Private Parties
$100 Per Person
Appetizers: (Choose 4)
- Sauteed Hudson Valley Foie Gras
fig-artisanal brie turnover, blueberry chutney
- Porcini Dusted Kobe Hangar Steak Skewers
polenta crouton, truffle aioli
- Lobster-Fresh Chanterelles Cannelloni
with crispy sage lobster essence
- Apricot-Brioche Organic Quail
pomegranate barbecue
- Escargots in Cabernet Reduction
puff pastry crouton & micro arugulai
- Colossal Jumbo Crabmeat
orange-grapefruit brulee, micro-greens, Meyer lemon aioli
- Bedford Street Sampler
Lobster & brie wontons, braised free range chicken dumplings, and an American Wagyu Kobe meatball
- Lobster Bisque
with crispy basil and crème fraiche
- Duck Confit Ravioli
aged gouda, shitake mushrooms, blackberry-honey reduction
- Lobster, Brie & Mango Wontons
over a spicy passion fruit ginger broth
- Telluride’s Crab Cakes
with a saffron-tartar sauce and green chili-lime aioli
- Wagyu Kobe Meatballs
tomato marmalade, gruyere fritter, 8 year old balsamic
- Chilean Sea Bass Turnover
with sweet ginger jam, wasabi tobikko, and wasabi emulsion
- Chili & Cumin Dusted Calamari
over field greens with avocado, red onions, tomatoes, and a miso-ginger vinaigrette
- Sundance Salad
arugula with a citrus vinaigrette, orange segments, grilled pears, roasted pineapple and spicy pecans topped with crumbled herb goat cheese
- Macadamia Crusted Brie Salad
a wedge of brie crusted with macadamia nuts served over baby field greens with seasonal berries, sliced pears, grilled onion and a dried cranberry-jalapeño vinaigrette
EntrEes: (CHOOSE 4)
- PAN ROASTED FILET OF CHILEAN SEA BASS
roasted tri-color potatoes, artichokes, fava beans, meyer lemon, buerre blan
- FOUR CORNERS SPICED FILET OF GROUPER
over olive oil whipped potatoes, wilted spinach, balsamic syrup, and tomato marmalade
- SKILLET SEARED FREE RANGE WILD BOAR CHOP
maple-chili glaze, two-potato au gratin, black mission fig-port wine reduction
- COLORADO MOUNTAIN LAMB SHANK
toscana white polenta croquette, baby vegetables, Merlot au jus
- ROASTED HONEY GLAZED NATURAL DUCK BREAST
hazelnut-sweet potato soufflé, caramelized apples, heirloom carrots, Madeira au jus
- HOT IRON SEARED STEAK OF AHI TUNA “RARE”
fava beans, calamata olives, grape tomatoes, shallots, orange-mustard vinaigrette
- PAN ROASTED FILET OF HALIBUT
Meyer lemon butter, manila clams, fingerling potato puree
- MANO DE LEON SEA SCALLOPS
exotic mushroom ravioli, white asparagus, oven dried tomato-truffle broth
- PAN SEARED FILET OF STRIPED BASS
Moroccan couscous cake, piquillo pepper coulis, Maryland crab relish
- TELLURIDE SAFFRON RISSOTTO
lobster, jumbo shrimp, organic corn, chorizo, grape tomatoes, basil chiffonade, butternut squash broth
- GRILLED NATURAL BEEF TENDERLOIN
lobster-potato strudel, steamed asparagus, seared foie gras, port wine reduction
- PAN SEARED AMISH CHICKEN BREAST
stuffed with Morels, aged gruyere, with potato pancake, truffle aioli, onion marmalade
- FIVE HERB DUSTED VENISON CHOP
sweet potato cannelloni, pomegranate reduction
- BLACK TRUMPET MUSHROOM DUSTED BUFFALO SIRLOIN
butternut squash au gratin, blackberry-honey reduction
- SEARED WAGYU KOBE HANGAR STEAK
scallion-wasabi potato croquette, tempura asparagus, oyster mushroom-yuzu emulsion
- PAN ROASTED RACK OF LAMB
beluga black lentil fritters, wilted greens, chestnut-mint sauce
- PEPPERCORN DUSTED OSTRICH MEDALLIONS
mascarpone Toscana white polenta croquette, huckleberries (MARKET PRICE)
- AMERICAN WAGYU KOBE SIRLOIN
(MARKET PRICE)
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FOR RESERVATIONS PLEASE CALL
(203) 357-7679