Entrees and Sides


2015 Winter Peak of Season

Serves 12-15 people
Veg = Vegetarian V = Vegan GF = Gluten Free N = Contains Nuts

Nicoise Salad* $80
with Poached Tuna, Mixed Greens, Hardboiled Eggs, Potatoes, Green Beans, Nicoise Olives, Confit Tomatoes and Lemon Vinaigrette GF
*Serves 10-12

Garofalo Casarecce Gluten-Free Pasta Salad $65
with Grilled Chicories, Tamari-Roasted Cremini and Oyster Mushrooms and Red Wine Vinaigrette V, GF

Toasted Red Quinoa and Golden Beet Salad $60
with Roasted Brussels Sprouts & Caramelized Onion Vinaigrette V, GF

Moroccan CousCous Salad $60
with Chickpeas, Roasted Squash, Pistachios & Citrus-Mint Vinaigrette V, N

Salad of Local Winter Chicories $60
with Toasted Walnuts, Shaved Parmesan Reggiano and Balsamic Vinaigrette Veg, GF, N

Tropical and Winter Fruit Salad $55
V, GF
 

The Main Dish

Serves 12-15 people

Peppered Beef Sirloin  $95
grilled medium-rare, sliced and served with Chimichurri sauce; great for sandwiches! GF

Slow Roasted Side of Wild Salmon $105
roasted medium and served whole or in 15 pieces, with Lemon Aioli on the side GF

Moroccan Spice Rubbed Free Range Chicken Breast $85
sliced into medallions and served with Balsamic-roasted Onions GF

Herb Roasted Free Range Chicken Breast $85
sliced into medallions and served with Sun-dried Tomato Tapenade GF

Veg = Vegetarian V = Vegan GF = Gluten Free N = Contains Nuts