dinner&menu& - home - feast restaurant & catering€¦ · · 2015-03-27microsoft word...

DINNER MENU

MENU 1: $34 buffet. $32 plated

~grilled flat iron steak on a bed of arugula and radicchio

~fingerling potatoes

~jumbo cous cous with grilled vegetables, feta & fresh herbs

~House focaccia bread

$34 buffet. $32 plated

MENU 2 fall/winter: $37 buffet. $35 plated

~chicken stuffed with local smoked bacon, goat cheese & roasted peppers

~Risotto verde

~roasted root vegetables

~field greens w/ cheese, cranberries, pears & toasted pecans


MENU 3 spring/summer: $37 buffet. $35 plated

~chicken stuffed with local smoked bacon, goat cheese & roasted peppers

~scallop potatoes

~lemon butter brocolli

~seasonal field green salad


MENU 4 fall/winter: 49 buffet. . $46 plated

~roast beef tenderloin w/ caramelized onion & shiitake mushroom sauce

~garlic green beans. (Or another green vegetable)

~potato & leek gratin w/ gruyere and parmesan

~field greens with pine nuts, dried cherries and blue cheese

MENU 5 spring/summer: $49 buffet. . $46 plated

~roast beef tenderloin w/ caramelized onion & shiitake mushroom sauce

~grilled asparagus with leeks

~risotto (or house pasta)


MENU 6: $28 buffet $26 plated

~eggplant parmesan lasagna

~classic caesar salad

~broccoli with pine nuts and garlic lemon butter

~house made bread

MENU 7: $48 buffet

BUFFET..could be plated if some items were omitted(price would be adjusted)

~lemon olive oil poached grouper on roasted fennel and brussel halves with walnut lemon

gremolata .

~garlic Spinach

~roasted carrots, sweet potatoes, beets with harissa, maple, cumin and caraway.

~thyme peppercorn brined chicken breast with salsa verde

~au gratin potatoes

~ house made ravioli with a ricotta walnut filling

MENU 8: $33

~Coq au Vin, classic French stew over smashed potatoes (we can do both a vegetarian version and a

meat version)

~parmesan roasted broccoli with pine nuts and fresh basil

~field greens with cheese, crisp apples and toasted walnuts

~house bread

MENU 9: $38 pr person

~chicken stuffed with bacon, goat cheese, and roasted red peppers

~broccoli mixed vegetable alfredo

~roasted baby carrots and fingerling potatoes


~assorted breads with butter

MENU 10 fall/winter: $37 per person (plated choose one of the two main entrees $33)

~pine nut parmesan crusted chicken

~penne with creamy tomato vodka wild mushroom marainara

~roasted winter vegetables ( another choice would be lemon butter broccoli with pine nuts)

~field greens with dried cranberries, goat cheese and candied pecans


MENU 11: $36 buffet. $35 plated

~rosemary lemon grilled chicken

~penne with asparagus and mushrooms in a lite creamy herb sauce

~garlic green beans ( or lemon butter broccoli)

~field greens with carrot ribbions, roasted potatoes and red cabbage and pine nuts


MENU 12: $36 buffet $34 plated

~pine nut parmesan crusted chicken

~pesto pasta

~roasted fingerlings and roasted baby carrots

~field greens with pears, toasted walnuts and brie

~assorted breads and butter


~feast house meatloaf

~braised carrots & parsnips

~garlic crème fraîche mashed potato

~caesar salad


~pork shoulder braised in hard cider


~garlic mashed potato (or a house pasta)

~salad greens with apple, arugula, walnut, goat cheese


~smoked turkey and gravy

~sweet potato puree

~wild mushroom leek bread pudding

~endive, orange and Roquefort salad

MENU 16 fall/winter: $28 buffet $27 plated

~smoked turkey and gravy


~wild mushroom pasta

MENU 17: $22 per

~braised chicken thighs in a wild mushroom ragu served with cheddar Parmesan polenta

~house bread

MENU 18: 20 per

~braised chicken thighs in a mild coconut curry with cauliflower carrots and potato served with rice

MENU 19: $36 buffet

~mustard roasted chicken

~spinach with pinenuts & pecorino

~rosemary pasta with brussel leaves, olives, caramalized red onion and Parmesan

~fingerling potatoes roasted and tossed with crème fraîche and chives

MENU 20: buffet $49 per

~halibut with meyer lemon castelvetrano salsa

~tenderloin with seared crimini mushrooms

~garlic mashed potatoes

~cous cous with almond arugula mint pesto, roasted baby carrots, sweet peppers and cauliflower

~seared asparagus with green harissa (cilantro, parsley, caraway, cumin, olive oil, jalepeno)

MENU 21: $36 per

~plated and served

~seasonal salad to start

~seared fennel coriander crusted lamb with saffron cous cous, roasted root vegetable and with

~pomegranate walnut relish

MENU 22: buffet $40 per plated $38

~seasonal salad to start

~thyme peppercorn brined chicken breast with salsa verde

~house made ravioli with a ricotta walnut filling

~garlic Spinach

~house bread and butter

MENU 23: $32

~plated and served

~fall greens, red grapes, goat cheese, toasted pecans, Saba vinaigrette

~caraway black pepper ribeye

~cornbread chorizo stuffing and poached cherries

MENU 24: $35 PER

~plated and served

~start..Tuna crudo with avocado, cucumber, and ruby grapefruit

~main... black cod with kabocha squash purée, Swiss chard and brown butter sherry reduction

MENU 25: $36 PER

~works best for plated and served

~roasted tomato fennel soup

~seared scallops, roasted parsnips, nicoise olives buttermilk thyme sauce, atop a celery root purée

Bourbon pecan bite with sweet potato ice cream

MENU 26: $36 per

works best for plated and served

~apple cheddar salad with watercress

~formage blanc gnocchi with smoked rabbit, cabbage and Parmesan

~salted caramel budino

$36 per

MENU 27: $34 per

~works best for plated and served

~escalivada toast with charred eggplant,hazelnut romesco, roasted peppers &goat cheese

~farro, seared duck breast, roasted grapes, ham hock vinegrette

~espresso tiramisu

PLATED & SERVED DINNER OPTIONS

MENU 28

PLATED AND SERVED DINNER WITH 5 COURSES

1st: escalivada-‐crostini charred eggplant,red peppers,romesco,goat cheese

2nd: wild mushroom frisee salad

3rd : roasted tomato fennel soup

4th: Pick one out of the three: risotto verde with seared scallops OR chicken breast stuffed with

roasted poblano, pork belly and goat cheese

OR. lamb meatballs in tomato pepper sauce

5th: dessert

MENU 29

PLATED AND SERVED DINNER WITH 4 COURSES

1st: butternut soup with frizzled leeks

2nd: chicory salad with apples bleu cheese walnuts

3rd: Pick one out of the three:

panfried seabass stuffed with harissa crab and starch/vegetable. OR

peppercorn crusted beef tenderloin with sage butter and a mushroom ragu and starch/vegetable

OR seared duck breast, french lentils and starch/vegetable

4th: dessert

!

!"#$%&'%!

"#$%&'!$('!)&*+&'!',((&*!-,%.!/!012*)&)!

!

3456!7885!9:;;8<<855=>>>>?@A48!;:45:!B=<<8C!D=5?!E@:458C!F8854!=G!:G!:<<=AH!9@G4@HHI!!

!

JGC6!)D885!E:C=99?=@!4:<:C>>>>F:<4:H=9!FE@DG!FA558E!K=G:=LE8558!4?:K8C!":EH84:G!!

!

MEC6!0?@@48!BE@H!5?8!B@<<@D=GL!

+=N=GL!E:9N!@B!<:HF!:5@;!4:BBE@G!9@A4!9@A4!D=5?!:!;@H8LE:G:58!D:<GA5!4:<4:!!

(8D!&GL<:GC!<@F458E!E=4@55@!

O=49?8E!B:EH4!E=F8P8>!":E4G=;Q!;@5:5@!;AEI8>!RE8H@<:5:!

D=<C!HA4?E@@H!Q!D=G58E!K8L85:F<8!5@E58>!*:;=G=>!)H@N8C!C:58!SA4!

!

/5?6!'8448E5!5:45=GL>>>>?@A48!9?@9@<:58!=98!9E8:H>!):<58C!9:E:H8<!5EABB<84>!*:4;F8EEP!9?88489:N8>!

"@:9?8C!BEA=5!Q!4:F:P@G!!

!

!"#$%&(!

"#$%&'!$('!)&*+&'!',((&*!-,%.!T!012*)&)!

!

3456!E@:458C!<@9:<!4UA:4?!B=L!Q!?:V8<GA5!9@H;@58!

JGC6!"=9N!@G8!@A5!@B!5?8!5D@!B@E!5?8!489@GC!9@AE486!HA448<4!D=5?!;:G9855:!QF<8A!9?8848!1*>!F<8A!

9?8848!F=FF!<855A98!45:9N!

MEC6!F:FP!F:9N!E=F4!D=5?!4;=9P!;8:E!FFU!4:A98!1*>!9?=9N8G!4N8D8E!

/5?6!":<:58!9<8:G48W!6!:;;<8!4@EF85 X5?6!"=9N!@G8!@A5!@B!5?8!5?E886!LG@99?=!=G!9?8CC:E!F88E!4:A98!D=5?!<@9:<!9?@E=V@!1*>!LG@99?=!D=5?!

9?8CC:E!F88E!4:A98WE@:458C!9:A<=B<@D8E!:GC!E8C!;8;;8E4!1*!FE:=48C!9?=9N8GW!H:4?8C!PAN@G4!D=5?!:!

9:;8E!4:A98

T5?6!C8448E5!

!

!

FAVORITE DINNER MENUS FROM PAST EVENTS

MOORE DINNER AT FOUNTAIN SQUARE BALLROOM

~PLATED AND SERVED~

Chicken stuffed with smoked bacon, goat cheese and roasted peppers

Grilled polenta with tomatillo corn ragu

Heirloom tomatoes, mozzarella, and fresh basil with olive oil and balsamic

Field greens with micro radish, jicama, orange segments and cilantro

RAUN & ROYER AT T.C. STEELE

~SERVED FAMILY STYLE~

Whole grilled bass on grilled leeks and lemons

Flat iron steak on a bed of arugula and radicchio

Frequla feta roasted vegetable salad

Artisan breads

ROYER APPETIZERS

Pork rillettes with chopped cornichons on toast

Crostini with fava beans, gruyere and pea shoots

Grilled peaches with prosciutto and mint

House fried tortillas with Indiana corn salsa

SYMON DINNER AT THE FIELDS

~PLATED AND SERVED~

Bison short ribs over soft polenta

Roasted green beans and fingerling potatoes

Garlic herb ciabatta bread

Endive frisee, pear, blue cheese and toasted walnuts

SYMON APPETIZERS

Wild mushroom phyllo triangles

Goat cheese stuffed dates with grapes

Crostini with white bean and rosemary

DINNER AT SPACE 101/THE LODGE

~PLATED AND SERVED~

Pork chop on manchego risotto with cherry reduction

Grilled asparagus

Field greens with goat cheese and snipped herbs

Sweet olive oil bread

SPACE 101 APPETIZERS

Cumin roasted potatoes with caviar and smoked salmon

Crostini with roasted yellow and red peppers, capers, gorgonzola and basil

Sausage stuffed mushrooms

Goat cheese, fig conserve, toasted hazelnuts on flatbread

SIMON DINNER AT DEER PARK MANOR

~SERVED BUFFET STYLE~

Parmesan pine nut crusted chicken

Garlic roasted green beans

Wild mushroom alfredo with house made pasta

Field greens with feta and roasted tomatoes

Focaccia bread

BRUCE TAMALE PARTY

~SERVED BUFFET STYLE~

Assorted artisan Feast made tamales with salsa

Grilled flat iron steak on a bed of grilled peppers and onions

Black bean corn avocado salad

Cilantro lime rice with grilled corn

Chili cheese skillet corn bread

Field greens with red peppers, roasted chipotle potatoes, avocado & cilantro

THE RYAN APPETIZER AND COCKTAIL RECEPTION

Pancetta crisps with goat cheese and pear

Peppered tuna skewers with wasabi aioli

Meatball sliders with marinara and gouda

Roasted vegetable arugula sliders

Mini morts

Spanakopita

Parmesan thyme stuffed mushrooms

VEGETABLE OPTIONS

Roasted sweet potatoes with apples and carrots

Grilled cauliflower with leeks

Potato and leek gratin with gruyre and parmesan

Broccoli and pine nuts with garlic lemon butter

Roasted tomatoes with stilton and rosemary

Roasted root vegetables

Heirloom tomatoes with fresh mozzarella and basil

Grilled polenta topped with zucchini, corn, chilies, smoked cheese and tomatillo sauce

Garlic roasted green beans

Roasted garlic mashed potatoes

Grilled indian sweet corn succatosh

Asparagus with wild mushrooms

SALAD OPTIONS:

Field greens with pine nuts, dried cherries and blue cheese

Field greens with goat cheese, cranberries, pears and toasted pecans

Red leaf with sweet red peppers, avocado, blueberies and agave toasted walnuts

Mixed greens with goat cheese and snipped herbs

Field greens with oven roasted potatoes, carrot ribbons and pine nuts

Romaine lettuce hearts with tomato, artichoke hearts and parmesan

Field greens with avocado, jicama, cilantro, oranges and micro radish

Field greens with summer beans, goat cheese and hazelnuts

Caesar salad, torn croutons,classic dressing

Peach arugula salad with fresh mozzarella and toasted almonds

Heirloom tomatoes with Greek yogurt cheese(Labneh)green Harissa

Kale salad with roasted beets, hazelnuts, goat cheese ranch

Winter squash salad with arugula fesh mozzarella and pistachio pesto

OTHER MENU ENTREE IDEAS

Grilled salmon with a ginger maple glaze

Wild mushroom pasta with cream sauce and asparagus spears

Grilled lemon oregano chicken

Grilled flat iron steak on a bed of arugula and radicchio

Jumbo cous cous with grilled vegetables , feta and fresh herbs

Chicken stuffed with bacon, goat cheese and roasted poblano peppers

Eggplant parmesan lasagna

Parmesan crusted chicken

Lemon pepper pasta with sausage, fennel and feta

Vegetable torta layered with summer veggies, phyllo and goat cheese

Eggplant moussaka

Fettuccine with tomato, creme fraiche and fresh basil

Pasta salad with peas, spring radish and pesto

Orecchiette pasta with corn, chanterelles and sage butter

Orzo pasta with summer beans and olive tapenade

Jumbo cous cous with apricots, pistachio, mizuna, and mint

Herb roasted pork loin with mustard bread crumbs

Grilled chicken cherry tomatoes and chile cumin butter

Grilled fish kabob with eggplant, peppers and charmoula

Pappardelle pasta with wild mushroom Ragu, Pecorino, Fried sage

Seared scallops with brown butter fireball risotto

Caraway pepper crusted tenderloin with wilted greens lemon pinenut

Apple walnut risotto with radicchio and Gorgonzola

Apple smoked trout ravioli over celery root purée alongside pancetta wrapped filet mignon

Smoky roasted chicken with citrus salsa and baby potatoes

dinner&menu& - home - feast restaurant & catering€¦ · · 2015-03-27microsoft word...

Documents