$45 Banquet


.FIRST.

salad of mixed field greens
herb vinaigrette

traditional caesar salad
toasted croutons & parmesan

flash fried calamari
cherry peppers . lemon . extra virgin olive oil

soup of the day

.SECOND.

roast half free-range chicken
corn relish . grilled red bliss potatoes . honey-jalopeno barbecue sauce

grilled pork chops adobo
spiced peach chutney . whipped sweet potatoes . pecan butter

eggplant & roasted portabello
breaded fresh mozzarella . plum tomato

3- bone australian lamb chops
chickpea fries . carrot hummus . scallion oil

seared day boat scallops
maitake mushrooms . gratineed cauliflower . lemon butter

.THIRD.

chef’s selection of desserts



$59 Banquet

.FIRST.

salad of mixed field greens
herb vinaigrette

traditional caesar salad
toasted croutons & parmesan

flash fried calamari
cherry peppers . lemon . extra virgin olive oil

shrimp spaghetti
basil . sun-dried tomato . balsamic

chicken skewers
papaya-tomatillo salsa

.SECOND.

roast half free-range chicken
corn relish . grilled red bliss potatoes . honey-jalopeno barbecue sauce

grilled pork chops adobo
spiced peach chutney . whipped sweet potatoes . pecan butter

eggplant & roasted portabello
breaded fresh mozzarella . plum tomato

5- bone australian lamb chops
chickpea fries . carrot hummus . scallion oil

seared day boat scallops
maitake mushrooms . gratineed cauliflower . lemon butter

filet mignon rubbed with roasted garlic sauce
asparagus spears . flash fried onion rings . peppered fingerling potatoes

fennel dusted seared tuna
tomato-caper-calamata relish . tender green beans . potatoes . lemon-oregano oil

lobster crab cakes
red cabbage slaw . basil dressing

.THIRD.

chef’s selection of desserts





includes coffee or tea
additional 20% gratuity required