Seated Dinner Menu



FIRST COURSE
Spring pea soup - crab - pink peppercorn - mint - avocado
Chopped salad - cucumber - feta - tomato - corn - olives - pulled crouton
Frisee - bacon lardon - pear - soft boiled egg - herbs - green goddess dressing
Asparagus - Morel mushroom - shaved egg - baked parmesan
Arugula - preserved lemon - strawberries - barrel aged balsamic 25 years
Heirloom tomato - burrata - basil - balsamic - sea salt
MAIN COURSE
FISH
Olive oil poached wild halibut – fresh peas – sugar snap peas – sea beans – saffron broth
Roasted red snapper – foraged mushrooms – poached new potato – watercress – sorrel broth
Pan seared scallops – wilted greens – Meyer lemon - apple – cauliflower emulsion
MEAT
Spring lamb loin - chickpeas – oven roasted tomato – pickled ramps – tomato
Buerre blanc
Roasted 5 spiced duck breast – New potato – haricot vert - hazelnuts – apricot
Chicken breast – rainbow Swiss chard and carrots – tarragon – brown chicken jus
Braised short rib and sirloin – glazed spring vegetables – Beef demi
SILENT VEGETARIAN OPTION
Roasted carrots - crema - dill - lime - goat cheese








SEATED DINNER MENU

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