Sample Corporate Menu
approximately 30 persons

Hors d’oeuvre passed in reception area:
Tiny Maine crabcakes with remoulade
Tartare of beef filet on levain baguette
Wonton cup with lobster and mango salad

First Course
Micro greens with toasted walnut vinaigrette and herb goat cheese crouton

Second Course
Pan-seared snapper with artichoke and fennel ragout and basil infused sauce

Third Course (choice of)
Roast beef tenderloin with wild mushroom rissotto and caramel jus
Spice roasted venison with apple turnip risotto and wild mushroom-caramel jus

Artisan bread from wood-fired hearth oven, with butter

Dessert
Triple chocolate gateau with fresh raspberries and white choclate sauce
Coffees and teas

Sample Corporate luncheon
approximately 15 persons

Appetizer
Shrimp and scallop ragout in puff pastry

Salad
Mesclun salad with dijon vinaigrette

Main Course
Penne pasta with wild mushrooms, zucchini, and fines herbs

Artisan bread from wood-fired hearth oven, with butter

Dessert
Lemon Tart and Chocolate Mint Tart with Crème anglais
Coffees and teas