Seasonal Menus

Book your next in-home event online!

Plating and flatware provided for all In-home events

*For smaller parties, custom menu's, event spaces, and any other questions please submit requests HERE

by Chef Shane

Sunday - Thursday $75/person

Friday-Saturday $95/person

*8 people minimum



 

Rangoon
Short rib and whipped ricotta stuffed pasta, deep fried and served with mushroom duxelles, sweet chili, chive oil  
-

Butternut Squash Bisque with Apple Bacon Bomb
Creamy butternut squash bisque served with a sage bacon “bomb” in smoked dome

-

Fig and Fresh Burrata 

Chef’s sliced baguette, roasted fig, custom made honey cream filled burrata, baby arugula, golden balsamic reduction 

-

Bone-In Pork Chop 

Frenched pork chop, hard wood seared and confit in bacon fat, pear chutney, prosciutto wrapped crispy Brussel sprouts, sweet potatoes gratin, smoked jus, sage  

-

Cornbread Pudding

Cornbread pudding prepared in individual cast iron skillets topped with cranberry coulis and vanilla mousseline 

 

by Chef Colt

Sunday - Thursday $75/person

Friday-Saturday $95/person

*8 people minimum



 

1st
Fresh Sourdough/ Cultured Butter/ Fermented Honey/ Rosemary Salt
-

2nd
Arugula/ Fresh Herbs/ Asparagus/ Pesto/ Radish

-

3rd

Blanket Pasta/ Carrot 3x / Homemade Ricotta/ Black Garlic/ Pepitas 

-

4th

Market Steak/ Pommes Ana/ Pearl Onion/ Jus 

-

5th

“Brownie Batter”

-

6th

        Oatmeal Cookie Meets           “Apple Pie Ala Mode”  

by Chef Olivia

Sunday - Thursday $75/person

Friday-Saturday $95/person

*8 people minimum



 

1st
Confit kabocha squash, pepitas, sunchoke, mint
-

2nd
Caesar, crispy shallot, parmesan, lemon, cracked black pepper

-

3rd

Sticky pork belly, popy seed, buckwheat cake, calabrian chili, fresh herbs

-

4th

Tortelloni, fresh ricotta, jammed cipollini, mushroom duxelles, pamesan brodo, fennel

-

5th

Pear galette, turbinado, grand marnier, cardamom, almond, mint