Plated Dinner Menus

MENU 1

  • Creamy cauliflower soup served with pan seared herb crusted jumbo shrimp
  • Organic greens with shaved fennel, blue cheese, pomegranate, red onion & toasted pecans served with an assortment of house-made artisan breads with house made black olive tapenade and olive oil for dipping
  • Fresh herb and pepper crusted  “Pemberton Meadows Beef Tenderloin” roasted to medium rare served with caramelized onion & wild mushroom port reduction, grilled asparagus & rosemary & sage roasted smashed new potatoes
  • Red wine, orange & spice poached Anjou pear with a light Chantilly cream

 

MENU 2

  • House made tagliatelle pasta with a wild mushroom ragout
  • Fresh organic greens with poached pears, Agassiz farms goat cheese, dried figs and toasted almonds served with an assortment of house-made artisan breads with house made black olive tapenade and olive oil for dipping
  • Pan seared halibut with fried capers and white wine, French green beans & light coconut rice
  • Cardamom & vanilla scented crème Brule with almond biscotto

 

MENU 3

  • Fresh organic greens with orange segments, dried cranberries, Agassiz goat cheese & toasted almond slices served with an assortment of house-made artisan breads with house made black olive tapenade and olive oil for dipping
  • Organic chicken filets in a creamy wild mushroom & sherry reduction served with heirloom carrots & creamy garlic mashed potatoes
  • Flourless dark chocolate torte served with fresh berries & raspberry coulis

 

MENU 4

  • Creamy Tuscan style white bean soup finished with a drizzle of olive oil, fresh herbs and a pan seared sea scallop
  • Grilled Romaine hearts with fried capers, parmesan shavings and house made croutons with a creamy house made dressing and served with an assortment of house-made artisan breads with house made black olive tapenade and olive oil for dipping
  • Slow braised lamb with fresh herbs & red wine jus served with creamy cauliflower & potato mash wild mushroom risotto and heirloom carrots
  • Wild berry fruit crisp served with a Chantilly cream

 

MENU 5

  • Creamy buttercup squash soup finished with a drizzle of cream fraiche
  • Roasted pumpkin, cranberries, toasted pecans, wild greens & creamy Agassiz farms goat cheese
  • Fresh herb crusted country lamb rack served with rosemary & garlic cannellini beans, crispy lemon potato wedges & Provençal tomatoes
  • Roasted beet salad with goat cheese, orange segments, red onion and fresh basil chiffonade
  • House made lemon curd with flaky shortbread fingers

Contact Details

Phone: 778-893-8856

Rusticgram

Contact Us

Photography by Danielle Campani |Web design by Red Bicycle