Plated Dinner
Design an outstanding plated dinner experience by choosing from single or duet entrée options.
CRISP GREENS
All salads served with house-made breads and herb butter
CHOOSE ONE:
Traverse City salad – Fresh baby field greens tossed in balsamic vinaigrette and topped with dried Michigan cherries, crumbled ricotta salata, and Germack pistachios
Pantry salad – Chilled baby spinach, crumbled Gorgonzola, grape tomatoes and pine nuts, tossed in white wine shallot vinaigrette
Italian chopped – Crisp romaine and iceberg tossed with Persian cucumbers, grape tomatoes, garbanzo beans, and shaved Parmesan then drenched in herb vinaigrette
Sonoma salad – Baby field greens adorned with fresh strawberries, slivered red onion, feta cheese, and chopped walnuts in green goddess dressing
Caprese tower – An artful stack of roasted garlic-and-herb-marinated fresh mozzarella, heirloom tomatoes and balsamic caviar drizzled with sweet basil oil
Baby wedge – Crispy pancetta, crumbled Gorgonzola, pickled red onion, heirloom tomatoes, and blue cheese dressing atop a perfectly chilled iceberg wedge
ENTRÉES
CHOOSE ONE:
Chandon beurre blanc chicken, smashed potatoes with crispy leeks and a vegetable bundle
Oregano chicken with natural jus, risotto cake, and turn-cut zucchini, yellow squash and carrots
Pan roasted chicken with Idaho potato torta and roasted Brussels sprouts
Braised short rib with orange zest, Nicoise olives, cinnamon, cognac, and pancetta accompanied by matchstick vegetables and saffron Arborio rice
New York striploin of beef with roasted shallots, fingerling potatoes, and rainbow baby carrots
Red chili-glazed salmon with roasted garlic mashed potatoes and snow peas
VEGETARIAN OPTIONS
Black quinoa cake with roasted tomato and eggplant ragout and a side of fingerling potatoes
Vegetable Napoleon composed of grilled eggplant, zucchini, yellow squash, portabella mushroom, roasted red pepper and fresh mozzarella; drizzled with heirloom tomato sauce
CHOOSE ONE:
Filet mignon and red chili glazed salmon, served with caramelized onion and roasted garlic mashed potatoes and snap peas
Oregano chicken and petite filet with maitre d’ hotel butter, accompanied by Idaho potato torta and a matchstick vegetable bundle
Char-grilled filet mignon and Leelanau Blanc de Blanc chicken with Michigan morel mushrooms, accompanied by Boursin cheese potato cake and prosciutto wrapped asparagus
Seared rosemary chicken breast and portabella mushroom ravioli, served with a grilled vegetable Napolean accented with a parmesan basil crisp
Filet of beef tenderloin and lemon garlic prawns, with cabernet demi-glace, herb cheese stuffed gnocchi and wilted spinach
Sweet Finishes
CHOOSE ONE:
Petite pastry collection
Dark chocolate crème brûlée accented with fresh berries
Traverse City cherry crisp and a scoop of amaretto ice cream sprinkled with candied almonds
Pineapple upside-down cake flambéed with coconut rum then topped with coconut ice cream and caramelized macadamia nut sauce
Chocolate Napoleon composed of tender-flaky pastry layered with rich chocolate custard, Grand Marnier cream, and chocolate ganache
Tangy lemon curd custard with sweet blueberry sauce