Plated Dinner

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