Plated Lunch and Dinner

Prices for our plated lunches and dinners are per person and are determined once selections are made. These meals include the following:

  • Appetizer
  • Entrée
  • Dessert
  • Coffee service
  • Fresh rolls and butter

Want something you don't see here? Contact us to discuss your vision.

  • Appetizers

    • Bistro salad with mixed seasonal greens, aged goat cheese, roasted pear, smoked duck confit (or pancetta), roasted red pepper, walnut crumbs, and champagne vinaigrette
    • Burrata, beef steak heirloom tomatoes, Himalayan sea salt, and basil oil pipette
    • Citrus caprese salad with blood orange, ruby red grapefruit, navel orange, and crumbled feta and mint, topped with mixed baby greens in a lemon vinaigrette dressing
    • Confit of white asparagus, maple poached pear, dried cranberries, crumbled gorgonzola, and mixed baby greens in cilantro lime vinaigrette
    • Hudson Valley salad with mixed seasonal greens, warm chèvre on a toasted crouton, roasted yellow tomato wedge, roasted Portobello mushrooms, fresh chives, and warm tomato vinaigrette
    • Mixed baby green salad: black mission fig brûlée, figs crostini, goat cheese, and candied walnuts in cumin lime vinaigrette
    • Tri-color beet salad and mandarin oranges with citrus vinaigrette
  • Entrées


    • Asian brined chicken breast, Japanese black rice, roasted eggplant, baby bok choy, Asian watercress, and soy ginger
    • Crispy Long Island duck breast, elderflower, honey glazed burdock root, pickled radish, snow peas, shaved fennel confit, and sour cherry sauce
    • Duck a l’orange, Japanese black rice, and pine nuts, dried cranberries, Chinese broccoli, and baby bok choy
    • French-cut chicken breast with bordelaise sauce and crispy onions, truffle mashed potatoes, and roasted asparagus
    • French-cut chicken breast , roasted Peruvian potato, baby vegetables in w/saffron remoulade
    • French-cut chicken breast, corn grits cake, haricot vert, and tomato confit in a light creole sauce
    • Herb-roasted chicken in an apple calvados sauce with carrots and sweet potato mousseline, and roasted baby vegetables
    • Pan-seared chicken breast stuffed with wild mushroom mousse demi-glaze, and sautéed spinach and fingerling potatoes


    • American bass, Japanese black rice, roasted eggplant, baby bok choy, Asian watercress, and soy ginger
    • Bronzini in a brown butter beurre blanc sauce, celeriac puree, and baby vegetables
    • Bronzini in a caponata sauce, saffron rice, and roasted baby vegetables
    • Chilean sea bass with corn nage sauce, celery root mousseline, and roasted fall vegetables
    • Coriander rub ahi tuna, puree of Okinawan potato, burdock root, turnip, baby Brussels sprouts, maitake mushrooms, and red miso dashi konbu glaze
    • Ginger-glazed wild striped bass, shaved fennel, carnival cauliflower, celeriac puree, and apple ginger broth
    • New England butter-poached lobster, Tuscan kale, wine-poached Peruvian potato, fava beans, fennel, Jerusalem artichoke, and crème de anisette
    • Pan-seared bronzini, garlic-braised Tuscan kale, mélange of baby vegetables, and smoked corn consommé
    • Pan-seared red snapper in a beurre rouge sauce, saffron rice, and roasted baby vegetables
    • Roasted Chilean sea bass, celery root mousseline, romanesco cauliflower, couscous, royal trumpet mushrooms, pickled baby beets, and citrus beurre blanc sauce
    • Sea bass with wilted frisée, brown butter beurre blanc sauce, baby vegetables, and celeriac puree
    • Steamed soy ginger halibut with Asian vegetables infused with garlic coriander oil, and steamed purple potatoes
    • Wild salmon in a beurre blanc sauce, with fingerling potatoes, pickled beets, and baby vegetables
    • Wild salmon in a corn nage sauce, with wild rice succatash and roasted asparagus


    • 12 oz. filet mignon, truffle sauce, roasted baby root vegetables, and truffle mashed potatoes
    • Bone in ribeye steak with wild mushroom sauce, potato gratin, and asparagus in a hollandaise sauce
    • Braised short ribs, mashed Okinawan sweet potato, baby carrots, and artichoke hearts
    • Lamb duo of roasted rack of lamb and braised lamb shank, with mint-scented glazed cello carrots, goat cheese potato puree, and red wine sauce
    • Pan-roasted wagyu beef tenderloin, roasted bone marrow, chanterelle mushrooms, rhubarb, haricot vert, and porcini mushroom sauce
    • Truffle-crusted veal chops, morel mushroom sauce, fingerling potatoes, and cream of spinach


    • Baked artichoke and tortellini casserole
    • Farfalle pasta with roasted Japanese eggplant and squash
    • Herb cheese ravioli with wild mushroom cream sauce
    • Mixed grain and vegetable casserole
    • Vegetable terrine with yellow pepper coulis
    • Wild mushroom Wellington, brie, and wild mushroom sauce
  • Dessert

    • Apple cider panna cotta with mixed berries and ginger snap cookie
    • Apple gallete with vanilla ice cream
    • Butter toffee sticky pudding cake with vanilla ice cream
    • Chocolate lava cake with vanilla ice cream
    • Chocolate truffle cake with chantilly cream
    • Crème brûlée
    • Lemon mousse cake
    • New York-style cheese cake with mixed berries
    • Pecan tart (gluten-free) with vanilla ice cream
    • Poached pear in a red wine sauce served with berry compote and white chocolate sauce
    • Pumpkin cheese cake