smoked-corn soup with a fried blue corn fritter, chipotle crème fresh & avocado salsa ~

~ Salad with jicima, pineapple, orange, cucumber, avocado, yellow beet & coconut rum vinaigrette ~

Main Course

~ Manchego crusted salmon with roasted poblano croquettes & tomato-garlic confit ~

~ Coffee-rubbed ancho short ribs with smoked corn mashers & baby squash ~

Dessert

~ Banana tres leches with dark rum carmel ice cream ~

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Italian Menu

Hors D oeuvres

~ Polenta cups topped with grilled sausage, pomodoro sauce & melted fontina ~

~ Asparagus wrapped in pancetta & flash fried ~

~ Veal saltimbocca skewer ~

~ Parmesan crisp with a tomato-fennel concasse ~

Soup & Salad

~ Zuppa fagole garnished with wild boar ragout ~

~ Arugula-fennel citron salad made with citrus supremes, grapes,

chopped hazelnuts, ricotta salata, baby spinach & a grapeseed-basil vinaigrette ~

Main Course

~ Butternut squash-mascarpone ravioli served with

a brown butter sauce, candied walnuts & gorgonzola ~

~ Scampi truffle risotto flavored with saffron fumet, wild mushrooms

& Parmigiano Reggiano, with an aromatic essence of truffle oil ~

~ Marinated lamb racks, grilled & sliced individually over a sweet garlic

& gorgonzola polenta, completed with a zinfandel-rosemary reduction ~

Dessert

~ Chocolate-espresso mousse with fresh whipped cream ~

~ Lemon gelato with fresh fruit ~

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