Private Event Menu
Menu may vary.
APPETIZERS
VEGETARIAN
Cheese board
With nuts, fruit, and warm bread.
Truffle and brie gougère
With poppy seeds.
Spring vegetables on a blini
With herb dijonnaise.
Roasted asparagus
Wrapped in a tapenade and crudités fold.
Ratatouille goat cheese tartlets
PROTEIN
Charcuterie and cheese board
Pickled vegetables with warm country bread.
Port infused melon ball skewer
With smoked duck breast and mint shavings.
Phyllo Wellington
With butter maître D’, harissa, and tarragon
Armagnac glazed foie gras, With brioche, onion comfit and figs.
Butterflied shrimp cocktail duo
With avocado and horseradish salsa.
VEGETARIAN
Cheese board
With nuts, fruit, and warm bread.
Truffle and brie gougère
With poppy seeds.
PROTEIN
Charcuterie and cheese board
Pickled vegetables with warm country bread.
Port infused melon ball skewer
With smoked duck breast and mint shavings.
Spring vegetables on a blini
With herb dijonnaise.
Roasted asparagus
Wrapped in a tapenade and crudités fold.
Ratatouille goat cheese tartlets
Phyllo Wellington
With butter maître D’, harissa, and tarragon
Armagnac glazed foie gras, With brioche, onion comfit and figs.
Butterflied shrimp cocktail duo
With avocado and horseradish salsa.
SALADS
California salad
With gem lettuce, roasted corn, avocado, cherry tomato, puff pastry, citrus and pinot noir emulsion.
Andalusian gazpacho
With fresh goat cheese emulsion.
Salad Lyonnaise
With tomato, poached eggs, croutons and smoked back slab bacon.
STARTERS
Knife-cut Steak Tartar
With mesclun Green toasted pine nuts, Parmesan crostini and truffle oil.
Pan seared scallops
With Xérès reduction, comfit pear, Mache and gem lettuce.
Grilled octopus
With roasted red pepper carpaccio, lemon capers and baby spinach.
SALADS
California salad
With gem lettuce, roasted corn, avocado, cherry tomato, puff pastry, citrus and pinot noir emulsion.
Andalusian gazpacho
With fresh goat cheese emulsion.
Salad Lyonnaise
With tomato, poached eggs, croutons and smoked back slab bacon.
STARTERS
Knife-cut Steak Tartar
With mesclun Green toasted pine nuts, Parmesan crostini and truffle oil.
Pan seared scallops
With Xérès reduction, comfit pear, Mache and gem lettuce.
Grilled octopus
With roasted red pepper carpaccio, lemon capers and baby spinach.
MAINS
VEGETARIAN
Ratatouille
With parmesan polenta mille-feuille.
Provençale Aioli
With steamed vegetable, crostini and saffron rouille.
SEA
Sorel salmon
Wild caught salmon fillet, sorrel, vermouth and Sancerre, and wild rice.
Chilean seabass virgin sauce
With tomato, garden herbs, celery root mash, chorizo and calamari.
Mediterranean bouillabaisse
Fish and shell fish, orange, flamed anise, fennel, tomato, and saffron rouille.
LAND
Beef tenderloin
With duck fat fingerling potatoes, garlic parsley and Béarnaise.
Lava stone seared Wagyu and dry aged beef selection
With spring vegetable salpicon.
Burgundy beef
With roasted mushroom, slow roasted caramelized bacon, and tagliatelle pasta.
Duck comfit
With green peppercorn sauce, and glazed spring vegetables.
Herb crusted lamb rack
With roasted garlic cream, caramelized lemon, ratatouille, and rosemary.
Chicken rotisserie, shallots, tomato, potato, paprika, chili, potato and brown butter mash.
Basque chicken
VEGETARIAN
Ratatouille
With parmesan polenta mille-feuille.
Provençale Aioli
With steamed vegetable, crostini and saffron rouille.
SEA
Sorel salmon
Wild caught salmon fillet, sorrel, vermouth and Sancerre, and wild rice.
Chilean seabass virgin sauce
With tomato, garden herbs, celery root mash, chorizo and calamari.
Mediterranean bouillabaisse
Fish and shell fish, orange, flamed anise, fennel, tomato, and saffron rouille.
LAND
Beef tenderloin
With duck fat fingerling potatoes, garlic parsley and Béarnaise.
Lava stone seared Wagyu and dry aged beef selection
With spring vegetable salpicon.
Burgundy beef
With roasted mushroom, slow roasted caramelized bacon, and tagliatelle pasta.
Duck comfit
With green peppercorn sauce, and glazed spring vegetables.
Herb crusted lamb rack
With roasted garlic cream, caramelized lemon, ratatouille, and rosemary.
Chicken rotisserie, shallots, tomato, potato, paprika, chili, potato and brown butter mash.
Basque chicken
DESSERTS
Grand Marnier soufflé
With raspberry liquor.
Lemon meringue tartelette
Mini Lemon Tart
Mini Chocolate Tart
Mini Fruit Tart
Molten heart chocolate lava cake
Taunton Cake
Tiramisu
Mascarpone, espresso, and cocoa.
Opera cake
With hazelnut, coffee, chocolate, and cocoa.
Grand Marnier soufflé
With raspberry liquor.
Lemon meringue tartelette
Mini Lemon Tart
Molten heart chocolate lava cake
Taunton Cake
Tiramisu
Mascarpone, espresso, and cocoa.
Mini Chocolate Tart
Mini Fruit Tart
Opera cake
With hazelnut, coffee, chocolate, and cocoa.